Chicken lasagna, a selection of unique recipes

Lasagna is considered a dish of Italian national cuisine, but today it is known throughout the world. This dish is surprising in that it amazes even the most fastidious gourmets with its taste, and it is quite simple and quick to prepare. Lasagna with mushrooms and chicken has already become truly traditional, the best recipes for which you will find in our article.

To ensure that your lasagna makes a lasting impression on your family and guests, check out the simple secrets of its preparation:

• Traditionally, lasagna is made using thin sheets of wheat dough, which can be purchased at any grocery supermarket. It is better to choose the highest grade lasagna preparations.
• If you are using ready-made lasagna sheets, read the package instructions carefully as some sheets may need to be cooked a little before cooking.
• Instead of blanks, you can use pancakes as a base. Just when preparing them, keep in mind that they should not be sweet.
• You can also make lasagna using regular pita bread as a basis.
• Real lasagna is prepared with Bechamel sauce, which is easy to make at home.
• If you add chopped herbs to lasagna with chicken and mushrooms, this will give it a delicious taste.

Well, it's time to go to the kitchen and create your own culinary masterpiece, and our detailed recipes will help you with this.

Lasagna with cheese: cooking basics

Modern lasagna is made from several layers of dough. Each of them is filled with a filling, for which mushrooms, minced meat or vegetables are used. Each of the layers is poured with bechamel sauce, and the treat is sprinkled with grated cheese on top.

Most often, Italians use cheeses such as Parmesan, mozzarella and ricotta to prepare the dish. The classic combination of mozzarella and Parmesan makes lasagna juicy and tender, while the use of these two types of cheese gives the dish a special aroma and spiciness. However, experts do not recommend limiting yourself to strict limits. Parmesan is only required to create the classic lasagna bolognese. But sometimes it is replaced with another hard cheese, which is necessary to form a crispy golden crust. Any type of this product is suitable for lasagna; soft (creamy) cheeses go especially well with aged hard cheeses, which have a sharp taste and sharp aroma. For example, mozzarella can also be replaced with other types of cheese (soft), for example, feta cheese or suluguni.

Lasagna dough with cheese is made from durum wheat flour used to create pasta. The dough layers are sold as dry sheets. The dish is baked in the oven at t = 220 °C for half an hour.

Lasagna with mushrooms and chicken (dietary) - step-by-step recipe



In our country, you can more often taste lasagna in a restaurant than at a party or at home. This incredibly tasty and satisfying dish is not at all easy to prepare, but when prepared according to all the rules, it will captivate you from the first bite.

The history of lasagna began back in the 14th century in Italy. A manuscript was found with a recipe for Lazanum (as translated from ancient Roman). The Romans prepared their lasagna like this: sheets of dough were layered with spices and cheese in a special cast iron pan, which was then placed in the oven.

The filling was changed based on what was in the house.

Modern options allow for a variety of layers - meat, vegetable, mushroom.

The only things that remain unchanged are thin sheets of dough, a lot of grated cheese and the legendary white bechamel sauce, which makes lasagna exactly what it is, and not some kind of layer cake.

The dough for classic lasagna is rolled out very thin, literally until transparent, and then dried. Before cooking, the dough sheets are boiled.

If you are cooking at home and have little time, it is better to buy ready-made dough sheets. And for a dietary (who is on a diet) or vegetarian recipe, you can replace meat with vegetables, but cheese and bechamel cannot be avoided. By following our step-by-step recipes with photos, you can prepare wonderful lasagna.

Classic recipe: lasagna with cheese and minced meat

The calorie content of this dish is 965 kcal. The nutritional value of the product is:

• proteins – 50 g;
• fats – 72.6 g;
• carbohydrates – 23.9 g.

To prepare lasagna with minced meat and cheese in the oven you will need:

• 600 g minced meat;
• 600 g Bolognese sauce;
• 60 g butter (butter);
• 2.5 tbsp. l. flour (wheat);
• 2 tbsp. l olive oil;
• 750 ml milk;
• 10 sheets of lasagna (ready-dry);
• 500 g cheese (hard).

