Lasagna with chicken and mushrooms with bechamel sauce and cheese

Prepared by: Yana Gornostaeva

06/09/2017 Cooking time: 1 hour 0 min

Save

I cooked)

Estimate

Lasagna with chicken and Bechamel sauce is an incredibly beautiful and tasty dish. The sauce makes the meat tender, as the chicken is a little dry. Lasagna will become your complete dinner or lunch.

Lasagna with chicken and mushrooms with bechamel sauce

Being a popular dish of Italian cuisine, lasagna has won love all over the world for its taste and variety of preparation. Lasagna is traditionally called sheets of dough, which alternate with different fillings and all of this is baked with bechamel sauce. Lasagna can be filled with either vegetable stew or traditional minced meat, so this dish is suitable for almost all gourmets. In Italian restaurants you can see more than 2 dozen varieties of lasagna: with mushrooms and vegetables, vegetarian and with spinach, with chicken or minced meat. We recommend preparing lasagna stuffed with chicken and mushrooms.

To prepare lasagna we will need the following ingredients:

Ready lasagne sheets;
Boiled chicken fillet 300-400g;
Raw champignons – 300g;
Hard cheese – 200g;
1 medium onion;
Greens for decoration;

For the bechamel sauce:

Butter – 100g;
Milk – 500ml;
Flour – 50g;
Nutmeg - on the tip of a knife, salt, ground black pepper - to taste.

How to cook lasagna:

We start by preparing the bechamel sauce. To do this, in a saucepan with a thick bottom over low heat, you need to melt the butter, then fry the flour a little, stirring constantly so that no lumps form and so that the flour does not burn.
Then slowly pour in all the milk without ceasing to stir.
Add a little salt and pepper, add nutmeg and bring to a boil, remembering to stir. When the sauce reaches the desired consistency, remove it from the heat.
The first layer in our lasagna will be mushroom - we’ll start with its preparation. Cut the mushrooms into thin slices, the onion into small rings and fry the onion and mushrooms in hot vegetable oil.
Cut the boiled chicken breast into thin slices and grate the cheese on a coarse grater.
Preparing lasagne sheets. Stores sell ready-made raw lasagna sheets made from unleavened dough, like pasta, mainly from durum wheat. Boil lasagna sheets in salted water so that they do not stick together, add 1 tablespoon of vegetable oil. This is the average approximate cooking time for sheets, which may differ depending on the manufacturer, so it is advisable to look at the instructions on the packaging.
Line the greased pan with lasagne sheets, place mushrooms on top (half the total amount), and pour bechamel sauce over them.
Cover the first layer of filling with lasagne sheets. Place half of the chicken meat on them, pour bechamel sauce on them and sprinkle with a little grated cheese.
Covering the layer of meat with lasagne sheets, spread the rest of the mushroom filling on them, pouring bechamel sauce over them.
Cover the top again with sheets of dough, place the rest of the meat on them, pour over the sauce, sprinkle with grated cheese. There can be exactly as many such layers as the height of the baking dish allows you.
We cover the top layer of filling with a sheet of lasagna and sprinkle generously with grated cheese to bake a golden, aromatic crust.
Bake our lasagna in an oven preheated to 180-200 degrees for 30-35 minutes.
The finished lasagna is served hot, sprinkled with finely chopped herbs on top. In conclusion, we note that the calorie content of this dish is 450 kcal per 100g.

As they say in Italy, buon appetito!

Lasagna with minced chicken and mushrooms: recipe with photos at home

I offer a version of a delicious Italian dish to which we add mushrooms. These can be either the most accessible champignons now, or frozen or dried forest mushrooms, or maybe you will cook during the season and you will have them fresh. Despite the fact that mushrooms in lasagna are not according to the canons, I don’t think the Italians will be offended by us, because it turns out very tasty. Bechamel goes well with mushrooms, as does pasta. So why not?

What we need:

minced meat (chicken) – 400g;
mushrooms (champignons) – 300g;
onion – 1 head;
garlic – 1 clove;
spices for meat;
salt - to taste;
milk – 500ml;
butter – 100g;
flour - 2 tbsp;
vegetable oil – 50ml;
lasagna plates – 9 pcs.;
cheese – 150g.

