Lasagne aux épinards, sauce pesto et blanc de poulet

Hey everyone, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Lasagne aux épinards, sauce pesto et blanc de poulet. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Lasagne aux épinards, sauce pesto et blanc de poulet is one of the most favored of recent trending meals in the world. It's enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Lasagne aux épinards, sauce pesto et blanc de poulet is something that I have loved my entire life.

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Just in addition, the time it takes to cook Lasagne aux épinards, sauce pesto et blanc de poulet estimated approx 20 minutes.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Lasagne aux épinards, sauce pesto et blanc de poulet using 14 ingredients and 8 steps. Here is how you can achieve it.

Des lasagnes rapide et facile. Pour les vegan doubler la quantité d'épinards.

Ingredients and spices that need to be Get to make Lasagne aux épinards, sauce pesto et blanc de poulet:

1. Pâte à lasagne fraîche
2. 400 g feuilles d'épinards
3. 100 g sauce pesto
4. 500 g de blanc de poulet
5. 2 gousses d'ail
6. 2 CS d'huile d'olive
7. Fromage râpé
8. Sel
9. Pour la béchamel :
10. 50 g beurre
11. 50 g farine
12. 500 ml lait
13. Sel
14. Noix de muscade

Instructions to make to make Lasagne aux épinards, sauce pesto et blanc de poulet

1. Commencez par préparer votre béchamel, la mienne c'est au micro onde.
2. E fais fondre le beurre au micro onde et j'ajoute la farine, je remue puis je place 30 seconde au micro onde, j'obtiens une pâte que je mélange. J'ajoute le lait et je fais chauffer au micro onde 1 minutes.
3. À l'aide d'un fouet je bats quelques instants. J'ajoute le sel et une cuillère à café de noix de muscade, je remet au micro onde et je bat de nouveau, je continue jusqu'à obtenir ma béchamel.
4. Je presse mes gousses d'ail et je réserve.
5. Dans une casserole à feu moyen, je fais cuire les épinard avec 1 CS d'huile d'olive et l'ail pressé jusqu'à que le volume des épinards diminue.
6. J'ajoute la sauce pesto, le sel et je mélange pendant 3 minutes de plus.
7. Hacher le blanc de poulet et le faire cuire dans une poêle avec 1 CS d'huile d'olive.
8. Cuisson 180 degrés pendant 20 minutes.

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