Homemade lasagne with chicken and Bechamel sauce

There is absolutely no need to worry about the fact that this is difficult and time consuming. I will try to explain everything simply, clearly and clearly. Therefore, it will not be difficult for you to prepare such a delicious lasagna at home.

It just takes a little time and desire.

Ingredients:

• Lasagne sheets - 500 gr.
• Minced chicken - 500 gr.
• Milk - 1 l.
• Butter - 50 gr.
• Wheat flour - 50 gr.
• Onions - 4 small (or 1 large)
• Carrots - 3 pcs.
• Tomato paste - 300 gr. (I have it with basil)
• Cheese - 200 gr.
• Olive oil 2 tbsp. l
• Salt and pepper - to taste
• water

First of all, prepare the Bechamel sauce. To do this, melt the butter until completely dissolved, add flour and fry a little.

Pour milk into the fried mixture. It doesn’t have to be warmed up in advance; you can pour it cold, which is what we’ll do.

And we begin to mix with a whisk so that it does not burn.

Now you need to wait until the Bechamel thickens. Constant stirring is very important! As soon as you step away or stop stirring, the milk will immediately begin to burn.

When our sauce has become thick, it is ready. We set it aside.

Cooking features

According to this recipe, lasagna with cheese and minced meat is prepared as follows:

1. In accordance with the recipe, put a little butter and two tablespoons of vegetable oil in a saucepan and melt it. Gradually add flour and stir, making sure that there are no lumps left.
2. After all the flour has been mixed in, add the milk. Reduce heat and simmer until the mixture acquires the consistency of low-fat sour cream.
3. Next, heat the olive oil in a frying pan. Add minced meat (preferably a mixture of pork and veal). The minced meat is fried until half cooked. Pour Bolognese sauce into it, salt and pepper to taste.
4. The oven is heated to 180 degrees. Grease the mold with a small amount of butter (butter). Pour a little sauce onto the bottom, just enough to cover the bottom. Lay out the layers (do not cook!). Place minced meat on the layers, and grated cheese on it. Béchamel sauce is placed on the cheese, and dry sheets of dough are placed on top of it. The procedure is repeated. The last layer is coated with bechamel sauce and sprinkled with cheese on top quite generously. Before baking, lasagna should sit for 7-10 minutes.

According to this recipe, lasagna with cheese is baked in the oven for half an hour. Tip: be sure to coat the edges of the sheets well, otherwise the dish will turn out a little dry.

Recipe with chicken and cheese

The dish is a multi-layer casserole topped with a spicy cheese sauce. To prepare the filling, chicken fillet, carrots, celery and cheese are used.

Lasagna with chicken and cheese takes about 40 minutes to prepare. Ingredients for 4 servings:

The calorie content of the dish is 133 kcal. Nutritional value is:

A photo of lasagna with cheese and chicken fillet is presented below.

With added mushrooms

Lasagna with chicken and mushrooms is even tastier and more aromatic than the classic one, but this dish is not advisable to serve to children, since mushrooms are difficult for their fragile digestive system. But your adult guests will appreciate this lasagna, and a friendly lunch will go well.

Components:

• 12 lasagna sheets;
• 1 boiled brisket;
• 0.3 kg champignons;
• 0.25 l cream;
• 0.25 kg Mozzarella;
• 0.25 kg Parmesan;
• 1 liter of milk;
• 0.1 kg butter;
• 50 g flour;
• 1 egg;
• spices.

Preparation:

1. Cut the mushrooms into slices.
2. The brisket should be cut into strips, then fried together with champignons in vegetable oil and stewed in cream.
3. Melt the butter and mix with flour. Pour milk into this mixture and stir it continuously. Season the resulting mixture with nutmeg and cook until it thickens. Finally, carefully stir the egg into the sauce.
4. Prepare lasagna leaves according to the instructions on the package.
5. The bottom of the baking sheet needs to be greased with sauce, then lay out the lasagna sheets, the filling, the sauce again and continue until the ingredients are gone.
6. The last layer should be greased with bechamel, rubbed with Mozzarella and Parmesan. Bake at 200ºC for half an hour.

