Cooking description:
If you are wondering how to make lasagna with chicken and mushrooms, then this recipe will definitely come in handy. The dish turns out to be quite versatile, therefore it is suitable both for a family dinner and for celebrating any event.
Purpose: For lunch / For dinner
Main Ingredient: Poultry / Mushrooms / Champignons
Dish: Hot dishes / Lasagna
Cuisine geography: Italian / European
Ingredients:
- Lasagne Sheets - 9 Pieces
- Chicken fillet - 700 Grams
- Champignons - 350 Grams
- Tomatoes in their own juice - 450 Grams
- Hard cheese - 300 Grams
- Onion - 150 Grams
- Salt, oregano, basil - To taste
- Butter - 50 grams (sauce)
- Milk - 2 tbsp. spoons (sauce)
- Flour - 2 tbsp. spoons (sauce)
- Eggs - 2 Pieces (sauce)
- Salt - To taste (sauce)
Servings: 8
How to cook "Lasagna with Chicken and Mushrooms"
Peel the onion and wash. Cut it into small squares with a sharp knife or on a special grater. Heat oil in a frying pan, sauté the onion in it until soft.
Wash the chicken breast and cut into pieces. Place it in a blender bowl and chop until minced. This can be done with a meat grinder, skipping the fillet several times. Place it with the minced meat and fry for five minutes.
Rinse the mushrooms under running water and cut into small pieces. This recipe uses champignons. You can use any other mushrooms you like. Add them to the onion and meat and fry for ten minutes.
Grate the tomatoes in their own juice. You can use fresh tomatoes. Then you need to remove the skin from them and peel off the seeds that are inside. Add salt, pepper, spices, dried oregano and basil to grated tomatoes.
Now you need to make the Bechamel sauce. To do this, "dissolve" a piece of butter in a saucepan. Add flour. Fry, stirring constantly. Pour in milk, mix thoroughly. Boil the sauce until thick. Eggs should only be added when you remove the sauce from the heat, stirring quickly with a whisk. Season with salt to taste.
Take a glass baking dish. Place the lasagna leaves on the bottom. Then put 1/2 of the chicken and mushroom filling on the leaves. Pour half of the béchamel sauce and again put the sheets, a layer of filling, dripping with the sauce. After laying out the next layer of sheets, pour it with tomato sauce. Bake for twenty minutes in the oven at a temperature of one hundred and eighty degrees. Take out the lasagne, sprinkle it with grated hard cheese. Then put it back in the oven for ten minutes.