How to make
Start by making the Béchamel sauce. Melt the butter in a small saucepan over low heat and add the flour, fry for about 2-3 minutes.
Add the cold fresh milk, stirring constantly. Increase the heat and stir until the mixture thickens, add salt and spices.
Pour the liquid cream into the sauce and after it boils, remove the finished Béchamel from the heat.
In another pot, place the chicken fillet in salted water and boil for about 5 minutes, remove the meat and leave to cool. Cut the cooled meat into small cubes, and the mushrooms - finely.
In a pan, fry the mushrooms in a little oil, add the chopped meat and the liquid cooking cream. Let it simmer on low heat for about 5 minutes, add salt.
Grease the bottom and sides of a suitable lasagna baking tin. Spread 4 tbsp. of the sauce and arrange 3 crusts on it. Add sauce again, followed by half the meat mixture.
Then sprinkle with grated cheese. Arrange 3 lasagna crusts again, followed by sauce and the other half of the meat mixture. Arrange the last 3 crusts and finish with the remaining sauce on top.
Sprinkle with the remaining grated cheese. Bake in an oven preheated to 360°F (180°C) for about 30 minutes.
