Lunch or dinner, including a romantic one with an Italian accent, can be easily organized by preparing, for example, lasagne. The dish turns out to be so self-sufficient that it does not require any additions, if only a bouquet of juicy greens.
Of course, its classic version with Bolognese sauce (thick meat stew), due to its long languor, requires a lot time to cook, but there are less costly versions of lasagna, like in this recipe - stuffed with chicken fillet and mushrooms. The use of ready-made factory sheets, especially those that do not require pre-cooking, greatly simplifies the process and shortens the cooking time.
This lasagna tastes good both hot and cold. Very cold can be slightly warmed up in the microwave. But still, it will be even tastier with homemade sheets. Therefore, if time permits, it is better to cook them yourself, moreover, it does not require much effort.
Ingredients:
For filling:
Chicken breast (fillet) - 500 g
Onions - 100 g
Garlic - 6 arrows
Canned tomatoes - 6 pcs.
Pepper mixture - 1 tsp l.
Dried basil - 0.25 tsp l.
Marjoram - 0.25 tsp l.
Dried mint - 0.25 tsp l.
Rosemary - 0.25 tsp l.
Olive oil - 1 tbsp. l.
For the sauce:
Milk - 700 ml
Butter - 60 g
Wheat flour - 4 tbsp. l.
Salt - 0.25 tsp l.
Ground nutmeg - 0.33 tsp l.
Mushrooms - 400 g
Onions - 100 g
Olive oil - 1 tbsp. l.
Additionally:
Lasagne (sheets) - 250 g
Hard cheese - 200 g
Tomato - 2 pcs.
Preparation:
Step 1: Prepare the ingredients necessary for preparing the meat filling. If the weight of the chicken breast exceeds that specified in the recipe, then it's okay (optimally 500-700 g).
Step 2: Cut the onions into small cubes. Chop the garlic arrows into rings. Their aroma is very delicate, unobtrusive, but, as a last resort, you can replace them with cloves (3 pcs.) Or a feather (large 2-3 pcs.).
Step 3: Cut the fillet into small cubes. Remove the skin from canned tomatoes and mash.
Step 4: In a frying pan preheated with olive oil (any vegetable), fry the onion until transparent and light brown. Add garlic arrows, stir.
Step 5: Add chicken fillet to the onion fry and fry slightly, then bring it to readiness.
Step 6: Pour in canned tomato puree, season with spices and herbs: dried herbs (marjoram, mint, basil, rosemary) and ground pepper mixture. Stir well and continue cooking until the liquid is almost completely evaporated.
Step 7: Prepare a grocery set for the white mushroom sauce. The recipe uses wild mushrooms from home frozen, pre-boiled, but you can use, for example, champignons. It is more convenient to cook the sauce in the microwave: minimum time, not hot and nothing will burn.
Step 8: In a container with a volume of at least 1 liter, designed for cooking in a microwave oven, at maximum power (my 800 W), melt butter in about 30 seconds. Add sifted wheat flour to the melted butter and mix thoroughly. Meanwhile, heat the milk in another container for 2 minutes.
Step 9: Add ground nutmeg, salt to the oil mixture, pour in milk and mix thoroughly again so that no lumps remain. Cook the sauce in 6-7 stages for 1 minute at maximum power, stirring every minute with a whisk. After cooling, it will become a little thicker. You can cover the sauce with cling film so that a film does not form on its surface when it cools.
Step 10: Cut the onion into small cubes.
Step 11: Do the same with mushrooms. After defrosting, freshly frozen mushrooms retain moisture, so you need to gently squeeze them out. If you use champignons, then cut them into thin slices.
Step 12: In a preheated pan with olive oil (vegetable), fry the onion until transparent and light blush, then add the mushrooms. Fry them until fully cooked.
Step 13: Mix the resulting mushroom fry with 6 tbsp. l. white sauce. There is no need to cool the filling and sauces to assemble the lasagna.
Step 14: It remains to collect the lasagna blank. For its preparation, the recipe uses sheets that do not require pre-boiling, but it is important not to miss this moment. The manufacturer usually indicates this information on the packaging.
Step 15: Grate hard cheese (Russian, Swiss, Dutch) on a coarse grater. Semi-solid varieties can also be used.
Step 16: Distribute 3 tbsp along the bottom of the form. l. the remaining loose white sauce. Place lasagna sheets on top. If they turned out to be a little larger than the shape and do not require preliminary cooking, then hold them in boiling water until they are flexible, then they will easily take the desired shape.
Step 17: Apply 2 tbsp on the sheets. l. white sauce, spread ¼ part of the chicken filling on top, then add ¼ mushroom sauce, sprinkle with grated cheese (2 pinches) and distribute again 2 tbsp. l. white sauce. Cover with sheets and repeat with the remaining 3 pieces of sauce and filling.
Step 18: The top layer should be plates. Put the tomatoes cut into rings (thickness 3 mm) on top of them.
Step 19: Spread the rest of the grated cheese on top. It is better if the shape is higher than the lasagne. In this form (see. pictured) sauce may leak out. But if there is no other form, put it on a baking sheet and pour a layer of salt around so that the leaked sauce does not burn.
Step 20: Bake the lasagne in a preheated oven to 180 degrees for 40 minutes. Please be guided by your oven and golden brown cheese crust.
Step 21: Lasagna with chicken and mushrooms is ready. Cool it slightly before slicing.
You can serve juicy greens (arugula, lettuce, sorrel, cumin, basil) and sliced fresh vegetables (cucumbers, tomatoes, peppers) with the dish.
Cook for fun and for fun! Bon Appetit!
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