Fragrant, tasty and very satisfying homemade lasagna with chicken fillet and champignons. If you use ready-made lasagna sheets, then preparing this dish will not be difficult at all. It is important to read the instructions on the package of pasta sheets; some manufacturers indicate that the sheets must be boiled first. My package instructed to use the sheets dry and they cooked perfectly in the oven along with the filling. The recipe uses a small mold measuring 20 by 20 cm. If you use a larger mold, be sure to increase the amount of ingredients.
Chicken lasagna recipe with photos
If only one question is holding you back in preparing this dish - where to buy lasagne sheets - everything can be solved. Eventually they can be replaced. How? I will not repeat myself and talk about this again, everything is in this same article.
The other day I shared with you a recipe for royal lasagna al forno, for which I made Bolognese sauce based on minced beef. This time I decided to make it with chicken. Yes, the Accademia Italiana della Cucina would not approve of me. After all, the recommended meat for Bolognese is beef and pork. But you and I have the right to make our own adjustments. I think there are some Italians who prepare this sauce not only according to the classic recipe. However, if you like, you can call stewed chicken with tomatoes, onions and spices just a filling. And I can say that lasagna with chicken fillet is not inferior in taste to the same dish with beef.
What to take from chicken? Of course, in any case, it should be a fillet, that is, even if the chicken was originally purchased as a whole or in parts, then bones will not be needed here. Well, you can take the meat from the thigh, drumstick or, like me, from the breast. What to do with it next? The very first and, perhaps, the most logical thought is to grind it through a meat grinder. The result will be a gorgeous lasagna with minced chicken.
However, I really didn't want to take out a good (electric) meat grinder for 0.5 kg of meat. And my old mechanical one likes to chew food. Therefore, the process of processing two fillets from one breast can take half an hour. My blender broke again, which makes me sad every day.
As a result, I found another way for myself to prepare lasagna with chicken - fillet. cut it. Small, small! It is best to do this not on “live” or frozen meat, but when it has been sitting for a while after being removed from the freezer and has begun to thaw. In this intermediate state, cutting into small cubes is much more convenient. But you can use kitchen gadgets if you prefer.
Bechamel sauce was traditionally present in this dish. I love him! And I’m ready to eat it with a spoon just like that, without anything
So, today I have chicken lasagna, recipe with photo in front of you!
With spinach and celery
Lasagna with chicken, spinach and celery is very unusual. An extraordinary combination of products does the trick and the lasagna tastes great. Spinach gives the dish incredible tenderness, and celery creates a divine aroma.
Components:
- 10 lasagna sheets;
- 1 kg minced chicken;
- 1 onion;
- 1 carrot;
- 1 celery;
- 0.1 l dry red wine;
- a bunch of spinach;
- 0.2 kg butter;
- 100 g flour;
- 1 glass of milk;
- basil, spices.
Preparation:
- Saute chopped carrots, onions and celery. Add minced meat to the vegetables, season with spices, pour in wine and simmer for about an hour.
- Melt the butter, pour flour into it and pour in milk in a thin stream. When the mixture thickens, add chopped spinach and spices.
- Prepare the leaves as directed on the package. Place the lasagna, filling and sauce one by one.
- To complete the process, coat the lasagna thickly with sauce and bake for half an hour at 180ºC.
Cooking lasagna with chicken.
Ingredients
STAGE 1
Wash the chicken breast, dry it and cut it into small pieces.
STAGE 2
Peel the onion, wash it and cut it into cubes. Fry the onion in vegetable oil until soft.
STAGE 3
Peel, wash and grate the carrots on a coarse grater. Add the carrots to the onions, mix and fry for 2-3 minutes.
STAGE 4
Now add the chicken breast, stir and fry for 3-5 minutes until the meat turns white. Salt and pepper to taste.
STAGE 5
Pour milk over the meat and vegetables, bring to a boil and simmer for 5-7 minutes. If necessary, add salt.
STAGE 6
Place the lasagna sheets in a baking dish (I have a 20 x 20 cm pan and a height of 5 cm). Be sure to carefully read the instructions on the package; some companies suggest boiling lasagna sheets.
STAGE 7
Place half of the meat sauce on the lasagne sheets.
STAGE 8
Sprinkle with 1/3 of the grated cheese.
STAGE 9
Place a second layer of lasagne sheets.
STAGE 10
Then the remaining meat sauce.
STAGE 11
Now sprinkle with half the remaining cheese.
