The most delicious and delicate dish of Italian cuisine - lasagna - is the best solution for a treat for the May holidays! However, lasagna will decorate absolutely any table dedicated to a birthday, Victory Day, any family date or a romantic date! 😉

If in the preparation of this dish only one question slows you down - everything can be solved. Eventually they can be replaced. How? I will not repeat myself and talk about it again, everything is in this one.

The other day I was sharing with you a recipe for which I made a Bolognese sauce based on ground beef. This time I decided to make it with chicken. Yes, Accademia Italiana della Cucina would not approve of me ... After all, the recommended meat for Bolognese is beef and pork. But you and I have the right to make our own adjustments. I think there are some Italians who prepare this sauce not only according to the classic recipe 😉 However, if you like, you can call stewed chicken with tomatoes, onions and spices just a filling. And I can say that lasagna with chicken fillet is not inferior in taste to the same dish with beef.

What to take from chicken? Of course, in any case, it should be fillet, that is, even if the chicken was originally purchased in whole or in parts, the bones will not be needed here. Well, and the meat can be taken from the thigh, lower leg, or, like me, from the breast. What to do with it next? The very first and, perhaps, the most logical thought is to scroll through a meat grinder. The exit will be a gorgeous lasagna with minced chicken.

However, I really didn't want to take out a good (electric) meat grinder because of the 0.5 kg of meat. And my old mechanic loves to chew food. Therefore, the action of processing two fillets from one breast can take half an hour. My blender broke again, which I grieve every day ... 🙁

As a result, I found another way for myself to cook lasagna with chicken - fillet ... cut. Fine, fine! 😀 It is best to do this not on "live" or frozen meat, but when it has already lain a little after being removed from the freezer and has begun to thaw. In this intermediate state, cutting into small cubes is much more convenient. But you can use kitchen gadgets if that's more convenient for you.

Bechamel sauce was traditionally present in this dish. I love him! And I'm ready to eat with a spoon just like that, without anything 😀

So today I have chicken lasagna recipe with photo in front of you! 😉

Ingredients:

• lasagna sheets - 12 pieces (~ 215 g)
• Parmesan or other hard cheese - 100 g

For the Bolognese sauce:

• chicken fillet - 500 g
• onions - 2 heads
• vegetable oil - 3 tablespoons
• salt - 0.5 tsp
• tomato juice - 125 ml
• fresh tomatoes - 2 small pieces (275 g)
• pepper mixture - 10 peas
• provencal herbs - 2 pinches
• garlic - 2 cloves

For the Bechamel sauce:

• milk - 600 ml
• butter - 60 g
• wheat flour, premium grade - 60 g
• nutmeg - a pinch
• salt - 2 pinches

Lasagne with chicken - a recipe with a photo at home:

Bolognese sauce:

Fried onions in vegetable oil until golden brown. It is better to take unrefined cold-pressed olive. Unfortunately, I don't have it now, so I replaced it with fragrant sunflower.

Chicken breast fillet in a semi-thawed state was cut into small cubes.

I put the breast to the onion. Fried together, stirring, for 10-12 minutes.

At this time, I prepared the tomato component of Bolognese. This time I used fresh tomatoes combined with tomato juice. But you can use one or the same tomato sauce from your own blanks, as I did when cooking.
A mixture of peppers (I took white, black, red and green) was ground in a mortar.

She poured juice to the fried chicken with onions and laid out finely chopped peeled tomatoes (this is important!) - no peel! I added a mixture of peppers, Provencal herbs and salt.
Stir and simmer over medium heat until the liquid evaporates, about 12 minutes.

Then she laid out the garlic, chopped into small cubes, mixed and simmered together for another 2-3 minutes, and then removed from the heat.
Bolognese for lasagna with chicken fillet is ready! ;)

Bechamel sauce:

I like to cook this sauce in a thick-walled pan, but you can use a ladle or saucepan - which is more convenient for you, but preferably also with a thick bottom.
So, first I warmed up the pan, then laid out the butter.

