Lasagna with chicken breast and mushrooms

Name: Lasagna with chicken breast and mushrooms - Erica L.
Ingredients: 24 sheets for lasagna Filling: 1 large chicken breast 1 can of mushrooms 4 tomatoes 2 onions 1 carrot 1 cup of water oil Bechamel Sauce: 500 ml milk 50 g flour 50 g

Meat - Lasagna with chicken breast and mushrooms by Erica L. - Recipia

Lasagna with Chicken Breast and Mushrooms: A Delicious Recipe for Special Moments In search of a recipe that combines comfort and flavor, lasagna with chicken breast and mushrooms stands out as an excellent choice. This recipe is perfect for a family dinner or to impress guests on a special occasion. With delicious layers of juicy meat, flavorful mushrooms, and a creamy Bechamel sauce, each bite will be an explosion of flavors. Let's explore this recipe together, step by step, and discover the secrets to a perfect result! Preparation time: 20 minutes Baking time: 20 minutes Total time: 40 minutes Number of servings: 6 Necessary ingredients: For the filling: - 24 lasagna sheets - 1 large chicken breast (approximately 500 g) - 1 can of mushrooms (or fresh mushrooms, if you prefer) - 4 medium tomatoes - 2 onions - 1 carrot - 1 cup of water - Oil (for sautéing) For the Bechamel sauce: - 500 ml milk - 50 g flour - 50 g butter - A pinch of pepper - 1/2 teaspoon salt For decoration: - 100 g grated cheese Preparing the filling: 1. Preparing the ingredients: Start by peeling and washing the onion, then chop it finely. This step is essential to ensure an even texture for the filling. Also, wash the carrot and grate it using a fine grater. The tomatoes should be peeled, and to make this process easier, you can blanch them for a few seconds in boiling water. 2. Sautéing the vegetables: In a deep pan, heat a little oil over medium heat. Add the chopped onion and sauté until it becomes translucent, then add the grated carrot. Let them sauté together for 3-4 minutes, stirring frequently. 3. Preparing the meat: Cut the chicken breast into small cubes. Once the onion and carrot have been sautéed, add the chicken and season with salt and pepper to taste. Cook until the meat turns white, about 5-7 minutes. 4. Adding the mushrooms: Drain the mushrooms from the can (or chop the fresh mushrooms) and add them to the pan. Mix well and let them combine with the other ingredients for a few minutes. 5. Tomato sauce: Blend the tomatoes in a blender until you get a smooth puree. Add this puree to the pan, along with a cup of water. Let the mixture simmer on low heat, stirring occasionally, until the sauce reduces slightly and becomes more concentrated. Preparing the Bechamel sauce: 1. Melting the butter: In a small saucepan, melt the butter over low heat. Be careful not to let it turn brown, just melt it completely. 2. Adding the flour: Once the butter is melted, remove the saucepan from the heat and add the flour, continuously whisking to prevent lumps from forming. 3. Preparing the sauce: Put the saucepan back on the heat and gradually add the milk, stirring constantly. Continue cooking until the sauce thickens. Season with salt and pepper to taste. Once the sauce is ready, let it cool. Assembling the lasagna: 1. Boiling the lasagna sheets: In a large pot, add water with a little salt and bring it to a boil. When the water is boiling, add 3-4 lasagna sheets and let them boil for 3 minutes. The sheets are cooked when they rise to the surface. Remove them and place them on aluminum foil to prevent sticking. 2. Layering the ingredients: In a heat-resistant dish (preferably clay or glass), add a layer of lasagna sheets, followed by a layer of chicken and mushroom filling, then a layer of Bechamel sauce. Continue alternating these layers until you finish the ingredients, making sure that the last layer is lasagna sheets. 3. Finalizing the dish: Spread the remaining Bechamel sauce over the last layer of sheets and sprinkle the grated cheese on top for a golden and delicious crust. 4. Baking: Preheat the oven to 200 degrees Celsius. Place the dish in the oven and bake for 15-20 minutes, or until the surface becomes golden and crispy. Serving: Lasagna is served immediately, hot, cut into generous portions. You can add a fresh salad on the side or a side of crusty bread to complete the meal. It is a dish that perfectly combines flavors and textures, and each bite will bring a smile to the faces of your loved ones. Practical tips: - Ingredients: If you want to add extra flavor, you can incorporate herbs like oregano or basil into the chicken filling. Also, using fresh mushrooms will bring a more intense taste. - Variations: You can replace the chicken breast with beef or pork, or you can make a vegetarian version by using grilled vegetables or cottage cheese instead of meat. - Storage: Lasagna keeps well in the fridge for 3-4 days and can be reheated in the oven to restore its crispy texture. Calories and nutritional benefits: This lasagna is a good source of protein due to the chicken breast, and the mushrooms provide fiber and vitamins. Each serving has approximately 400 calories, but this number can vary depending on the amount of cheese and oil used. It is a balanced meal, ideal to be enjoyed on weekend nights with loved ones. Frequently asked questions: 1. Can I use whole wheat lasagna sheets? Absolutely! Whole wheat sheets are a healthier option and offer a unique taste. 2. How can I make the Bechamel sauce creamier? Make sure to mix the flour well with the butter before adding the milk and cook it over low heat to prevent burning. 3. Is lasagna good for freezing? Yes, you can freeze lasagna after it has been assembled, but do not bake it beforehand. You can bake it directly from the freezer, but it will require more cooking time. I invite you to try this recipe for lasagna with chicken breast and mushrooms and enjoy its delicious flavors! Whether you prepare it for yourself or for your loved ones, every meal will become a special occasion. Enjoy your meal!

Lasagna with chicken breast and mushrooms

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