Chicken And Cabbage Lasagne

• 1 1/3 lbs boneless chicken breasts
• 2 tbsp olive oil
• 10 sheets lasagne noodles
• 1/4 cup butter
• 1/2 cup flour
• 2 cups milk
• 2 None egg yolks
• 1 tsp lemon juice
• 1 None red pepper, de-seeded and thinly sliced
• 1/2 small cabbage, finely shredded
• 2.75 oz gouda cheese, grated
• None None Chervil sprigs, to garnish

1. Halve the chicken breasts horizontally and season to taste. Heat the oil in a frying pan and cook the chicken for 2 minutes on each side.
2. Cook the lasagne noodles according to package instructions. Drain.
3. Melt the butter in a saucepan. Stir in the flour to make a paste. Remove from heat and gradually blend in the milk, stirring until smooth. Blend the egg yolks with 3 tablespoons of the sauce and return to the pan. Stir in the lemon juice and season to taste.
4. Preheat the oven to 350u0b0F. Spread a thin layer of the sauce in a shallow baking dish. Arrange a thin layer of pepper slices on top, then a layer of lasagne noodles. Add a little more sauce and a layer of chicken and cabbage followed by another layer of pasta. Repeat layering until the ingredients are used up, finishing with a layer of sauce.
5. Sprinkle with the cheese and bake for 30-40 minutes until golden. Serve garnished with chervil sprigs.

chicken breasts, olive oil, noodles, butter, flour, milk, egg yolks, lemon juice, red pepper, cabbage, gouda cheese, chervil

Taken from recipes-plus.com/api/v2.0/recipes/26591 (may not work)