How to make lasagne from minced chicken and mushrooms

Wash the champignons, if they are large, clean them and cut them into small cubes. Chop the onion in the same way. Finely chop the garlic with a knife.
Pour oil into a frying pan, heat it and add mushrooms with onions and garlic. Fry for 5 minutes until slightly browned and add minced meat to them. I have chicken here, it also goes well with mushrooms and milk sauce. Mix well and cook not for long so as not to dry out. In the process, add salt and spices to taste.
In a small saucepan with a thick bottom, melt the butter, add flour and stir to obtain a thick paste-like mixture.
Pour in a little milk to thin this mixture. Then a little more, mix again and pour out all the milk for the third time. Cook over low heat with constant stirring until thickening begins. As soon as it starts to thicken, remove the pan from the stove and, continuing to stir, cook for another 2 minutes using the residual heat of the thick bottom of the pan. At the end we add salt.
The lasagna sheets need to be blanched a little. To do this, pour water into a deep frying pan, the size of which allows you to place a plate, and bring to a boil. Lower the lasagna one by one for half a minute. I will have three layers of pasta in my dish, based on the size of my baking dish I need 9 sheets of 3 sheets of lasagna in one layer.
Grease the bottom of the mold with butter. We put three records. Spread half the minced meat with mushrooms. Cover with 1/3 of the white sauce. Lasagna again, all the filling is minced chicken, the second third is bechamel. Third layer of lasagne, bechamel and generously sprinkle with finely grated cheese.
Bake at 170-180°C for about an hour. The cheese should first melt, combine with the bechamel, and then turn into a beautiful dark golden crust. But the crust should not burn, so if this starts to happen, it is better to cover the dish with foil and open it 10-15 minutes before the end.

Author: haarmony

Bon appetit!

Lasagna with chicken and mushrooms

To prepare lasagna according to this recipe, you need:

500 g fresh champignons;
400-500 g grated cheese (Parmesan with mozzarella);
200 ml cream (you can use 25% sour cream);
12 sheets of dough, chicken breast;
Bechamel sauce;
pepper, salt, spices to taste.

Preparation:

Boil the chicken breast in spices and let cool, then mash the fibers by hand into medium pieces.
The liquid should be evaporated from mushrooms cut into plates by frying them in oil, add boiled chicken to the semi-finished mushrooms and cook for a few more minutes, then add cream (sour cream), mix everything and let it thicken, then remove from heat.
Prepare Bechamel sauce using 1 liter of milk according to the technology outlined in the previous recipe.
Pour a little of the prepared sauce onto a baking dish, place sheets of dough on it, place chicken and mushrooms on them, add grated cheese and sauce, then cover again with lasagna sheets and other ingredients in the same sequence.
The sheets covering the second layer should be covered with sauce and sprinkled with cheese.
According to the recipe for mushroom lasagna, it must be baked for 40 minutes in an oven preheated to 200 degrees, the pan must be covered with foil, 10 minutes before the end of cooking, remove the lasagne and remove the protective foil from it.

Lasagna with minced chicken and bolognese sauce

Some people like lasagna exclusively with fillet, while others like this pie with minced chicken: both dishes are equally tasty, but lasagna with minced meat is softer and juicier. The step-by-step recipe for lasagna with minced meat is not much different from the recipe with fillet.

Ingredients:

milk 600 ml;
lasagna sheets 12 pcs.;
cheese 400 g;
onion 1 pc.;
tomatoes 2 pcs.;
tomato paste 50 g;
minced meat 700 g;
butter 100 g;
flour 4 tbsp. l.;
vegetable oil 30 ml;
red tabasco sauce 1 tsp;
salt;
ground black pepper;
garlic 2-3 cloves;
dill.

3 Nov 2021 at 11:11 PDT

Cooking method:

First, prepare the bolognese sauce. Finely chop the onion and chop the garlic. Heat vegetable oil in a frying pan, fry onion and garlic. Add the minced meat to the frying pan and fry the whole mass for 10 minutes. In a blender, grind the peeled tomato, tomato paste, season and add salt. Add the sauce to the pan and cook for another 10 minutes. Add dill to the finished sauce to taste.
Now prepare the bechamel sauce according to the recipe described above.
Mix part of the bechamel (about one third) with bolognese.
Now we need to boil the dough sheets. You can use a deep frying pan for this. Pour water into it, add some salt, and add a little vegetable oil. Bring to a boil. Dip the sheets into boiling water and keep them for 1-2 minutes. To prevent the sheets from sticking together, add no more than 2 sheets at a time. We take the leaves out of the boiling water, put them in a bowl of cold water - this way they will retain their shape and will not stick together.
Now we form our cake for baking in the oven. Grease a baking sheet with butter, lay out the sheets, then pour in the sauce and sprinkle with grated cheese. Repeat layers until all ingredients are laid out. Brush the last sheets with bechamel sauce and sprinkle with cheese.
Bake the pie in an oven preheated to 200 degrees for 40 minutes.