Be careful about the way you prepare the lasagna sheets. Some require pre-cooking, others require soaking, and others can be placed directly on a baking sheet.

Cooking technology

The dish is prepared like this:

1. Boil the chicken fillet and cool. Chop celery and carrots finely.
2. Preheat the oven to 175 degrees. Melt butter in a saucepan over medium heat. Add cream cheese (low fat), garlic (chopped), milk and black pepper. Stir for 5 minutes until the cheese melts.
3. Add mozzarella (grated) and stir until it melts.
4. Then add hot sauce (1 tablespoon).
5. The chicken fillet is separated into fibers using two forks and placed in a bowl.
6. Add hot sauce (two tablespoons or more) and mix thoroughly.
7. Place all ingredients in layers on a small baking dish. Each layer consists of 2 sheets of lasagne, a third of chicken fillet, a small amount of celery and carrots and a third of cheese (grated). The layers are repeated twice more.
8. If desired, add more hot sauce (a little).
9. The lasagna is topped with cheese sauce and then baked for about half an hour at 175 degrees.

Next, the dish is removed from the oven and left to “rest” for several minutes.

Cooking lasagna with minced chicken

This dish takes one and a half hours to prepare. For 6 servings use:

The calorie content of the dish is 736 kcal. Nutritional value is:

Chicken lasagna with Bechamel sauce

This recipe features a simple version of chicken lasagna and shows you how to make Bechamel sauce. You will need:

• 9 sheets of dough;
• 300 g warm cheese;
• 400 ml milk;
• 50 g butter;
• 2 tomatoes;
• boneless chicken breast;
• 5 tbsp. l. frozen peppers;
• 3 tbsp. l tomato paste;
• 2 tbsp. l. flour.

To prepare the dish, cut the chicken fillet into pieces of approximately 1 cm each, fry them a little in a frying pan moistened with vegetable oil. Use another frying pan to fry vegetables, bring the bell pepper to a softened state, then add the diced tomatoes, leave it all to simmer for 10-15 minutes. When the vegetables are properly fried, place them in a frying pan with fried chicken pieces, season with tomato paste, salt, pepper, and seasonings to taste, then simmer for a few more minutes.

Now you can prepare Bechamel sauce, to do this, melt the butter in a saucepan, pouring in flour at the same time, stir the resulting mixture and carefully pour in the heated milk, after forming a homogeneous mass, add a little dried dill, boil a little more so that the sauce becomes as thick as possible.

Then place at least three sheets of lasagne in a pan greased with vegetable oil (you can place more, as long as it covers the bottom completely), place half of the fried chicken and vegetables on them, pour over the sauce, add grated cheese. Place three more sheets of dough on top, add the remaining chicken, sauce and grated cheese, cover the second layer with the remaining sheets of dough, sprinkle with the remaining cheese and add some of the remaining sauce. Lasagna is baked for 40 minutes in the oven at 180 degrees until golden brown.

Cooking features

They work like this:

1. First prepare the Bolognese sauce. The onion is peeled and chopped. The garlic is peeled and chopped. In a frying pan heated with vegetable oil, fry the garlic and onion for about 3 minutes. Add the minced meat and fry, stirring regularly and kneading with a fork for 10 minutes. Remove the skin from the tomatoes and grind them in a blender with Tabasco sauce, tomato paste, pepper and salt. The finished Bolognese sauce is added to the minced meat, covered with a lid and, stirring, cooked for about 15 minutes. Remove from heat, add herbs, stir and cover with a lid.
2. Then prepare the bechamel sauce. Milk is heated in the microwave. Melt a little butter (butter) in a saucepan. Add flour and cook with constant stirring. Gradually pour in the milk (you must stir constantly to prevent lumps from forming). Cook over low heat for approximately 5 minutes. The consistency of the sauce should resemble thick sour cream. One third of the resulting bechamel sauce is added to the bolognese.
3. Then pour water into a deep frying pan, add a little salt and vegetable oil. Bring to a boil. Boil the lasagna sheets for 1-2 minutes (it is better to boil two sheets at a time, otherwise they may stick together). Remove the sheets from the boiling water and immediately place them in a bowl of (cold) water.
4. Grease a baking tray with oil and place lasagna sheets on it. Next, lay out the Bolognese sauce, then sprinkle with cheese (grated). Add another layer of lasagna, cheese and bolognese sauce. Alternate layers in this manner until all the sauce and all the lasagna sheets are used. The last layer is laid out with sheets of bechamel sauce.
5. Lasagna with cheese is baked in an oven preheated to 200 °C for 40–50 minutes until a golden brown crust forms. Remove the finished dish from the oven and cool for about 15 minutes.

