Chicken lasagna, as a rule, refers to the so-called "white lasagna", the fact that they are cooked without the use of tomato sauce, but their ingredients may include artichokes, spinach, bacon, mushrooms, both individually and individually, and many other products that can show their taste against the background of the delicate taste of chicken and bechamel sauce. Spices such as nutmeg, Dijon mustard, cayenne pepper and the like give piquancy to white lasagna.
Pick your recipe
You will need
-
- 8 + 1 tablespoons unsalted butter;
- 450 g of champignons;
- 1 cup finely chopped onion;
- 3 tablespoons chopped garlic;
- 1/2 cup flour;
- 7 cups of milk;
- 2 teaspoons of salt;
- 1/2 teaspoon freshly ground black pepper;
- 1/4 teaspoon grated nutmeg;
- 450 g of spinach leaves;
- 3 cups grated parmesan;
- 2 tablespoons of olive oil;
- 2 kg of chicken breasts without skin and bones;
- 1 tablespoon dried oregano;
- 1 tablespoon dried thyme;
- 1 tablespoon cayenne pepper;
- 450 g of finished sheets for lasagna.
Instruction manual
1
Cut the mushrooms into slices. Put in a dry deep hot frying pan and fry, stirring, until all the liquid has evaporated from them. Reduce heat to moderate. Add 8 tablespoons butter and fry the mushrooms until golden brown. Put the onions and garlic in a pan and fry until soft and transparent, it takes 3 to 4 minutes. Add the flour, fry everything together, stirring with a wooden spoon, until the flour becomes a little brown and starts to emit a pleasant nutty smell (about 2-3 minutes). Heat the milk, add it to the mushrooms in a thin stream, constantly whipping the sauce with a fork. Cook until all the milk has been poured in and until the sauce thickens. Add 1 1/2 teaspoons of salt, pepper, nutmeg, chopped spinach and 1 1/2 cups of parmesan, mix and warm for 2 minutes. Remove from heat, let cool slightly and cover with cling film.
2
Heat olive oil in another pan. Fight the chicken breast a little, roll in a mixture of 1/2 teaspoon of salt, dried herbs and cayenne pepper and fry until golden brown, no more than 2-3 minutes on each side. Allow the meat to cool slightly and cut into pieces no larger than one bite.
3
Preheat the oven to 190 ° C. Place a large pot of boiling water on the stove. Smear the baking dish with olive oil and pour a little mushroom sauce on the bottom, not more than 1/2 cup. Put as many lasagna leaves on the bottom as you need to cover it in one layer. Dip the sheets in boiling water for 1-2 minutes. Cover with lasagna 1 cup of mushroom sauce, sprinkle 1/4 chopped chicken and a little parmesan, cover with sheets for lasagna. Repeat 2 more times with the remaining sauce, chicken, cheese and pasta, fill the last layer of pasta with sauce, sprinkle with parmesan and put a few pieces of butter on top. Bake for about 45 minutes until the lasagna is golden brown. Remove the pan from the oven, cover with foil and let the dish rest for about 15-20 minutes. Serve lasagna warm.
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