I sent flour to the melted butter.

Gradually began to pour in milk and stir it in the butter-flour mixture, first with a spoon, then with a whisk.

When I brought in all the milk, I put salt and ground nutmeg into the sauce. Cook over medium heat, stirring, until thickened for 5-6 minutes.

Assembling lasagna:

I chose a convenient shape - rectangular, 18x24.5 cm. My sheets of "Del Castello" lasagna, three pieces in one layer, fit well into it.
The bottom of the mold was smeared with Bechamel sauce. I laid out the sheets in one layer. Covered them with sauce again.

I spread the filling - Bolognese sauce with chicken - over the entire surface in an even layer.

She laid the sheets on top.

Covered with Bechamel sauce.

On it she laid out Bolognese, sheets, then again Bechamel, again Bolognese and again sheets. That is, I got three full tiers of sheets and two sauces in each. It may come out differently for you - it depends on the size of the form. But it's better when there are more layers, it's more interesting.

Covered the top sheets of lasagna with Bechamel sauce (it must be left for this purpose). And then sprinkled with cheese, grated on a coarse grater.

Baked in an oven preheated to 180-200 degrees for 35 minutes. Allow the finished lasagne to cool before cutting.

Well, after 15 minutes you can already divide into portions, if you still could withstand this time))

So, my yummy is ready - chicken lasagna! Keep the recipe with the photo for yourself - you will not regret it! This lasagna is sheer delight! ;)

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Step 1

Cooking Bechamel sauce.

Melt the butter in a small saucepan.

It is best to choose a saucepan with a thick bottom so that the sauce does not cool down when the milk is added.

Step 2

Cooking Bechamel sauce.

Add flour.

Step 3

Cooking Bechamel sauce.

Stir constantly over high heat. You should get a homogeneous rolled mass.

Step 4

Cooking Bechamel sauce.

We divide the entire amount of milk into approximately three equal parts. Pour one part of the milk into a saucepan and mix immediately.

Step 5

Cooking Bechamel sauce.

Stir constantly with a whisk to prevent the formation of lumps. The mass will thicken.

Step 6

Cooking Bechamel sauce.

As soon as the mass has thickened, pour in another (second) part of the milk. Stir constantly and intensively.

Step 7

Cooking Bechamel sauce.

As soon as the sauce thickens again, pour in the last (third) part of the milk. Stirring constantly again, bring the mass to a thick state. The sauce is ready.
If desired, you can add spices (salt, pepper, etc.), but I did not add anything.

As the sauce cools, it will thicken even more. Therefore, it is not necessary to bring it to a very thick state (if it is very thick, add more milk).
If lumps have formed, see the "Notes to the Hostess" section.

Step 8

Cooking Bechamel sauce.

We will not use the sauce right away, so we pour it into a bowl and cover with cling film (the film should be in contact with the sauce). So, the sauce will not thicken even more from a hot saucepan, and the film will not allow a crust to form. We set aside.

The sauce takes about 15 minutes to prepare.

Step 9

Peel the onions. Finely chop the onion.

Step 10

Peel the carrots. Three carrots on any grater (I have a large one).

Step 11

Fry onions and carrots in olive oil in a frying pan until golden brown (about 10 minutes over medium heat).

Step 12

We wash, dry the greens.

Grind in a blender or finely chop the dill and parsley.

Leave some greens to decorate the finished lasagna.

Step 13

Peel the tomatoes.

Step 14

Add the tomatoes to the herbs and chop everything again, or you can rub the tomatoes on a coarse grater and mix with the chopped herbs.

Step 15

The onions and carrots are fried (about 10 minutes have passed).

Add the mixture of herbs and tomatoes to the pan. We mix.

Simmer for another 5 minutes over medium heat. Stir.

Step 16

Turn off the stove. Add the minced chicken to the pan.

