Chicken lasagna, as a rule, refers to the so-called "white lasagna", those that are prepared without using tomato sauce, but their ingredients may include artichokes, spinach, bacon, mushrooms, both together and separately, and more many other products that can show their taste against the background of the delicate taste of chicken and béchamel sauce. Spices such as nutmeg, Dijon mustard, cayenne pepper, etc. add piquancy to white lasagna.
It is necessary
-
- 8 + 1 tablespoons unsalted butter
- 450 g of champignons;
- 1 cup finely chopped onion
- 3 tablespoons of minced 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 spinach leaves;
- 3 cups grated Parmesan
- 2 tablespoons olive oil
- 2 kg of skinless and boneless chicken breasts;
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon cayenne pepper
- 450 g ready-made lasagna sheets.
Instructions
Step 1
Cut the mushrooms into slices. Place in a dry deep hot skillet and fry, stirring occasionally, until all the liquid has evaporated. Reduce heat to moderate. Add 8 tablespoons of butter and fry the mushrooms until golden brown. Place the onion and garlic in a skillet and fry until soft and translucent; this will take 3 to 4 minutes. Add flour, fry everything together, stirring with a wooden spoon, until flour turns a little brown and starts to smell pleasantly nutty (about 2-3 minutes). Heat the milk, add it to the mushrooms in a thin stream, constantly whisking the sauce with a fork. Cook until you have added all the milk and the sauce thickens. Add 1 1/2 teaspoons salt, pepper, nutmeg, chopped spinach and 1 1/2 cups Parmesan, stir and heat for 2 minutes. Remove from heat, let cool slightly and cover with cling film.
Step 2
Heat the olive oil in another skillet. Beat 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 of no more than one bite size.
Step 3
Preheat the oven to 190C. Place a large pot of boiling water on the stove. Brush a baking dish with olive oil and pour a little mushroom sauce on the bottom, no more than 1/2 cup. Place as many lasagna leaves on the bottom as needed to cover it in one layer. Pre-dip the sheets in boiling water for 1-2 minutes. Cover the lasagna with 1 cup of mushroom sauce, sprinkle with 1/4 of the chopped chicken and some Parmesan, cover with lasagna sheets. Repeat 2 more times with the remaining sauce, chicken, cheese and pasta, pour the sauce over the last layer of pasta, sprinkle with Parmesan cheese and place a few slices of butter on top. Bake for about 45 minutes, until the lasagne is golden brown. Remove the dish from the oven, cover with foil and rest for about 15-20 minutes. Serve lasagna warm.
