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Chicken Lasagna with Bechamel Sauce

Maria SimovaMaria Simova
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Chicken Lasagna with Bechamel Sauce
Image: Yordanka Kovacheva
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29/02/2024
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Preparation
40 min.
Cooking
60 min.
Тotal
100 min.
Servings
6
"The best lasagna is not quick, it is not easy either, but when it is prepared with a lot of love and desire, it ca not be anything other than delicious"

Ingredients

  • lasagna crusts - 9
  • chicken fillet - 1.1 lb (500 g)
  • fresh mushrooms - 10.5 oz (300 g)
  • yellow cheese - 7 oz (200 g)
  • liquid cream - 3.4 fl oz (100 ml)
  • for bechamel
  • butter - 1.8 oz (50 g)
  • flour - 1.8 oz (50 g)
  • fresh milk - 1.1 lb (500 g)
  • salt to taste
  • black pepper - ¼ tsp.
  • nutmeg - ¼ tsp.
  • liquid cream - 3.4 fl oz (100 ml)
measures

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.

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