Lasagna Recipe


  • 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.

Spoon the filling, level and cover the next test.Repeat again, sauce, filling, dough, sauce, stuffing, pastry.

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.

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