Chicken and pear lasagne with shallot béchamel
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 75 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Nut-free and 6 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Lasagne sheets 9 dry sheets 180 g
- Minced chicken 500 g
- Milk 600 ml 600 g
- Plain flour 50 g
- Shallot 180 g
- Pear 2 peeled and cored 300 g
- Extra virgin olive oil 30 g sauce, 10 g pears and 20 g chicken 60 g
- Oregano dried 2 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Cook the lasagne sheets according to the packet, drain and lay out. Chop the shallots and soften in 30 g oil for 10 minutes. Stir in the flour for 2 minutes; gradually whisk in the milk and cook, whisking, for 8–10 minutes.
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Thinly slice the pears and sauté in a pan with 10 g oil for 5–6 minutes until softened but still holding their shape. Remove. In the same pan, heat the other 20 g oil and cook the chicken with the oregano, pepper and salt for 8–10 minutes, breaking it up, until fully cooked. The chicken should reach 74°C.
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Mix the chicken, pears and half the béchamel. In a baking dish, alternate three layers of three pasta sheets with two layers of filling. Cover with the remaining béchamel.
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Bake at 180°C for 20 minutes until bubbling and hot in the centre. Rest for 5 minutes and serve four portions with parsley.
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