Lasagna with chicken breast and mushrooms - a recipe that combines flavor and comfort
Who doesn't love a warm serving of lasagna? This classic dish, rooted in the culinary traditions of many cultures, is a symbol of family meals, bringing together fresh ingredients and enticing flavors. In today's recipe, we will venture into a delicious combination of chicken breast and mushrooms that will transform an ordinary meal into a memorable culinary experience. Perfect for tasty lunches or savory dinners, this lasagna promises to please the whole family.
Preparation time: 20 minutes
Baking time: 40-45 minutes
Total time: 1 hour
Number of servings: 6-8
Essential ingredients for lasagna:
- 1 pack of lasagna sheets (about 250 g)
- 750 g chicken breast, diced
- 500 g canned mushrooms, drained and chopped
- 1 large onion, finely chopped
- 1 carrot, grated
- 1 bell pepper, diced
- 1 parsley root, chopped
- 1 head of garlic, crushed
- 400 g tomato paste
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bunch of dill, chopped
- 1 bunch of parsley, chopped
- 30 ml olive oil
For the Bechamel sauce:
- 100 g butter
- 100 g flour
- 750 ml hot milk
- Nutmeg, to taste
- Pepper, to taste
- Salt, to taste
Additionally:
- 50 g smoked cheese, grated
- 50 g mozzarella, grated
- Fresh basil leaves, for garnish
- Sweet and hot paprika, for an extra splash of color
Preparing the lasagna with chicken breast and mushrooms:
1. Preparing the chicken: Start by dicing the chicken breast into small cubes. Generously season it with salt, pepper, thyme, basil, and oregano. Mix the ingredients well and let the meat rest for about 10 minutes to allow the flavors to meld.
2. Sautéing the vegetables: In a large skillet, heat the olive oil. Add the onion, carrot, bell pepper, parsley root, and garlic. Sauté the vegetables over medium heat, adding a tablespoon of water to help them soften. Once the vegetables are tender and the flavors have combined, add the diced chicken and mix well.
3. Adding the mushrooms: After a few minutes, when the chicken is nearly cooked, add the chopped mushrooms. Stir and let everything cook together for a few minutes until the mushrooms release their flavors.
4. Preparing the red sauce: Once the ingredients are well incorporated, add the tomato paste. Let the sauce simmer on low heat for 10 minutes, stirring occasionally. Adjust the taste with salt and spices, and at the end, add the chopped dill and parsley.
5. Preparing the Bechamel sauce: In another pot, melt the butter over low heat. Once melted, add the flour and mix well. Gradually dilute the mixture with hot milk, stirring continuously to avoid lumps. Add salt, pepper, and a pinch of nutmeg. Cook the sauce over low heat, stirring, until it becomes creamy and smooth.
6. Assembling the lasagna: Preheat the oven to 190 degrees Celsius. In a baking dish, start with a layer of red sauce, followed by a layer of Bechamel sauce, then place a layer of lasagna sheets. Continue with red sauce, lasagna sheets, white sauce, and repeat this process until all ingredients are used. Make sure the last layer is Bechamel sauce, which you can generously cover with grated smoked cheese and mozzarella. Sprinkle torn basil leaves and a dash of paprika for extra flavor and color.
7. Baking the lasagna: Place the dish in the preheated oven and let it bake for 40-45 minutes, or until the lasagna sheets are well cooked and the top sauce has taken on a delicious golden color. Check with a fork if it is cooked; if it goes in easily, then it's done!
8. Serving: The lasagna with chicken breast and mushrooms is served hot, alongside pickles, a fresh salad, or, why not, a splash of ketchup, as my boys like it. This combination of flavors will turn every meal into a feast.
Helpful tips:
- You can replace the chicken breast with ground beef or a mix of meats for a richer option.
- Canned mushrooms can be replaced with fresh mushrooms for an even more intense flavor.
- For a more flavorful Bechamel sauce, add a pinch of mustard or a teaspoon of grated Parmesan cheese.
Frequently asked questions:
- Can I use no-boil lasagna sheets? Yes, make sure the sauces are sufficient to cook them well during baking.
- How can I store lasagna? You can keep it in the fridge for 3-4 days or freeze it to enjoy later.
This recipe for lasagna with chicken breast and mushrooms is not only simple but also a true celebration of flavors. The nutritional benefits of the ingredients used ensure a balanced meal, rich in protein and fiber, and its flavor will turn every meal into a special moment. So, I invite you to enjoy every step of making this delicacy and share the experience with your loved ones. Bon appétit!
Who doesn't love a warm serving of lasagna? This classic dish, rooted in the culinary traditions of many cultures, is a symbol of family meals, bringing together fresh ingredients and enticing flavors. In today's recipe, we will venture into a delicious combination of chicken breast and mushrooms that will transform an ordinary meal into a memorable culinary experience. Perfect for tasty lunches or savory dinners, this lasagna promises to please the whole family.
