You will need
    • 12 sheets (or 250 grams) of lasagna sheets;
  • big chicken breast or chicken fillet;
  • 500 grams of champignons;
  • bow;
  • tomatoes
  • 300 grams;
  • hard cheese
  • 500 grams;
  • heavy cream or sour cream
  • 200 ml;
  • salt and pepper;
  • milk
  • 1 liter;
  • butter
  • 120 grams;
  • flour
  • 3 tablespoons;
  • 1 egg;
  • pinch of nutmeg.
To speed up the preparation of lasagna, pre-boil the breast. Remove the meat from the bone and disassemble into fibers, or cut into pieces. At the same time you should not chop the meat too small, it should be felt.
Slice the mushrooms and onions, fry them in vegetable (preferably olive) oil. Add chicken and fry together for another two or three minutes to make the taste more saturated. Pour sour cream or cream into the pan, salt, pepper, mix and keep on low heat until thick.
Prepare the bechamel sauce. To do this, melt butter in a saucepan with a thick bottom and gradually add flour to it, fry until golden brown.Continuing to stir, pour the milk into the butter, add a pinch of nutmeg, salt, pepper. Boil the sauce until thick, it should resemble sour cream in consistency. You can optionally add a raw egg to it after removing it from the heat.
Cover the dish with a layer of lasagna sheets. Put the remaining roast and sauce, sheets again. Top with tomatoes, sliced ​​or minced, season the dish with greens. Place in an oven heated to 180 ° C for 20 minutes.
Grate cheese and sprinkle with a hot dish. Then put the lasagna in the oven again for another 20 minutes. Cheese can be added immediately, in which case you will get a more crispy and ruddy crust on the lasagna.
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Tip 2: How to cook eggplant lasagna

Italian cuisine gave the world a variety of dishes that are characterized by satiety and an unusual combination of ingredients. Try to please your loved ones with one of the culinary masterpieces of Italy - lasagna with eggplants.
eggplant lasagna
You will need
  • - 400 g zucchini
  • - 100 g of champignons
  • - 400 g of eggplants
  • - olive oil
  • - 250 g onions
  • - salt
  • - ground black pepper
  • - 150 grams of parmesan
  • - 200 g plates for lasagna
  • - 500 g tomatoes
  • - chopped basil
  • - 250 grams of sauce (ideally it is used here sauce "bashamel")
Peel tomatoes and carefully mash with a fork. Parmesan grate on a coarse grater. Zucchini, eggplants and champignons thoroughly rinse and cut into small cubes.
Fry all ingredients in a pan for 6 minutes. Do not forget to add olive oil before frying. Salt and pepper the mixture to taste.
As soon as the vegetables are cooked, add grated parmesan to the contents of the pan. Constantly stirring the mixture, wait until the cheese is completely melted.
Put pureed tomatoes in a small saucepan and heat over high heat, adding a little basil. Preheat the oven.
Put all the prepared ingredients in layers for baking in the following order: lasagne sheet, vegetable mixture, tomato sauce, bashamel sauce, lasagne sheet. Repeat the layers, on the top sheet of lasagna, put a plate of cheese or smear sauce. Bake the dish should be for 40-45 minutes in the oven.
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Sauce "bashamel" can be prepared independently on the basis of flour, butter, cream and milk.

Tip 3: How to cook lasagna from what is on hand

Sometimes your expensive loves lasagna, but you are too lazy to go to the store for the missing products. You can cook lasagna from what is on hand. The main thing is not to be afraid to experiment. Loved ones will appreciate your creativity.
How to cook lasagna
You will need
  • Sheet dough:
  • Flour
  • Salt
  • Water
  • Filling:
  • Cutlets
  • Bulb onions
  • Ketchup
  • Vegetable oil
  • Cheese
  • Sauce:
  • Sauce bolognese bag
  • Milk
A set of products for lasagna
3/4 cup flour half a glass of water and a pinch of salt. Knead thick dough so as not to stick to hands. Roll out thin layers, cut into the shape of the dish. Boil the resulting sheets for 3-4 minutes in salted water and put on a towel or a small grid for drying.
Put in a baking sheet a sheet of dough, grease with sauce, sprinkle with cheese, lay out a piece of mince. Repeat the process by the number of sheets -1. We cover the last sheet with minced meat, grease with sauce and sprinkle with the remains of cheese. We put in the oven for 30 minutes at a temperature of 180-190 ° C.
Cut while hot. Bon Appetit.
If there is little cheese, then sprinkle only on top.
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Helpful advice
To prevent the cheese from burning on top, cover with foil in the first 20 minutes when baking.

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