Lasagne
Lasagnes au poulet et aux champignons
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400g Panzani Lasagne
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200g of chicken
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100g sliced mushrooms
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500ml cream
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60ml milk
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25g of butter
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2 garlic cloves
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1 tsp nutmeg
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1. Poach the chicken breasts, let them cool, set aside and dice.
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2. Clean, chop, and sauté the button mushrooms and set aside.
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3. Make the bechamel sauce.
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4. Mix it all together.
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5. Spread a first layer of bechamel into the bottom of a dish, add the sheets of Lasagne into the middle, and top with another layer of bechamel.
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6. Sprinkle with parmesan.
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7. Bake about 30 minutes at 170 ° C (Th 5-6) and enjoy.
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