Easy

Chicken and pear lasagne with shallot béchamel

Name: Chicken and pear lasagne with shallot béchamel
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 180 g Lasagne sheets (9 dry sheets); 500 g Minced chicken; 600 g Milk (600 ml); 50 g Plain flour; 180 g Shallot; 300 g Pear (2 peeled and cored); 60 g Extra virgin olive oil (30 g sauce, 10 g pears and 20 g chicken); 2 g Oregano (dried); 3 g Parsley; 0.3 g Black pepper (to taste); 1 g Salt (to taste)

Total time1 h 15 min Preparation and possible waiting 30 min · Cooking 45 min

Preparation and possible waiting: 30 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Lasagne sheets, Plain flour. Usual composition; check the label or the dough/sauce recipe: Lasagne sheets. Milk: Ingredient to check: Milk. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

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Chicken and pear lasagne with a smooth shallot béchamel and oregano.

Jump to steps

30 minpreparation and possible waiting

45 mincooking

4servings

2.731 kcalwhole recipe

683 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 15 min Preparation and possible waiting 30 min · Cooking 45 min

Preparation and possible waiting: 30 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main coursePasta

Meal

Lunch

Preparation

BoilingSautéingBaking

Appliances

CasseroleFrying panOven

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course · Pasta

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
Preheat the oven to 180°C. Bake at 180°C for 20 minutes until bubbling and hot in the centre. Rest for 5 minutes and serve four portions with parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.