Family Sweet Potato Lasagna with Rosemary Chicken and Sweet Corn Béchamel

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish about 13 x 9 inches with a little of the olive oil.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the chicken, rosemary, sweet paprika, 1 teaspoon salt, and black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is no longer pink.

4. 4

   Add the spinach and 60 g / 1/2 cup of the sweet corn to the skillet. Cook for 2 minutes until the spinach wilts. Remove from the heat.

5. 5

   In a medium saucepan, melt the butter over medium heat. Add the all-purpose flour and cook for 1 minute, stirring constantly, to make a smooth roux.

6. 6

   Gradually pour in the milk and then the chicken broth, whisking to prevent lumps. Cook for 4 to 6 minutes until slightly thickened. Add the nutmeg, 80 g / 3 oz of the mozzarella, half of the Parmesan, the remaining sweet corn, and 1/4 teaspoon salt. Stir until creamy.

7. 7

   Arrange a layer of sweet potato slices on the bottom of the baking dish. Top with some of the chicken mixture and then a thin layer of corn béchamel. Repeat the layers until everything is used, finishing with béchamel on top.

8. 8

   Sprinkle the remaining mozzarella and the remaining Parmesan over the surface. Drizzle with the remaining tablespoon of olive oil.

9. 9

   Cover the dish with foil and bake for 30 minutes at 200 °C / 400 °F. Remove the foil and bake 15 to 20 minutes more, until the sweet potato is tender when pierced and the top is golden and bubbling.

10. 10

    Let the lasagna rest for 10 minutes before serving so the layers can set more neatly.