Lasagna with mushrooms and chicken fillet
6 servings
100 minutes
Mushroom and chicken fillet lasagna is a refined dish of Italian cuisine that has captured the hearts of gourmets worldwide. It combines the tenderness of chicken fillet, the rich aroma of mushrooms, and the creaminess of béchamel sauce, giving the dish a sophisticated texture. The lasagna sheets soaked in juicy tomato sauce with herbs create a perfect balance of flavors. The history of lasagna traces back to the Italian region of Emilia-Romagna, where it was considered a family dish passed down through generations. Baked to a golden crust with an appetizing layer of cheese, this lasagna becomes a true culinary masterpiece suitable for festive tables or cozy dinners with loved ones.
1
For the filling, finely chop the onion, fillet, and mushrooms.
- Onion: 1 head
- Chicken breast fillet: 700 g
- Canned mushrooms: 1 jar
2
Fry the onion in vegetable oil, then add the fillet and fry for 5 minutes. Add mushrooms, season with salt and pepper, and fry for 15 minutes.
- Onion: 1 head
- Chicken breast fillet: 700 g
- Canned mushrooms: 1 jar
- Salt: to taste
- Spices: to taste
3
For béchamel sauce, melt the butter, add flour, and lightly fry. Then pour in the milk, season with salt and pepper, and cook over medium heat, stirring constantly, until the sauce thickens (it should resemble liquid sour cream or thick cream in consistency).
- Butter: 100 g
- Wheat flour: 5 tablespoon
- Milk: 1 l
- Salt: to taste
- Spices: to taste
4
Peel the tomatoes and chop them in a blender. Finely chop the greens and mix with the tomatoes.
- Tomatoes: 4 pieces
- Fresh herbs: 1 bunch
5
In a baking dish (I used a dish measuring 17x25 cm and 5 cm high), lay the lasagna sheets in a single layer (read the instructions on the package carefully, some brands suggest boiling the sheets, while others recommend using dry sheets). I did not boil the sheets.
6
Lay half of the mushrooms with the fillet on the sheets. -> Then half of the sauce -> Lasagna sheets -> Remaining mushrooms with fillet -> Remaining sauce -> Lasagna sheets -> Tomatoes with herbs.
- No-boil lasagne sheets: 250 g
- Chicken breast fillet: 700 g
- Canned mushrooms: 1 jar
- Butter: 100 g
- Wheat flour: 5 tablespoon
- Milk: 1 l
- Salt: to taste
- Spices: to taste
- Tomatoes: 4 pieces
- Fresh herbs: 1 bunch
7
Place in the oven. Bake at 180 degrees for 20 minutes.
8
Grate the cheese on a coarse grater. I usually use either firm mozzarella (Russian-made without brine) or hard cheeses. In this case, it can be reheated safely. Most other cheeses should be eaten with freshly made lasagna.
9
After 20 minutes, sprinkle cheese on the lasagna. Bake for another 20-25 minutes.
- Cheese: 300 g
