Chicken And Zucchini Lasagna - cooking recipe

Ingredients

2 tbsp sunflower oil
1 lb + 2 oz chicken breast, sliced lenthways
11 oz zucchini, thinly sliced
2 1/2 tbsp butter, plus extra to grease
1/4 cup all purpose flour
1 1/4 cup milk
1 1/4 cup vegetable stock
None None zest and juice of 1/2 lemon
1 None medium egg
pinch None granulated sugar
3 tbsp chopped fresh basil, plus extra to garnish
9 None lasagna noodles
3 oz pecorino cheese, grated

Preparation

Preheat the oven to 400\u00b0F. Grease a baking dish with butter. Heat the oil in a large frying pan, add the chicken and pan fry for 2-3 mins on each side. Season then remove from pan and set aside. Add the zucchini to the pan in batches, pan fry for 1-2 mins on each side, then season and set aside.
Melt the butter in a saucepan then whisk in the flour followed by the milk, stock, lemon zest and 2 tbsp lemon juice. Simmer, stirring until the sauce thickens. Beat the egg with 2 tbsp of the sauce then mix it back into the sauce. Remove from the heat and add sugar and any remaining lemon juice and season. Stir in the chopped basil.
Line the bottom of the baking dish with 2-3 lasagna noodles. Arrange half the chicken and half the zucchini on top then cover with a third of the sauce. Add another layer of lasagna noodles, the remaining chicken and zucchini and another third of the sauce. Add the final layer of noodles, the remaining sauce and season. Sprinkle with pecorino and bake for 40 mins, until the pasta is tender. Serve garnished with basil leaves.