Chicken and Vermicelli Lasagna

Preparation of the chicken and vermicelli mixture In a large skillet, sauté the onion and garlic until fragrant. Add the shredded chicken and cook until no longer pink. Season with salt and pepper.

Bechamel sauce preparation In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly until the sauce thickens. Season with nutmeg, salt, and pepper.

Assembly of the lasagna Spread a layer of bechamel sauce on the bottom of a baking dish. Place a layer of lasagna noodles, followed by a layer of chicken and vermicelli mixture. Sprinkle with mozzarella cheese and repeat the layers. Finish with a layer of bechamel sauce and sprinkle with Parmesan cheese.

4.Bake in a preheated oven at 375°F for 30-35 minutes, or until the top is golden and bubbly. Let it rest for 10 minutes before serving.