Chicken Lasagne

Grease a baking dish with butter.

Boil the chicken breast in poultry stock and cook for 15 minutes over low heat. Remove the chicken breast and drain. Chop the chicken breast finely with a large knife. Mix with 2 tablespoons oil, lemon zest and nutmeg, season with salt and pepper, and mix thoroughly. Leave for 15 minutes.

Rinse the tomatoes and cut into large pieces. Heat 4 tablespoons olive oil in a pan and fry the tomatoes in it covered. Keep stirring in between. Pour the remaining poultry stock and let boil down to half over medium heat. Stir in the chicken breasts, cover, and gently simmer for 5 minutes. Stir in the Parmesan, and season with salt and pepper.

For the Bechamel sauce, melt the butter gently in a saucepan. Dust and saute the flour into it. Add the milk gradually while stirring and bring to a boil. Cook for about 1 minute, then remove the saucepan from the heat, stir in the lemon zest, and season with salt and pepper.

Spread the lasagna noodles into the greased baking dish, top it with the chicken breast mixture, and then layer with the Bechamel sauce. Repeat the layers until all the ingredients are used up. Finish with the Bechamel sauce.