Lasagna with chicken and mushrooms

This is a universal dish that does not require any additional side dish. Layers for lasagna can be made from minced meat, mushrooms, poultry or any vegetables. And the rich taste is complemented by a delicate Bechamel sauce.

Required Products:

300 grams of mushrooms;
3 fresh tomatoes;
650 grams of chicken fillet;
Fresh herbs;
150 grams of cheese;
1 onion;
Sunflower oil;

To prepare the dough:

2 eggs;
1 spoon of olive oil;
200 grams of flour;
20 milligrams of boiled water;
A pinch of salt;

To prepare Bechamel sauce:

650 milligrams of milk;
100 grams of butter;
2 tablespoons flour;
Salt and spices to taste;

Preparation of lasagna with chicken and mushrooms:

Sift the flour several times to saturate it with oxygen, add olive oil, add eggs, salt to taste and start kneading the dough. During kneading, you need to add water in small portions so that the flour product is not too dense.
Place the dough on the work surface of the table and, using a rolling pin, roll it out thin enough so that the thickness of the sheet is no more than 1.5 centimeters. Carefully trim the edges of the rolled out dough to fold the dough to fit the baking pan. In total we need to make three such dough pieces.
Now let's prepare the filling for the lasagna, cut the chicken, onions and mushrooms into cubes.
Heat the butter in a frying pan, immediately fry the onion, and after that the chopped chicken fillet. At the end you need to add chopped mushrooms, salt and pepper and close the lid on top.
Simmer all contents for 10 minutes.
Don't forget to prepare Bechamel sauce for lasagna with chicken and mushrooms. Melt the butter, immediately add the flour and continue stirring all the time so that the ingredients do not burn. When the mixture becomes homogeneous, add pepper, salt and milk. Continue to constantly stir the entire contents until the sauce is completely brewed. Place the tomatoes in boiling water, after a few seconds you need to take them out, remove the skin and stalks with a knife. Grind the peeled tomatoes and herbs using a blender.
Now you need to take a suitable form, grease it with butter, then lay out the first sheet of dough.
Spread the prepared filling of chicken, mushrooms and onions on top of it in an even layer.
Pour half of the prepared Béchamel sauce over the filling.
In the same way, you need to repeat the second layer of dough, filling and sauce. The last third layer of dough should be covered with grated tomatoes along with herbs.
To get the recipe for chicken and mushroom lasagna, place it in the oven, which must be preheated. Bake for twenty minutes, after which you need to take it out, sprinkle grated cheese on top and put it back in the oven for about 10 minutes. Lasagna with mushrooms, chicken and cheese is ready, it can be cut and served.

Lasagna with chicken, bacon and vegetables

Lasagna with chicken, bacon and vegetables is a very tasty dish from the Italian cuisine menu. Many Italian cuisine menu items are loved all over the world. This includes delicious fish pizza, famous Italian pasta, seafood risotto and frittata. These dishes are very tasty and inexpensive. Lasagna, the cooking method I will share, can be prepared with different fillings.

Lasagna with chicken, bacon and vegetables - cooking method

Fry finely chopped onion and garlic in a frying pan. Cut the zucchini into cubes and add to the pan with the onion. Dice the tomatoes and add to the zucchini. Add salt, pepper and simmer covered. At the end add a few leaves of parsley and basil.

Cut the boiled chicken and bacon into small cubes.

Making lasagna sauce

The lasagna sauce is the most important thing. There should be a lot of it, then the lasagna sheets will turn out juicy and tender.

Melt the butter in a saucepan, add flour and fry for 2 minutes, stirring continuously. Now gradually pour in the milk, stirring all the time. There should be no lumps. If there are still lumps left, rub the sauce through a sieve or puree in a blender.

Do I need to boil lasagna plates? Read what is written on the package. I came across plates whose packaging said “do not cook.” But I decided to play it safe and pour boiling water over them.

