Mushroom and Chicken Fillet Lasagna
Pasta and Pizza • Italian
Description
Enjoy your meal! P.S.: I recently made lasagna again and had very few tomatoes left (I planned to use them for a salad), so I replaced them with a good tomato paste (about 40-50 grams of concentrated thick tomato paste from a small jar without additives), diluted it with chicken broth, and added dill. It turned out even better :)
Ingredients
- Ready-made dry lasagna sheets 10 oz
- Chicken fillet 25 oz
- Tomatoes 4 pieces
- Canned Truffles 1 can
- Cheese Spread 10 oz
- Onion 1 head
- Herbs 1 bunch
- Butter 5 oz
- Wheat Flour 5 teaspoons
- Milk 0 qt
- Salt to taste
- Spices to taste
Step-by-Step Guide
Step 1
Finely chop the onion, fillet, and mushrooms for the filling.
Step 2
Sauté the onion in vegetable oil, then add the fillet and cook for 5 minutes. Add the mushrooms, season with salt and pepper, and cook for another 15 minutes.
Step 3
For the béchamel sauce, melt the butter, add the flour, and lightly sauté. Then pour in the milk, season with salt and pepper, and cook over medium heat, stirring constantly, until the sauce thickens (it should have a consistency similar to that of liquid sour cream or thick cream).
Step 4
Peel the tomatoes and blend them until smooth. Finely chop the herbs and mix them with the tomatoes.
Step 5
In a baking dish (I used one measuring 17x25 cm and 5 cm high), lay the lasagna sheets in a single layer (be sure to read the instructions on the package carefully, as some brands recommend boiling the sheets while others suggest using them dry). I did not boil the sheets.
Step 6
Place half of the mushrooms with the fillet on the sheets. -> Then half of the sauce -> Lasagna sheets -> Remaining mushrooms with the fillet -> Remaining sauce -> Lasagna sheets -> Tomatoes with herbs.
Step 7
Place in the oven. Bake at 355°F for 20 minutes.
Step 8
Grate the cheese using a coarse grater. I usually use either firm mozzarella (made in Russia and without brine) or hard cheeses. In this case, you can safely reheat it. With most other cheeses, it's best to enjoy the lasagna fresh out of the oven.
Step 9
After 20 minutes, sprinkle the lasagna with cheese. Bake for an additional 20–25 minutes.
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