Lasagna with chicken and champignons

Upgrade photo to recipe dated 10/21/2008.

I would like to share with you a recipe for lasagna, which caused me a storm of emotions when eating it. It's just something! The portion, which is one and a half times the amount my family eats at one time, was gone in almost 25 minutes. And in making it, it is somewhat simpler than lasagna bolognese, the recipe for which I already gave last week. If you like dishes of this type, you should try this.

Ingredients for 8 servings:

Base

Bechamel sauce

Making recipe:

Remove the chicken from the bone and separate it with your hands into fibers, not very finely.

Cut the champignons into slices and fry in vegetable oil until soft.

Add chicken to the mushrooms and fry together for a few more minutes.

Then pour in cream or sour cream, stir, keep until thickened and remove from heat.

Prepare bechamel sauce. Melt the butter in a saucepan, stir in the flour, then little by little, stirring constantly to prevent lumps from forming, add the milk (I usually stir with a whisk). Add nutmeg and cook, stirring constantly, until the sauce thickens.

Let's start assembling. Now I used lasagna sheets that do not require preparatory boiling.

Pour a little bechamel sauce into the bottom of the pan and distribute it sparingly.

Place the sheets on top.

The next layer is chicken with mushrooms.

Sprinkle it with grated cheese and pour sauce over it.

Repeat layers twice. Cover the outermost layer of cheese and sauce with lasagne sheets, pour in the rest of the sauce, sprinkle with grated Parmesan and place in an oven preheated to 200 degrees for 30 minutes.

Let the finished lasagna sit for 10 minutes before cutting into portions.

Lasagna with chicken and mushrooms

Fragrant, tasty and very satisfying homemade lasagna with chicken fillet and champignons. If you use ready-made lasagna sheets, then preparing this dish will not be difficult at all. It is important to read the instructions on the packaging of pasta sheets; some manufacturers indicate that the sheets must be boiled in advance. On my package it was indicated to use the sheets dry, they cooked perfectly in the oven along with the inside. The recipe uses a small mold measuring 20 by 20 cm. If you use a larger mold, be sure to increase the amount of ingredients.

How to cook lasagna with chicken and mushrooms

Finely chop the onion.
Finely chop the champignons.
Cut the raw chicken fillet into very small pieces.
Fry the onion in a small amount of vegetable oil.
Add chicken fillet to the onion, fry for 5-7 minutes, stirring occasionally.

Nice recipe! Sheets were taken from Barilla, which do not require cooking. I cooked lasagna for the first time. On my own behalf, I’ll say that it’s better to make something not from breast meat, or from more mushrooms than chicken. Cooked the sauce for 20 minutes, stirring constantly with a whisk. To avoid lumps, pour a little milk into the butter and flour, mix and add everything evenly in 2-3 additions.

Some leaves need to be boiled, see on the packaging. I'll take Mistral. There is no need to boil them. Do not skimp on the snow-white sauce; at the end it is better to pour it directly over the lasagna. It will thicken when heated and when combined with cheese it will be very tasty.

Girls, have a nice day! Nothing complicated. I was making manti and I had some dough left over; I’ve never made lasagna. I want to try it. I'll prepare it and post it.

It turned out unsurpassed. But it’s still better to boil the leaves.

It didn’t turn out very tasty; I also had to indicate that the flour should be added to the sauce evenly; I got lumps because I immediately poured the flour into the butter.

If there are any lumps, throw them into a sieve and there are no problems, you can rub the remaining lumps with a spoon.

A whisk is also good for breaking up lumps

You need to beat with a mixer, there will be no lumps

Very tasty and simple! Mine really liked it!

Very interesting. I’ve never seen such sheets... I need to take a closer look in stores

Lasagna with chicken and mushrooms

Cooking: 40 minutes

If you love Italian cuisine, you will definitely appreciate this recipe. Now we are preparing lasagna with chicken, mushrooms and bechamel sauce. And despite the fact that the recipe is long and labor-intensive, it is worth it. According to this recipe, the lasagna comes out unusually warm, fragrant and tasty. You will definitely want to cook it again and again.

Ingredients

for the inside

for Bechamel sauce

How to cook lasagna with champignons and chicken fillet

In a heatproof bowl over medium heat, melt the butter.

Add flour and stir quickly, fry for a couple of minutes. Remove from the stove.

Then pour in the milk and mix thoroughly. Return to the stove and over medium heat, stirring frequently, bring the sauce to a boil. Turn off the fire.

Add salt and nutmeg. Bechamel sauce is ready.

Grind the meat in a meat grinder.

We make a couple of cuts on the tomatoes, pour boiling water over them and leave for 8-10 minutes.

Finely chop the peeled onions and champignons.

Heat vegetable oil in a frying pan and add minced meat. Fry the meat over medium heat until the color changes.

Add onions and mushrooms and continue to fry until lightly browned.

Remove the skin from the tomato. Finely chop the pulp, add the tomatoes to the pan with the meat and mushrooms.

Simmer under the lid until all the liquid has boiled away, medium heat. Salt and sprinkle with ground black pepper, mix.

Lasagna with chicken and mushrooms

This was the first time I made lasagna, I came up with the filling myself - I don’t understand, maybe there’s already something similar, if so, I apologize in advance. I submit it to your tribunal)))

Ingredients for Lasagna with Chicken and Mushrooms:

Lasagna (sheets) – 250 g
Chicken fillet – 3 pcs.
Mushrooms (fresh frozen, I used boletus) - 500 g
Hard cheese (mozzarella) - 200 g
Butter (for sauce) - 50-70 g
Wheat flour / Flour (for sauce) - 3 tbsp. l.
Milk (for sauce) - 0.5 l
Seasoning (oregano, Italian herbs)

Number of servings: 2

Nutritional and energy value:

Ready meals
kcal 2321.1 kcal	proteins 254.4 g	fat 76.7 g	carbohydrates 139.6 g
Portions
kcal 1160.6 kcal	proteins 127.2 g	fat 38.4 g	carbohydrates 69.8 g
100 g dish
kcal 125.5 kcal	proteins 13.8 g	fat 4.1 g	carbohydrates 7.5 g

Recipe for Lasagna with Chicken and Mushrooms:

Lasagna sheets (if it says to boil on the box, then boil in salted bubbling water for 3 minutes) in my case there was no need to boil.
Prepare the filling: finely chop the chicken fillet.

Defrost the mushrooms and boil them in salted water for 15-20 minutes.
Fry the chicken in a small amount of vegetable oil for 3-5 minutes and add mushrooms to it, salt, add spices (optional) and fry for another 7-10 minutes.

Prepare the sauce: melt butter in a frying pan, add flour to it, fry it and add milk with Italian herbs and dried oregano.
Bring to a boil, stirring constantly, after it boils, cook for another 2-3 minutes.

Grease a mold or baking sheet with butter (sunflower oil can be used) and begin laying out the layers (I had 16 layers, I divided them into 2 lasagnas - 8 layers for each): first the lasagna crust, then the inside of the mushrooms with chicken, then the sauce and grated Mozzarella.
And so cover any layer, the outermost layer with a sheet of lasagna and sprinkle with cheese.
Place in a preheated oven for 20 minutes.

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February 26, 2017 NATATA555 #

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Lasagna with chicken and champignons