The shape needs to be chosen so that the lasagna plates fit into it one, two or four at a time. in one layer.

Pour some sauce into the bottom of the lasagna pan.

Dip the lasagna sheets one at a time into boiling water for a few seconds and immediately place them in the pan.

We lay the lasagna sheets in one layer, spread some of the fried vegetables evenly on top, then some of the boiled chicken, a little bacon, sprinkle with some of the grated cheese, pour over a small amount of sauce. We repeat again - lasagne sheets, vegetables, chicken, bacon, cheese, sauce.

We lay out the last layer - lasagna sheets, vegetables, chicken. Cut the butter into pieces and place it evenly on top and pour in the remaining sauce. The sauce should completely cover all layers.

Cover with foil and place in a preheated oven at 200 degrees for 40 minutes.

After 40 minutes, take out the lasagna, sprinkle with grated mozzarella and put back in the oven for 10-15 minutes until browned.

Today on your table is a dish from the Italian cuisine menu - lasagna with chicken, bacon and vegetables - a classic way of cooking. The lasagna plates were soaked in the sauce and it turned out delicious.

Bon appetit!

Ingredients:

half a pack (250g) of lasagna sheets
200-300 g boiled chicken pulp
50 g bacon or ham
½ small young zucchini
3 small tomatoes
2 cloves garlic
1 medium onion
150 g of any cheese
100 g mozzarella cheese
25 g butter
rast. frying oil
salt pepper

for the sauce:

2.5 tbsp. flour
50 g butter
½ tsp. mustard powder
0.5 l milk
pinch of nutmeg
salt

We cook at home with pleasure!

Lasagna with chicken and mushrooms

Fragrant, tasty and very satisfying homemade lasagna.

List of ingredients:

flour - 300 g
eggs - 3 pcs
salt in dough - 1/2 teaspoon
vegetable oil in the dough - 1.5 tbsp. spoon
bechamel sauce
fresh mushrooms - 300 g
chicken fillet – 600 g
fresh tomatoes - 300 g
onions - 100 g
greens - to taste
vegetable oil - for frying
cheese - 200 g

Cooking method:

Knead the flour, eggs, salt and vegetable oil into a tight, elastic dough.
Roll out thinly and cut into rectangles.
Boil in salted water for 2 minutes and dry.
Fry chicken fillet in vegetable oil with onions.
Salt and pepper.
Grate the tomatoes or chop them in a blender, add finely chopped greens.
Place a layer of dough sheets in a baking dish, then half the filling (mushrooms with fillet).
Pour over Bechamel sauce
Next, again lasagna sheets, remaining mushrooms and sauce.
Another layer of sheets and on them are tomatoes.
Place in the oven, bake for 20 minutes at 200 degrees.
Then sprinkle with grated cheese and return to the oven for 20-25 minutes.
Cut the finished lasagna. Very tasty and juicy.

Lasagna with eggplant and chicken

Conquering Italian cuisine, this step-by-step recipe for eggplant lasagna will become a valuable contribution to your culinary skills. This time we will make our own pasta, rather than using store-bought ones.

This recipe also uses classic bechamel sauce, which will give the dish a soft, creamy taste and aroma.

Ingredients

Boneless chicken meat – 0.35 kg;
Eggplants – 0.25-0.3 kg;
Meat broth – 2/3 cup;
Bulbs – 2 heads;
Carrots – 1 root vegetable;
Sweet red pepper – 1 fruit;
Coarse table salt – 1 tsp;
Parmesan cheese - 0.25 kg;
Ground black pepper - 2 g;
Selected chicken eggs – 2 pcs.;
Premium wheat flour (for dough) – 1 tbsp.;
Olive oil – 20 ml;
Butter 82.5% - to taste;
Wheat flour (for sauce) – 1.5 tbsp;
Ground nutmeg – 1/6 tsp;
Seasoning “7 vegetables” - ½ tsp;
Full-fat milk – 0.7 l.

How to cook lasagna with chicken and eggplant in the oven

First, mix the dough into lasagna pasta.

