Low-calorie lasagna with chicken and mushrooms
6 servings
70 minutes
Low-calorie lasagna with chicken and mushrooms is a refined adaptation of the classic Italian dish, created for those who watch their diet. Instead of the traditional béchamel sauce, a light kefir sauce with sour cream and herbs is used, giving the dish freshness and softness. Tender chicken mince and aromatic champignons create a harmonious blend of flavors, while baked cheese adds an appetizing crust. The history of lasagna dates back to the Middle Ages, and its variations today allow everyone to enjoy its taste by adapting the recipe to their preferences. This dish is perfect for a family dinner or a cozy evening when you want something tasty yet light.
1
Chop the onion finely and fry it. Add the chicken mince and fry for 10 minutes.
- Onion: 1 piece
- Minced chicken: 500 g
2
After that, either add finely chopped tomato to make a sauce or blend everything for uniformity.
- Tomatoes: 200 g
3
Wash the mushrooms, chop them finely. Add to the sauce with salt and spices, simmer covered for 10 minutes.
- Champignons: 300 g
4
Remove the pan from the heat and let the lasagna filling cool slightly.
5
To prepare a substitute for béchamel sauce, mix kefir, sour cream, and herbs or Italian spices, adding a little salt and spices. The result will be a rather liquid sauce.
- Kefir 1%: 250 ml
- Sour cream 10%: 200 g
6
Grease the baking tray with sauce, layer the lasagna sheets, add sauce with minced meat on top, then pour part of the prepared kefir sauce over the filling, and sprinkle grated cheese on top. Repeat the layers two to four more times.
- Lasagna dough: 200 g
- Cheese: 100 g
7
Place lasagna sheets on the last layer of filling again. Pour the remaining sauce on top and sprinkle the lasagna with cheese.
- Lasagna dough: 200 g
- Cheese: 100 g
8
Bake the lasagna in a preheated oven at 180 degrees for 30–35 minutes.