In our country, cooking lasagna at home began relatively recently, but this dish has already taken an honorable place in the menu of many housewives. Indulge in a delicate Italian dish with mushroom lasagna.
It is necessary
-
- 700 g Chicken fillet;
- 300 g lasagna sheets;
- 300 g champignons;
- 300 g of cheese;
- 2 onions;
- 4 tomatoes;
- 1 liter of milk;
- 100 g butter;
- 5 tbsp. l. flour;
- greens (parsley
- dill);
- vegetable oil;
- salt;
- pepper.
Instructions
Step 1
Defrost the chicken fillet, wash and chop finely. Chop the onion and mushrooms. Heat the sunflower oil in a skillet and dip the onion into it. Cook for 5 minutes, stirring frequently, then add fillets and cook for another 5-7 minutes. Add mushrooms, salt, pepper to fillets and onions and fry for 15-20 minutes.
Step 2
Melt the butter in a deep frying pan, add flour and fry for 2-3 minutes. Pour milk into the pan, salt and pepper. Boil the milk until the sauce thickens. Remember to stir the milk constantly, otherwise it may burn.
Step 3
Make a cruciform cut at the base of the tomato. Dip the tomato in a bowl of boiling water for a few minutes and then rinse it with cold water. With a knife, grab the edge of the skin and pull it towards you. Grind the tomato in a blender. If you don't have a blender, use a coarse grater or meat grinder. Finely chop the greens and mix them with the tomato.
Step 4
Prepare a baking dish. It is better to take a rectangular shape, in which the height of the sides is at least 5 cm. On the bottom of the shape, put the lasagna sheets in one layer, and half of the mushrooms on them. Smooth out a layer of mushrooms and pour half of the sauce on them. Then put the sheets, mushrooms, sauce and sheets again. The last layer should always be lasagna sheets. Top with tomato sauce. Place in the oven for 25 minutes. The oven temperature should be 180 degrees.
Step 5
Grate the cheese on a coarse grater and sprinkle with lasagna, then put it back in the oven for 25 minutes. The dish is ready.