Another recipe (with chicken and mushrooms)

The calorie content of the dish is 765 kcal. Nutritional value is:

The following is a description of the recipe with a photo of lasagna with cheese, mushrooms and chicken fillet. Ingredients:

Lasagna with mushrooms, chicken and cheese with Bechamel sauce: traditional recipe

Let's start with the classic method of baking lasagna with the addition of mushrooms, chicken and cheese. Mozzarella and Parmesan cheeses mixed in equal proportions are considered the most suitable for this dish. But you can use any premium hard smoked cheese - it won’t ruin the taste of the lasagna. Bechamel sauce can be prepared ready-made or you can make it yourself.

Ingredients for lasagna:

• fresh champignon mushrooms - 600 g;
• hard smoked cheese - 600 g;
• heavy cream or homemade sour cream - 250 mg;
• chicken breast - 600 g;
• 12 blank sheets intended for lasagna;
• a mixture of peppers and salt.

Ingredients for Bechamel:

• butter - 150 g;
• full-fat (preferably homemade) milk - 0.5 l;
• premium flour - 50 g;
• nutmeg;
• rock salt and pepper mixture.

Preparation:

If desired, you can add a variety of vegetables to this lasagna: onions, carrots, peppers. It all depends on your taste preferences.

Description of cooking method

Prepare lasagna with cheese, chicken and mushrooms like this:

1. For the filling, finely chop onions, mushrooms and chicken.
2. The onion is fried in oil (vegetable), then the fillet is added and fried for 5 minutes. Add mushrooms, salt, pepper and fry for about 15 minutes.
3. To create bechamel sauce, melt butter, add flour, and lightly fry. Then pour in milk, salt, pepper and cook over medium heat with constant stirring until the consistency of thick cream or liquid sour cream.
4. Peel the tomatoes and grind them in a blender. The greens are chopped and mixed with tomatoes.
5. Lay lasagne sheets (in one layer) into a mold 5 cm high and 17x25 cm in size. You should carefully read the instructions on the package: some manufacturers suggest using dry lasagne sheets, others recommend boiling them.
6. Place 0.5 of all the mushrooms with the fillet on the sheets, then half of the finished sauce, after which the lasagne sheets are placed again, then the mushrooms (remaining) and fillet, then the sauce (remaining), lasagna sheets, tomatoes and herbs.
7. Place everything in the oven preheated to 180°C for about twenty minutes.
8. Grate the cheese on a grater (large) and sprinkle it over the lasagna. After this, the dish should be baked for another 20-25 minutes.

Cooking lasagna with chicken.

I would like to offer a simplified version of preparing lasagna, without the classic bechamel sauce. I know that many people have problems preparing it.

I hope you like the result.

Ingredients

• Lasagne sheets - 6 pcs.
• Chicken breast-500g.
• Milk-500ml.
• Cheese-300g.
• Bow - 1 pc.
• Carrots-1 pc (optional).
• Vegetable oil.
• Salt.
• Freshly ground pepper.

STAGE 1

Wash the chicken breast, dry it and cut it into small pieces.

STAGE 2

Peel the onion, wash it and cut it into cubes. Fry the onion in vegetable oil until soft.

STAGE 3

Peel, wash and grate the carrots on a coarse grater. Add the carrots to the onions, mix and fry for 2-3 minutes.

