Composition / ingredients
Step-by-step cooking
Step 1:
How to make lasagna with chicken, mushrooms and bechamel sauce? Prepare the products for the base. I used sheets for lasagna, which do not need to be boiled beforehand. You can take any fillet — both white and red meat, I have thigh fillet. Any cheese that melts well will do. Instead of sour cream, cream with a fat content of 20% is well suited.
Step 2:
Start cooking with bechamel sauce. How to make bechamel sauce? Prepare the products. Choose good quality butter, without milk fat substitutes.
Step 3:
Take a small saucepan with a thick bottom. Melt the butter in it over low heat.
Step 4:
Add flour to the butter and mix well.
Step 5:
Pour the milk into the butter in a thin trickle and with constant stirring. It is better if the milk is warm, this will help avoid the appearance of lumps in the sauce. Continue to cook the sauce, stirring it with a whisk, until boiling. Add salt, pepper and nutmeg. Gradually, the sauce will thicken. Remove the saucepan from the heat. The bechamel sauce is ready.
Step 6:
Now do the meat sauce. Wash the fillets, dry them and cut them into small pieces.
Step 7:
Clean the mushrooms from dirt by wiping them with a wet sponge. Do not wet them too much under water, mushrooms absorb moisture strongly, which makes them watery. Cut the mushrooms into small pieces.
Step 8:
Preheat a frying pan over medium heat, pour vegetable oil on it. Lay out the sliced fillet, lightly fry it until the color changes.
Step 9:
Add mushrooms to the meat, mix. Fry the chicken with mushrooms for about 5 minutes. Then add salt and pepper.
Step 10:
Add sour cream, mix. At first, the sauce will be liquid due to the released moisture from the mushrooms, then it will begin to thicken.
Step 11:
When the sauce is thick enough, turn off the heat. Meat sauce is ready.
Step 12:
It remains to collect lasagna. Grate the cheese on a coarse grater.
Step 13:
Take a fireproof baking dish. Put a few spoons of bechamel sauce on the bottom. Distribute it evenly.
Step 14:
Lay the lasagna sheets overlap. If you use a paste that needs to be boiled, then boil it according to the instructions on the package.
Step 15:
Put the chicken and mushroom meat sauce on the sheets.
Step 16:
Sprinkle the layer of meat with grated cheese.
Step 17:
Spread the bechamel sauce on top.
Step 18:
Then repeat the layers: lasagna sheets, meat sauce, grated cheese, bechamel sauce, etc. on them. From this amount of products, three complete layers are obtained, which are then covered with the last layer of lasagna sheets.
Step 19:
Spread the remnants of bechamel sauce on top of this layer.
Step 20:
And sprinkle with grated cheese.
Step 21:
Bake the lasagna in an oven preheated to 200°After about 40 minutes, the top layer should be well browned. Determine the exact time and temperature of baking according to your oven. Remove the finished lasagna and cool slightly. Then cut into portions and serve to the table. Bon appetit!
I love and often cook lasagna. I did this option for the first time. we really liked it! It turned out to be more tender than with bolognese sauce. I will do it often now and with chicken too.
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
So that during the stewing process the sour cream does not curdle and does not delaminate, pre-mix it with a spoonful of flour in a separate bowl, and then add to the pan. You can replace sour cream with cream of any fat content. But remember, the calorie content of the dish depends on the percentage of fat content of the sour cream or cream you use.
In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lasagna sheets - 337 kcal/100g
- Mozzarella - 280 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Nutmeg - 556 kcal/100g
