Rated 5 out of 5 based on 1 votes
- 500 g (8 sheets) fresh lasagne sheets
- 2 x cooked chicken breasts, shredded (approx. 400g)
- 500 g mushrooms (sliced )
- 200 ml cream or sour cream
- 500 g grated cheese of your choice
- 1 L milk ( for béchamel sauce)
- 120 g butter ( for béchamel sauce)
- 3 Tbls plain flour ( for béchamel sauce)
- 1 pinch nutmeg ( for béchamel sauce)
- 2 -3 Tbls olive oil (for frying)
Heat oil in a large frying pan. Brown mushrooms, then add chicken, sour cream, salt and pepper.
Mix all ingredients and simmer for a few minutes. Set aside.
Pour the flour into a cup. Add 150 – 200 ml of cold milk and whisk until smooth.
Pour the rest of the milk into a saucepan and heat. Gradually add the milk and flour mixture, stir well. Add salt, pepper, nutmeg, butter (if desired) and stir until the sauce boils and thickens. Don’t wait until it is too thick. It should be a buttermilk consistency.
Prepare a baking dish. Cut lasagna sheets into an appropriate size. Line the base of an oven-proof dish with lasagne sheets. Pour 1/3 of the chicken mixture on top of lasagne sheets. Then pour 1/4 of the béchamel sauce. Sprinkle grated cheese on top. Continue to layer lasagne sheets, chicken with mushrooms, Béchamel sauce, and cheese. Finish with a layer of lasagne sheets, drizzle with remaining Béchamel sauce and sprinkle cheese over the top.
Cover with foil and bake in a pre-heated 180°C oven for about 25 minutes. Remove foil and bake for a further 20 minutes or until cooked through.
Top with tomato salsa. Tomato salsa: cube 2 tomatoes, add pinch of salt, pinch of sugar ,1 crushed garlic glove, 1 teaspoon of olive oil, ¼ tsp of lemon juice, chopped dill or parsley. Mix well.
Leave a Review
Lasagne is always yummy.Thank you for your delicious recipe.We will love it.
Thank you, Anna!
Ive never made it this way thank you for sharing