STAGE 4

Now add the chicken breast, stir and fry for 3-5 minutes until the meat turns white. Salt and pepper to taste.

STAGE 5

Pour milk over the meat and vegetables, bring to a boil and simmer for 5-7 minutes. If necessary, add salt.

STAGE 6

Place the lasagna sheets in a baking dish (I have a 20 x 20 cm pan and a height of 5 cm). Be sure to carefully read the instructions on the package; some companies suggest boiling lasagna sheets.

STAGE 7

Place half of the meat sauce on the lasagne sheets.

STAGE 8

Sprinkle with 1/3 of the grated cheese.

STAGE 9

Place a second layer of lasagne sheets.

STAGE 10

Then the remaining meat sauce.

STAGE 11

Now sprinkle with half the remaining cheese.

STAGE 12

Top with lasagna sheets and cheese. Cover the pan with baking foil and use a toothpick to make holes in the foil to allow steam to escape. Bake at 180 degrees for 30-35 minutes.

Remove the finished lasagna from the oven, let stand for 10-15 minutes, cut into portions and serve.

BON APPETIT!

There is no such thing as too much lasagna. I love it with any filling, although there is not much difference between it and identical pasta. But it looks impressive against the pasta and resembles a beautiful pie. I am completely comfortable preparing lasagna for a gathering of friends and relatives. It is very impressive and appetizing, it is easy to prepare in large quantities and it is satisfying (you only need to add light vegetable salads to it). And I like to please her loved ones on her day off. Moreover, I solved the problem of lasagna sheets for myself; I make them myself and store them in the freezer. And having the sheets, all that remains is to prepare the bechamel sauce and filling. Today I'm making chicken lasagna. For this lasagna, I like chicken minced into large pieces, not minced. From it I prepare a filling in the form of a vegetable stew in tomato sauce. And the large pieces of chicken contrast well with the bright tomato sauce. Depending on the season, my vegetable stew may change. In summer it contains a lot of different greens and sweet peppers. All that remains is to cook the bechamel sauce and prepare the cheese. I try to use mozzarella as cheese, but on normal days I also use ordinary hard cheese, as happened today. All that remains is to assemble the lasagna with chicken, bake and rejoice, admiring the result.

Time: 1.5 hours
Difficulty: Medium Ingredients: for 4 servings

• Standard lasagne sheets – 8 pcs.
• Chicken fillet – 300 grams
• Onions – 1 pc.
• Garlic – 2 cloves
• Chili pepper – 0.25 pcs (or 0.25 teaspoon dry)
• Sweet bell pepper – 0.5-1 pcs.
• Tomato Kuban sauce (or tomatoes in their own juice) – 200ml
• Pizza seasoning (oregano and chili) – 1 tbsp. spoon
• Cheese – 200 grams
• Vegetable oil – 2 tbsp. spoons
• Salt - to taste

For the Bechamel sauce:

• Butter -50 grams
• Milk – 0.5 liters
• Flour – 2 tbsp. spoons

Cheddar Lasagna Recipe

Calorie content per serving – 872 kcal. Nutritional value is:

Contains:

Basic recommendations

Kitchen appliances:

• oven;
• foil;
• cutting board;
• knife;
• containers for ingredients and their mixing;

• grater;
• pan;
• pot;
• whisk;
• baking dish;
• kitchen brush.

Ingredients:

For lasagna:

For the sauce:

• milk – 1 liter;
• butter – 120 g;

• flour – 100 g;
• nutmeg – 1 pc.

How to choose ingredients

For the recipe for lasagna with chicken and mushrooms with cheese in bechamel sauce, you need to take good ready-made tortillas, high-quality and fresh cheese. This also applies to other products. The flour used for the sauce must be first grade and without any impurities. Please check the product quality carefully.

