Delicious Chicken and Vegetable Lasagna

Start by cooking the chicken in water with a pinch of salt for 20 minutes. Once cooked, shred and set aside.

While the chicken is cooking, you can prepare the vegetables. Chop the carrot, bell bell pepper, onion, zucchini and garlic cloves into small pieces. Here's a tip, try to maintain a uniform size to ensure that all the vegetables are cooked at the same time.

In a large skillet with a little olive oil, sauté the vegetables over medium-high heat for about 10-15 minutes. Add the crumbled chicken and crushed tomato, mix well and cook for another 5 minutes. Adjust salt and pepper to taste.

Prepare the béchamel sauce. Melt the butter in a saucepan over medium heat, add the flour and mix quickly to avoid lumps. Then add the milk little by little while stirring. Cook over low heat for 10-15 minutes until the sauce is thick and smooth.

Preheat the oven to 180 degrees.

Now assemble the lasagna. In a baking dish, place a layer of lasagna sheets, a layer of the chicken and vegetable mixture and a layer of béchamel sauce. Repeat the process until you are finished with the ingredients, making sure that the last layer is béchamel. Sprinkle grated cheese on top.

Bake the lasagna for about 30 minutes or until the top is golden brown and bubbly. It is important not to open the oven in the first 20 minutes to prevent the lasagna from drying out.

Let the lasagna cool for about 10 minutes before serving. This way, the layers will set and it will be easier to cut.