- 200 g sheets for lasagne;
- 4 chicken fillets;
- 300 g fresh mushrooms (or 400 g frozen);
- 1 large onion;
- 4-5 tomatoes;
- 2-3 cloves of garlic;
- 50 grams of butter;
- 50ml sunflower oil;
- 3 tbsp.tablespoons flour;
- 800 ml of milk;
- 200 g of cheese;
- parsley and dill;
- salt and pepper.
To prepare the stuffing chop the onion and garlic, then fry in sunflower oil until transparent.Chicken fillet and chop the mushrooms.If frozen mushrooms, the pre-dip them in boiling water for a few minutes, and then fold in a colander.
Add sliced chicken and mushrooms to the onions and cook for 15 minutes.
At this time, prepare the bechamel sauce.In a skillet, melt the butter and add the flour.Gradually pour the milk into the flour mixture in small portions, stirring constantly.Cook over medium heat for 5-10 minutes until thick.Salt and pepper.
At the bottom of a baking dish, pour a little sauce and place layers of lasagna.Test again cover the sauce, then place each layer 2-3 tbsp.
Tomatoes Wash and chop in a blender or grate.To the resulting mass, add chopped parsley and dill, salt.This sauce Put the last top layer of lasagna.
Cheese grate and sprinkle a thick layer of lasagna.
Bake the lasagna in the oven at 220 ° C for 20-25 minutes.Once the lasagna is ready, do not rush to pull it out of the oven.Turn off the stove and leave the door slightly open lasagna "rest" for 5-10 minutes: the sauce is distributed more evenly.
Servings: 6 people.
Preparation time: 60 minutes.
Nutritional values per serving: 320 kcal.