There are dozens of variations of everyone's favorite Italian lasagna dish, each of which deserves a separate article. Anyway, we decided to devote this lasagna from chicken with mushrooms: simply, nourishing, and most importantly - available.
Recipe for lasagna with chicken and rosemary
Ingredients:
For lasagna:
- chicken fillet - 750 g;
- champignons - 240 g;
- sweet onions - 60 g;
- garlic - 8 denticles;
- fresh rosemary - 1 tbsp. a spoon;
- fresh spinach - 350 g;
- olive oil - 30 ml;
- grated parmesan - 90 g;
- mozzarella - 120 g;
- cottage cheese - 340 g;
- 1 lemon peel;
- sheets of paste.
For sauce:
- butter - 65 g;
- flour - 40 g;
- rosemary fresh - 1 tbsp. a spoon;
- milk - 750 ml;
- pinch of nutmeg.
Preparation
We put the oven warm up to 200 ° C. Kourou cut into strips, season and fry in olive oil. We put the prepared poultry on a plate, and in the same bowl, fry the onion for 5 minutes. After the time has passed, add the minced garlic, wait another minute, then put rosemary and mushrooms. When the moisture from the mushrooms evaporates, add spinach to the pan, waiting until the leaves fade and mix everything with the chicken.
We take care of the sauce. On the melted butter, fry the flour for 5 minutes, fill it with milk, add rosemary and bring to a boil, stirring constantly. When the sauce thickens, we mix in it grated cheese and season it to taste.
At the bottom of the mold, pour 120 ml of cream sauce, spread the sheets of paste, cover them with cottage cheese, distribute the stuffing from chicken and mushrooms, water another 120 ml of sauce and sprinkle with a handful of grated parmesan and mozzarella. Add the lemon zest and repeat the layers until we fill the form. The last layer should go cheese, after which chicken lasagna with mushrooms can be put in the oven for 40 minutes.
Chicken minced lasagna
Ingredients:
For lasagna:
- chicken mince - 310 g;
- fresh champignons - 260 g;
- white onion - 70 g;
- carrots - 70 g;
- white dry wine - 260 ml;
- tomatoes in its own juice - 400 g;
- sheets for lasagna;
- mix of grated cheeses.
For sauce:
- butter - 55 g;
- flour - 32 g;
- milk - 530 ml;
- leaf of the laurel.
Preparation
We start the preparation from the filling. Warm up the butter and let it pass onions with carrots and mushrooms. When the vegetables become soft, we put garlic to them, and when he lets the fragrance add ground chicken. When the forcemeat grabs, pour it with wine, wait until the liquid is evaporated almost completely, and then add the tomatoes. After 8-10 minutes of stewing on low heat, the contents of the pan should turn into a thick tomato sauce.
Take the second sauce - creamy. Melt the butter and pass the flour on it. We make a flour lump of milk, put a laurel leaf, spices to taste and cook until the béchamel thickens. Remove the bay leaves and lightly cool the sauce.
We proceed to molding our lasagna with chicken mince, it's simple to do this: alternate layers of two sauces with pasta sheets, and in the end sprinkle the dish with a generous handful of grated cheese. 45 minutes at 200 ° C (the first half hour under the foil) and you can try Italian classics.
Mushroom Lasagna Soup - recipe
Ingredients:
- chicken fillet - 1,5 kg;
- white onion - 135 g;
- Dried tomatoes - 70 g;
- champignons - 450 g;
- garlic cloves - 4 pcs .;
- mix of Italian herbs - 5 g;
- the laurel leaf;
- tomatoes in its own juice - 900 g;
- chicken broth - 3 l;
- tomato paste - 80 g;
- paste "nest" - 160 g;
- fresh basil;
- fresh mozzarella.
Preparation
Chicken breast whole fry in a deep saucepan until golden. Next we put onions, garlic, mushrooms and tomatoes. Do not forget about spices and herbs. After 7 minutes, pour the contents of the pan with tomatoes in their own juice, as well as the broth mixed with tomato paste. Cover the pan with a lid, select the minimum heat and simmer for at least 4 hours. We extract the chicken, crush it, return it back to the soup and put the nests there. When the pasta is cooked, pour soup on plates and serve with basil and cheese.