Lasagna with chicken breast and zucchini in slow cooker

26

• 2

• Time for preparing

  Contents

  • • 0.0.1 4 h
    • 0.0.2 Simple dish
    • 0.0.3 135kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  4 h

• Recipe difficulty
  

  Simple dish

• Energy value
  

  135kcal

• Rating

• Recipe

Traditionally baked lasagna in the oven. We offer recipe for making delicious lasagna at home in a slow cooker. Add traditional Bechamel sauce with zucchini and boiled chicken breast.

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Ingredients

0/11 ingredients

• Lasagna Sheets – 600 g
• Mushrooms – 230 g
• Zucchini – 2 pcs.
• Cottage cheese – 400 g
• Mozzarella – 150 g
• Parmesan – 120 g
• Salt
• Pepper
• Bechamel sauce – 400 g
• Chicken Breast – 400 g
• Egg – 1 pc.

4 ч4 ч 135

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Steps

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1. Pre-boil chicken breast. Cool. Finely to cut. Add bechamel and 200 ml of chicken stock. Salt and pepper to taste. Mix well.
2. Cut mushrooms, grate zucchini on a coarse grater.
3. Grate Parmesan.
4. Put the cottage cheese in a separate bowl, add half the grated Parmesan, crumble mozzarella. Drive in an egg. Salt and Spice up.
5. Pour a little Bechamel sauce at the bottom of the multicooker. Farther lay layers of lasagna, cheese mixture, vegetables. Repeat layers repeatedly. Put a layer of lasagna sheets on top and pour sauce Bechamel.
6. Set the slow cook mode to the slow cooker. Cook 3 hours.
7. Sprinkle the remaining parmesan with lasagna. Set Mode “Bakery products”. Cook another 30 minutes.

Keywords:

• casserole
• zucchini
• chicken breast
• lasagna
• slow cooker