Preparation time: 20 minutes
Baking time: 40-45 minutes
Total time: 1 hour
Number of servings: 6-8
Essential ingredients for lasagna:
- 1 pack of lasagna sheets (about 250 g)
- 750 g chicken breast, diced
- 500 g canned mushrooms, drained and chopped
- 1 large onion, finely chopped
- 1 carrot, grated
- 1 bell pepper, diced
- 1 parsley root, chopped
- 1 head of garlic, crushed
- 400 g tomato paste
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bunch of dill, chopped
- 1 bunch of parsley, chopped
- 30 ml olive oil
For the Bechamel sauce:
- 100 g butter
- 100 g flour
- 750 ml hot milk
- Nutmeg, to taste
- Pepper, to taste
- Salt, to taste
Additionally:
- 50 g smoked cheese, grated
- 50 g mozzarella, grated
- Fresh basil leaves, for garnish
- Sweet and hot paprika, for an extra splash of color
Preparing the lasagna with chicken breast and mushrooms:
1. Preparing the chicken: Start by dicing the chicken breast into small cubes. Generously season it with salt, pepper, thyme, basil, and oregano. Mix the ingredients well and let the meat rest for about 10 minutes to allow the flavors to meld.
2. Sautéing the vegetables: In a large skillet, heat the olive oil. Add the onion, carrot, bell pepper, parsley root, and garlic. Sauté the vegetables over medium heat, adding a tablespoon of water to help them soften. Once the vegetables are tender and the flavors have combined, add the diced chicken and mix well.
3. Adding the mushrooms: After a few minutes, when the chicken is nearly cooked, add the chopped mushrooms. Stir and let everything cook together for a few minutes until the mushrooms release their flavors.
4. Preparing the red sauce: Once the ingredients are well incorporated, add the tomato paste. Let the sauce simmer on low heat for 10 minutes, stirring occasionally. Adjust the taste with salt and spices, and at the end, add the chopped dill and parsley.
5. Preparing the Bechamel sauce: In another pot, melt the butter over low heat. Once melted, add the flour and mix well. Gradually dilute the mixture with hot milk, stirring continuously to avoid lumps. Add salt, pepper, and a pinch of nutmeg. Cook the sauce over low heat, stirring, until it becomes creamy and smooth.
6. Assembling the lasagna: Preheat the oven to 190 degrees Celsius. In a baking dish, start with a layer of red sauce, followed by a layer of Bechamel sauce, then place a layer of lasagna sheets. Continue with red sauce, lasagna sheets, white sauce, and repeat this process until all ingredients are used. Make sure the last layer is Bechamel sauce, which you can generously cover with grated smoked cheese and mozzarella. Sprinkle torn basil leaves and a dash of paprika for extra flavor and color.
7. Baking the lasagna: Place the dish in the preheated oven and let it bake for 40-45 minutes, or until the lasagna sheets are well cooked and the top sauce has taken on a delicious golden color. Check with a fork if it is cooked; if it goes in easily, then it's done!
8. Serving: The lasagna with chicken breast and mushrooms is served hot, alongside pickles, a fresh salad, or, why not, a splash of ketchup, as my boys like it. This combination of flavors will turn every meal into a feast.
Helpful tips:
- You can replace the chicken breast with ground beef or a mix of meats for a richer option.
- Canned mushrooms can be replaced with fresh mushrooms for an even more intense flavor.
- For a more flavorful Bechamel sauce, add a pinch of mustard or a teaspoon of grated Parmesan cheese.
Frequently asked questions:
- Can I use no-boil lasagna sheets? Yes, make sure the sauces are sufficient to cook them well during baking.
- How can I store lasagna? You can keep it in the fridge for 3-4 days or freeze it to enjoy later.
This recipe for lasagna with chicken breast and mushrooms is not only simple but also a true celebration of flavors. The nutritional benefits of the ingredients used ensure a balanced meal, rich in protein and fiber, and its flavor will turn every meal into a special moment. So, I invite you to enjoy every step of making this delicacy and share the experience with your loved ones. Bon appétit!
Ingredients
1 package lasagna sheets, 750 g chicken breast, 500 g canned mushrooms, 1 onion, 1 carrot, 1 bell pepper, 1 parsley root, 1 head of garlic, 400 g tomato paste, salt, pepper, thyme, basil, oregano, 1 bunch dill, 1 bunch parsley, 30 ml olive oil. For the Bechamel sauce: 100 g butter, 100 g flour, 750 ml milk, nutmeg, pepper, salt. Additionally: 50 g smoked cheese, 50 g mozzarella, basil leaves, sweet and hot paprika.