Instructions

Prepare the dish like this:

1. Preheat the oven to 180 degrees. Heat half the olive oil in a large frying pan and fry the minced meat. Transfer from the frying pan to another bowl.
2. Add the remaining oil and fry the chopped celery and onion until soft. Return the meat to the pan and add the pasta, tomatoes, sugar and herbs. Bring to a boil, reduce heat and simmer, covered, for about 20 minutes.
3. Then melt the butter (butter) in a saucepan over low heat, add flour and fry for 1 minute. Remove from heat and gradually pour in milk. Place on the fire, bring to a boil and, remembering to stir, allow the mixture to thicken. Reduce heat and cook for 2 minutes.
4. Fireproof dishes are lubricated with oil. Spread a third of the meat sauce on it, place lasagne sheets on top (in one layer), then spread a third of the bechamel sauce. The layers are repeated twice.

Sprinkle the lasagna with grated cheese on top and bake in the oven for 25 minutes until golden brown.

Vegetable lasagna

To prepare 9 servings of the dish you will need:

The calorie content of the dish is 234 kcal. It contains 10.3 g of protein, 13 g of fat, and 19.3 g of carbohydrates.

How to cook?

They work like this:

1. Grease the baking tray with oil.
2. Chop all the vegetables and simmer for 7-10 minutes. Salt and pepper.
3. Melt the butter and add flour (it is better to use a strainer to avoid the formation of lumps).
4. Then, stirring constantly, add milk little by little. Bring to a boil. Place on low heat and cook until the mixture thickens.
5. If it is recommended to boil the sheets, they are placed in a deep container and filled with water (hot) for 10-15 minutes.
6. Place the sheets on a baking sheet, brush with sauce and lay out the vegetables. Repeat this process, at the end sprinkle grated cheese on top.
7. Bake at 180°C for about half an hour.

Tip: if you add two to three tablespoons of cream, the vegetables will become juicier and get a slightly different taste.

How to Cook Chicken Lasagna:

• Grind the chicken fillet not very finely with a blender at medium speed, as for chopped cutlets.
• Peel the onions and garlic and grind together with the chili pepper in a blender.
• Heat vegetable oil in a frying pan and fry the chicken and onion with garlic, stirring.
• After 5 minutes, add bell pepper chopped into small strips to the chicken.
• Immediately sprinkle with pizza seasoning. The dry seasoning consists of oregano and a small amount of chili pepper. It goes perfectly with the filling with tomato sauce.
• Stir and let the filling fry for another 5 minutes. Reduce heat and pour your tomato Kuban sauce into the filling.
• Simmer for another 7-10 minutes. Add salt if necessary. Turn off the heat, the chicken stew in tomato sauce for the filling is ready.
• Prepare bechamel sauce.
• Heat the butter in a thick-bottomed saucepan and reduce the heat to low.
• Sprinkle flour over melted butter and immediately stir until smooth.
• When the flour begins to golden, pour in the milk in a thin stream, stirring continuously, until thickened. The sauce should be thick.
• Pour bechamel sauce over chicken stew and stir. The lasagna filling is ready.
• Grate the cheese on a coarse grater.
• Let's start assembling the lasagna: spread a little filling evenly onto the bottom of the pan.
• Place the first row of lasagna sheets over the filling.
• They are again covered with an even layer of filling. Sprinkle with cheese. Next comes the second row of sheets, filling and cheese, the third row of sheets, filling and cheese, and the last fourth row of sheets, filling and cheese. Lasagne is assembled. No need to be intimidated by the abundance of filling and sauce. After baking, the sauce will thicken and the lasagna will be juicy inside.
• Preheat the oven to 180 degrees. Cover the lasagne pan with foil. This is necessary so that it does not burn. And put the lasagna in the oven.
• After 30 minutes, increase oven power to 200 degrees. Remove the lasagna, remove the foil from the pan and return it to the oven for another 10-15 minutes. Be careful not to burn the top of the lasagna. As soon as it starts to golden, remove from the oven. Lasagna is ready.
• Carefully cut the lasagna into portions and serve immediately. Lasagna should be eaten hot.

I love chicken lasagna for its combination of large pieces of neutral chicken, vegetables, rich tomato and soft creamy cheese sauce with thin layers of dough.