Chicken lasagna
Description
The recipe won't take much time. Chicken lasagna is a very hearty and delicious dish. Lasagna pasta is made from durum wheat, which is why it doesn't overcook or fall apart during baking. It's the same type of dough used for pasta, I'm sure you know that. You can choose any filling—traditional is meat, but I prefer chicken as it's lighter and doesn't leave that heavy feeling in the stomach. Lasagna includes many different cheeses, giving it a unique taste—I'd even call it Italian. My chicken lasagna includes mushrooms, red onion, and rosemary—the beloved herb of Italians. I suggest you try this chicken lasagna recipe with photos. Cook and enjoy! Serve hot.
Instructions
- 1
Step 1
Cut the chicken fillet into several small pieces and fry in olive oil until golden brown. Place on a plate and set aside. Before placing the fried chicken fillet, line the plate with a paper towel to absorb excess fat from the meat pieces.
- 2
Step 2
Finely chop the red onion and place it in the same skillet used for frying the chicken breast. Cook the onion until soft, about five minutes. Add a bit more olive oil if needed. Then add chopped garlic (it's better to finely slice it—pressed garlic only releases juice, while fried garlic pairs well with onion and mushrooms). Sauté for about 2 minutes. Next, slice the mushrooms and rosemary, and add them to the onion and garlic mixture. Season with salt and simmer everything together for 10 minutes. Then add the spinach. You can cut it into large pieces or tear it by hand. Once the spinach has softened, add the chicken. Stir well. Cook a little longer, and as soon as the spinach becomes completely tender, remove the skillet from the heat.
- 3
Step 3
Now let's prepare the béchamel sauce. Melt the butter in a small saucepan. Add flour to it and mix. The flour will turn golden. Then pour in the milk, add a little rosemary, and bring to a boil. Stir constantly; the sauce should thicken slightly. Add mozzarella, nutmeg, and white pepper. Keep stirring the béchamel sauce until the mozzarella melts completely, softens, and then remove from heat. Prepare a baking dish, grease it with olive oil, and place the first layer of lasagna sheets. Put pieces of ricotta cheese on top.
- 4
Step 4
Place the chicken and mushroom filling onto the first layer of lasagna sheets, on top of the ricotta. Cover with the second layer of lasagna sheets. If you have more filling and lasagna sheets, you can add another layer. I only had enough ingredients for one. Pour béchamel sauce over the top and sprinkle with grated Parmesan. Add lemon zest and rosemary. Bake the chicken lasagna in a preheated oven at 220°C for 40 minutes. Turn off the oven and let the lasagna sit in the residual heat for another 10 minutes. Then let it rest for 10–15 minutes to cool slightly before serving.