STAGE 12
Ingredients:
- Chicken breast - 500 grams (you can use minced fillet)
- Lasagna sheets - 9-12 pieces
- Vegetable oil - 2 tbsp. spoons
- Onion – 1 piece
- Garlic – 2 cloves
- Tomato paste – 50 grams
- Sugar - 3 teaspoons
- Salt, pepper, Italian herbs - To taste
- Butter – 60 grams
- Flour – 40 grams
- Milk – 560 Milliliters
- Hard cheese - 100-20 grams
- Tomatoes - 5-6 pieces
- Carrots – 1 piece
Number of servings: 12
Lasagna with chicken
Bechamel sauce
- Milk – 1000 ml
- Butter – 100 g
- Flour – 3 tbsp. l.
- Ground nutmeg - 1 chip.
Lasagna
- Lasagne sheets – 12 pcs.
- Small chicken breast – 2 pcs.
- Medium onion – 1 pc.
- Cream 33% – 200 g
- Salt
- Ground black pepper
Hello friends! I’ll reveal a terrible secret, just shh! To be honest, I’m already… sick from sweets :) Although I adore it and a little bit anyway, as my favorite cartoon Masyanya said, “I consume it”! But for some reason, lately I have been craving more and more fresh, aromatic vegetables, bright juicy berries, fruits, well, all that. Probably, vitamin deficiency and the thirst for spring are taking its toll. Therefore, today - a savory recipe, but, however, not a vegetable one, not at all complicated, but very tasty and satisfying - chicken lasagna ! Recently, our “Italian family” has especially fallen in love with her, and for good reason. Try it and see for yourself!
I cook in a 20x25 cm pan. Quite a lot comes out, and the dish is very nutritious - it makes a good dinner, and there is still the same amount left over for lunch :) Convenient! Or you can feed a large group at once. The size of the mold may be different, but if it is much smaller or larger, adjust the amount of ingredients. A calculator will help you find your way - in the column on the right (if you are viewing from a computer) or at the very bottom of the page (if you are visiting from a smartphone/tablet).
And further. I use lasagne sheets that do not need to be boiled first, which is why this item is not included in the recipe. If you have others, be sure to boil them before assembling the lasagna. As for the number of leaves, this form takes 12 pieces, and you get 4 layers. Well, that's it, let's go to the kitchen!
Step-by-step recipe for homemade lasagna in the oven
Our two sauces are ready. All that remains is to put all our preparations into one whole.
Take a baking dish with high sides. The first thing to do is to grease the entire pan with olive oil, especially the sides. And here again, we won’t skimp and save money :). Using a brush, coat everything thoroughly with oil, every corner.
The first layer will be Bechamel. Spread the sauce over the bottom of the pan with a spoon.
Place sheets of pasta on it. You can make them yourself, at home from dough, but this is a topic for another article. Or you can buy it in a store, since the choice is huge.
If you are using ready-made paste, carefully read the instructions on the package. Sometimes there is provision for preliminary cooking of the layers in boiling salted water or soaking.
If the shape of the sheets does not quite fit the size of your container, then you can carefully break them and fill the empty space with small pieces.
Let's go back to the layers. We put Bechamel on the pasta again.
And put the minced chicken sauce on top of it. Try to distribute everything neatly along the entire perimeter of your form. It is very important!
Apply a layer of white Bechamel sauce to the minced meat again. Here accuracy is not particularly important :)
And sprinkle the cheese in a small layer.
For Lasagne, Italians most often use types of cheese such as mozzarella, ricotta and parmesan. However, you can replace these varieties with any other hard cheese, since it is used to create a golden and crispy crust.
In the end, it is the cheese that holds the layers of this dish together.
Next, we repeat all the layers in the same sequence. Pasta-Béchamel-minced cheese.
By the way, to prevent the dish from falling apart when cutting and eating, the layers can be laid crosswise, starting from the second layer.
Classic recipes usually use 6 layers of lasagna, but there can be more or less. It all depends on the size of the dish and the number of guests for which the dish is intended.
The last layers are as follows: paste + pour a good, generous layer of Bechamel on top.
Now cover the pan with foil. This is necessary so that steam forms inside and our pasta layers are cooked. After all, we laid them dry, without pre-treatment.
Place the pan in the oven at 165 - 170 degrees, for about 40 minutes.
When the time is up, take out the lasagna, cover it with a generous layer of cheese and put it back in the oven at 180 degrees for 5-7 minutes to form a beautiful and golden-brown cheese crust.
That's all, our super lunch or dinner is ready. Serve on plates and enjoy!
Let's prepare bechamel sauce!
Take 100 g of butter and put it in a saucepan.
Let's melt it. Without removing from the heat (I removed it to make it easier to photograph), add 3 tbsp. flour.
While stirring, pour in 1 liter of milk in a thin stream.
Beat 1 egg.
Pour it into the milk-flour mixture.
Mix. Add a pinch of ground nutmeg.
And in the same way, stirring constantly, cook the sauce until it thickens (but by definition the sauce will not be very thick, don’t expect it!). Remove from heat. Pour into another container, cover with VKontakte film to avoid the appearance of a crust on the surface. Set aside.
