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Chicken and Mushroom Lasagna

Lasagna Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 60 minutes
Energy: 547 kcal / serving

Instructions

  • 1.   Heat a pan and sauté the mushrooms until all the water has evaporated. Season with salt and pepper if needed, then set aside.
  • 2.   Melt the butter in a saucepan. Add the flour, mix and cook for 2 minutes. Gradually pour in the cold milk while whisking with a hand whisk. Season with salt, pepper, add nutmeg and cook while stirring until the béchamel is thick. Add the mushrooms and mix.
  • 3.   Cut the chicken into small pieces. Heat the olive oil in a frying pan and sauté the chicken until golden brown, then add it to the mushroom béchamel.
  • 4.   Preheat the oven to 200 °C (392 °F).
  • 5.   Place a layer of lasagna noodles in the bottom of a buttered baking dish. Pour a layer of mushroom and chicken béchamel sauce over it. Follow with a layer of grated gruyère cheese. Repeat the process 3 times, ending with the gruyère cheese.
  • 6.   Bake for approximately 30 minutes and serve immediately.

Ingredients for servings

  • 12 leaf of lasagna sheet
  • 450 g of pan-fried mushrooms
  • 350 g of chicken breast
  • 1 liter of milk
  • 200 g of grated Gruyère cheese
  • 50 g of butter
  • 5 tablespoon of flour
  • 2 tablespoon of olive oil
  • 1 pinch of nutmeg (optional)
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    547 kcal
    27 %
  • Fat
    27,22 g
    39 %
  • of which saturated
    14,06 g
    70 %
  • Carbohydrates
    39,26 g
    15 %
  • of which sugar
    9,1 g
    10 %
  • Protein
    34,54 g
    69 %
  • Fibers
    1,44 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference