Lasagna with chicken and mushrooms
Description
The dish is prepared without unnecessary complications. If you're interested, the finished dish can be served.
Instructions
- 1
Step 1
Peel the onion and wash it. Cut it into small squares with a sharp knife or on a special grater. Heat oil in a frying pan and sauté the onion until soft.
- 2
Step 2
Wash the chicken breast and cut it into pieces. Place it in the blender cup and grind until it becomes minced meat. Alternatively, you can use a meat grinder, passing the fillet through several times. Add it to the minced meat and fry for five minutes.
- 3
Step 3
Wash the mushrooms under running water and cut them into small pieces. This recipe uses button mushrooms, but you can use any other mushrooms at your discretion. Add them to the onion and meat mixture and sauté for ten minutes.
- 4
Step 4
Grate the tomatoes in their own juice on a grater. You can use fresh tomatoes. In that case, you will need to peel them and remove the seeds inside. Add salt, pepper, spices, dried oregano, and basil to the grated tomatoes.
- 5
Step 5
Now you need to make the "Béchamel" sauce. To do this, melt a piece of butter in a saucepan. Add flour and sauté, stirring constantly. Pour in the milk and mix thoroughly. Simmer the sauce until it thickens. Add the eggs only after removing the sauce from the heat, quickly whisking with a whisk. Season the finished sauce with salt to taste.
- 6
Step 6
Take a glass baking dish. Place lasagna sheets on the bottom. Then put half of the chicken and mushroom filling over the sheets. Pour half of the béchamel sauce, then add another layer of sheets, filling, and sauce. After placing the next layer of sheets, pour tomato sauce over it. Bake for twenty minutes in the oven at 180 degrees Celsius. Remove the lasagna, sprinkle it with grated hard cheese, and return to the oven for another ten minutes.