1 tbsp. sift the flour and pour it into a basin, make a hole in the center of the mound, and then drive the eggs into it, pour in the olive oil, add a pinch of salt and begin to knead a plastic soft dough that does not stick to the palms.
Wrap the finished dough lump in a bag and leave it warm for 10-15 minutes.
After the specified time, divide the dough into three equal lumps, roll them into balls, and then roll them into very thin cakes, the size of a baking dish.
On the stove over high heat, heat a large saucepan filled with salted water until it boils. There should also be an equally voluminous container with ice water nearby.
Carefully lower the egg cake into boiling water, cook it for 2-3 minutes and, using a large colander or slotted spoon, transfer it into ice water. Next, time it for 10-15 seconds and place the paste on a sieve, where it should drain off excess water.

All actions must be careful so that the cake does not tear.

In this way we cook all three flatbreads for lasagna.

Making a juicy filling for Italian lasagna

Prepare the ingredients: peel the vegetables and cut them together with the chicken:

onion - cubes;
carrots - into strips;
peppers - thin slices;
eggplants - thin ¼ circles;
chicken fillet - into small cubes.

Place a frying pan on the stove over medium heat and pour vegetable oil into it. After a couple of minutes, add the onion to fry. After another couple of minutes, add the carrots and sauté the vegetables for 3-4 minutes, stirring.
Next, add the eggplants and peppers to the frying pan and continue frying for another 5-10 minutes.
When the vegetables are soft and well-fried, pour the broth into the container, add finely chopped chicken, add spices, salt and simmer the filling for 7 minutes without covering.

Preparing lasagna sauce

Place a saucepan or ladle on the stove, turn the heat on the burner to medium and pour the butter into the container.
When the butter melts, add 1.5 tbsp. flour. Actively mix the mass with a whisk until a homogeneous mass is obtained - roux.
Pour cool milk into the toasted roux mixture in a thin stream, continuing to whisk the sauce, then bring it to a boil and turn it off.
Just before turning off the sauce, you need to salt it and brush it with nutmeg, and also season it with the “7 vegetables” spice.

Bake lasagna with chicken and vegetables in the oven

Set the oven to heat up to 200°C.
At this time, take a baking dish and pour 2-3 tbsp into the bottom. bechamel sauce and line one cooked flatbread, on which we then spread half the filling, sprinkle 1/3 of the grated cheese on top and pour over 1/3 of the sauce.
Cover the filling with the second tortilla, also place the remaining filling (a third of the cheese and sauce) on it, cover the lasagna with the last tortilla and pour in the remaining sauce.

Place the pan in the oven for 40 minutes, and after the specified time has elapsed, cover the lasagna with the remaining Parmesan, then bake the dish for another 10 minutes.

Ready lasagna with chicken and vegetables when hot is very soft and difficult to cut, so before serving, the dish should be cooled slightly, about 20 minutes, and only then divided into portions.

Recipe for lasagna with chicken and mushrooms

Ingredients:

250 gr. lasagne sheets,
500 - 600 gr. chicken fillet,
500 gr. champignons,
300 - 400 gr. ham,
300 - 400 gr. soft cheese,
100 - 150 gr. parmesan,
500 ml. cream 15-20% fat,
2-3 cloves of garlic,
Bechamel sauce from 1 liter of milk,
salt, black pepper, olive oil.

Cooking method:

Cut the chicken fillet into thin (about 1 cm) pieces. Sprinkle the pieces with freshly ground pepper and fry with olive oil in a very hot frying pan. Fry for no more than 1-1.5 minutes on each side. Place the finished pieces in a separate bowl.
Cut the champignons into slices and fry in a frying pan where the chicken was fried until golden brown.
Finely chop the fried chicken pieces and add to the mushrooms along with finely chopped garlic. Place the pan back on the stove, pour in the cream and simmer until thick, add salt and remove from heat.
Grate the cheese on a coarse grater, grate Parmesan on a fine grater.
Cut the ham into thin strips.
Prepare Bechamel sauce.
Pour a little Bechamel sauce into a heat-resistant rectangular dish, lay out lasagne sheets (so that they cover the entire bottom), then part of the chicken with mushrooms and cream, sprinkle with Parmesan, lay out part of the ham, sprinkle with grated cheese and pour over the sauce, cover with lasagna sheets. Repeat this procedure 3-4 times depending on the shape. Pour the remaining Bechamel sauce on top and sprinkle with the remaining Parmesan.
Place the lasagna in an oven preheated to 180 degrees for 40-50 minutes. Let the finished lasagna stand for 10-15 minutes, cut into portions and serve.