Lasagna roll made from thin lavash
3 servings
30 minutes
Lavash roll alla lasagna is an exquisite variation of classic Italian lasagna, adapted for lovers of quick yet delicious dishes. Instead of traditional pasta sheets, thin Armenian lavash is used, which absorbs the juiciness of the filling and retains a tender texture when baked. The combination of chicken fillet, tomatoes, aromatic spices, and mushrooms gives the dish a rich flavor, while the delicate béchamel sauce makes it incredibly appetizing. The result is a golden, fragrant roll with a crispy crust that is perfect for family dinners or festive tables. This dish can be served as a standalone treat or complemented with fresh salads and a glass of white wine for a more refined taste. The simplicity of preparation and unusual execution make this roll an excellent choice for all fans of Italian cuisine.
1
Slice the onion into half rings. Cut the tomatoes into thin wedges (preferably peel the skin off).
- Onion: 3 pieces
- Tomatoes: 3 pieces
2
Finely chop the chicken meat, salt it, and add spices.
- Chicken fillet: 500 g
- Spices: to taste
3
And... we go to the stove to fry everything. In one pan, fry 2/3 of the onion until half-cooked, add tomatoes, greens, salt, and spices (there was a mix of seasonings for chicken), and let it stew.
- Onion: 3 pieces
- Tomatoes: 3 pieces
- Spices: to taste
4
In the second pan, we fry the chicken until half-cooked, add the remaining onion, and cook until the onion is ready... by that time, the tomato filling will be ready... we strain the resulting broth from it — we will still need it.
- Chicken fillet: 500 g
- Onion: 3 pieces
5
Now we make béchamel sauce. For this, we melt butter and add flour in small portions, mixing well. Then we pour in milk in a thin stream, getting rid of lumps, add salt, spices, and cook on low heat until it reaches a consistency like sour cream.
- Butter: 100 g
- Wheat flour: 2 tablespoons
- Milk: 1 l
- Spices: to taste
6
Grease the baking tray generously with sunflower oil, layer with lavash, and spread sauce on it. Evenly distribute half of the vegetable filling and half of the chicken, then cover with a second lavash. Repeat the process — sauce, vegetables, chicken — but add mushrooms (which I had already sautéed) on one edge and sprinkle with cheese.
- Armenian lavash: 2 pieces
- Spices: to taste
- Tomatoes: 3 pieces
- Chicken fillet: 500 g
- Champignons: 10 pieces
- Wheat flour: 2 tablespoons
7
Then we add a little more sauce before wrapping. It needs to be wrapped very carefully! We spread a little sauce on top and send it to a preheated oven at 160–170 degrees for 10 minutes. Then we pour vegetable broth on top and send it back to the oven for another 10 minutes.
- Spices: to taste