Chicken & Mushroom Lasagna with Bechamel Sauce

Original, appetizing, tastiest, for dinner! Lasagna with chicken and mushrooms is one of the variants of the famous Italian dish. The meat sauce is made from chicken, mushrooms and sour cream. But otherwise the principle remains the same — pasta, bechamel sauce and a lot of aromatic cheese!
cook time: 1h 30 min
Liam Carson
Chicken & Mushroom Lasagna with Bechamel Sauce

Nutrition Facts (per serving)

184
Calories
11g
Fat
13g
Carbs
11g
Protein

Ingredients (8 portions)

For the base:

Lasagne sheets 12 pc
Chicken fillet 400 g
Champignon 500 g
Sour cream 200 g
Mozzarella 500 g
Vegetable oil 2 tbsp
Ground black pepper to taste
Salt to taste

For the bechamel sauce:

Milk 1 l
Butter 120 g
Wheat flour 3 tbsp
Nutmeg to taste
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make lasagna with chicken, mushrooms and bechamel sauce? Prepare ingredients for the base. I used lasagna sheets that do not need to be pre-cooked. You can take any fillet — both white and red meat, I used thigh fillet. Any cheese that melts well will do. Instead of sour cream, cream with 20% fat content works well.

Step 2

Step 2
Start with bechamel sauce. How to make bechamel sauce? Prepare your food. Choose good quality butter, without milk fat substitutes.

Step 3

Step 3
Take a small saucepan with a thick bottom. Melt the butter in it over low heat.

Step 4

Step 4
Add flour to butter and mix well.

Step 5

Step 5
Pour the milk into the butter in a thin stream and stirring constantly. It is better if the milk is warm, this will help avoid the appearance of lumps in the sauce. Continue cooking the sauce, stirring with a whisk, until it boils. Add salt, pepper and nutmeg. Gradually the sauce will thicken. Remove the saucepan from the heat. Bechamel sauce is ready.

Step 6

Step 6
now make the meat sauce. Wash the fillet, dry it and cut into small pieces.

Step 7

Step 7
Clean the mushrooms from dirt by wiping them with a wet sponge. Do not soak them too much under water; mushrooms absorb moisture strongly, which makes them watery. Cut the mushrooms into small pieces.

Step 8

Step 8
Heat a frying pan over medium heat, pour vegetable oil into it. Add the chopped fillet and lightly fry it until it changes color.

Step 9

Step 9
Add mushrooms to the meat, stir. Fry the chicken with mushrooms for about 5 minutes. Then add salt and pepper.

Step 10

Step 10
Add sour cream, stir. At first the sauce will be liquid due to the moisture released from the mushrooms, then it will begin to thicken.

Step 11

Step 11
When the sauce is thick enough, turn off the heat. The meat sauce is ready.

Step 12

Step 12
All that remains is to assemble the lasagna. Grate the cheese on a coarse grater.

Step 13

Step 13
Take a fireproof baking dish. Place a few spoons of bechamel sauce on the bottom. Distribute it evenly.

Step 14

Step 14
Lay the lasagne sheets overlapping each other. If you are using pasta that needs to be boiled, cook it according to the instructions on the package.

Step 15

Step 15
Spread the chicken and mushroom meat sauce onto the sheets.

Step 16

Step 16
Sprinkle the layer of meat with grated cheese.

Step 17

Step 17
Spread bechamel sauce on top.

Step 18

Step 18
Next, repeat the layers: lasagne sheets, on them meat sauce, grated cheese, bechamel sauce, etc. This quantity makes three full layers, which are then covered with a final layer of lasagna sheets.

Step 19

Step 19
Spread the remaining bechamel sauce on top of this layer.

Step 20

Step 20
And sprinkle with grated cheese.

Step 21

Step 21
Bake lasagna in an oven preheated to 200°C for about 40 minutes, the top layer should be well browned. Determine the exact baking time and temperature based on your oven. Remove the finished lasagna and cool slightly. Then cut into portions and serve. Bon appetit!

Additional rubrics

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