We do not need to bring the minced meat to readiness, chicken meat cooks quickly and bakes well in the oven.

Step 17

Add salt and pepper (to taste). Mix the ingredients thoroughly in a frying pan.

Step 18

We rub the cheese on any grater (I have a large one).

Step 19

Choose a deep and capacious baking sheet, see the "Notes for the Hostess" section.

First layer: sauce.
Remove the cling film from the sauce bowl. Lubricate the bottom of the baking sheet with a small amount of sauce (3 tbsp. L.).

Step 20

Second layer: sheets of lasagna.
We spread the sheets of lasagna so that they cover the surface of the baking sheet in one layer. If somewhere the edges overlap, that's okay.

Check the instructions on the packaging with the lasagna sheets, some manufacturers recommend pre-boiling them.

Step 21

Third layer: half of the meat mixture.
Spread half of the mixture of vegetables and chicken meat (from a frying pan) evenly in a thin layer, conveniently with your hands.

Step 22

Fourth layer: sauce.

Step 23

We leave about 50 g of cheese in order to sprinkle it with ready-made lasagna.

Fifth layer: grated cheese.
Cover the baking sheet with cheese tightly. This will take about half of the remaining grated cheese (150 g).

Step 24

Sixth layer: lasagna sheets.
We spread the sheets of lasagna so that they cover the surface of the baking sheet in one layer.

To cover the blanks at the edges, I break the sheets.

Step 25

Seventh layer: the second half of the meat mixture.
We spread the remaining mixture of vegetables and chicken meat in a thin layer (conveniently with your hands).

Step 26

Eighth layer: sauce.
Lubricate the meat layer with sauce (10 tablespoons), conveniently with a spoon.

Step 27

Ninth layer: grated cheese.
Cover the baking sheet tightly with the remaining cheese (150 g).

Step 28

Tenth layer: lasagna sheets.
We spread the sheets of lasagna so that they cover the surface of the baking sheet in one layer.

For STEP 7. If lumps have formed during the preparation of the sauce, you can grind the sauce through a sieve (actually, I tried it myself) or scroll the sauce in a blender for a few seconds. But first try to do it with a whisk, if you whip the sauce with it quickly, quickly, the lumps can also dissolve.

For STEP 19. It is very important to choose a suitable baking tray (baking dish). I had a 32x22x5 cm baking sheet ideally suited for the amount of ingredients specified in the recipe.It is important that there is space (1-2 cm) from the top layer of the lasagna prepared for baking to the edge of the mold. The baking tray must be deep, otherwise you will have to reduce the number of layers of lasagna. If you have a deep but small shape, reduce the weight of the ingredients.

Chicken lasagna has long been considered the national food of Italy. It is a dish where layers of dough alternate with filling, which is covered with sauce (usually béchamel). The dish is widely known not only in Europe, but also in Asia, and even in America. Cooking lasagna is not as difficult as it seems at first glance, the main thing is to be patient, find an affordable, well-presented recipe and purchase quality products. Your guests and family will be delighted!

The classic recipe for this dish is simple, does not require the addition of additional ingredients, and its taste remains invariably exquisite for many years.

Components:

• 10 sheets of lasagna;
• 0.2 l cream;
• 0.5 kg in the amount of Mozzarella and Parmesan;
• 1 liter of milk;
• 0.1 kg of butter;
• 50 g flour;
• 1 egg;
• a pinch of ground nutmeg;
• spices.

Preparation:

1. Cut the brisket into strips, sauté in vegetable oil, and then simmer in cream. For an authentic Italian dish, use only olive oil.
2. The butter must be melted and mixed with flour, stirring at the same time. Pour milk here, add a little ground nutmeg and cook until thickened. At the end, stir in the egg.
3. Lasagna leaves, according to the instructions on the package, should be boiled or soaked in water.
4. Grease the bottom of the baking tray with sauce, lay out the sheets, on them - chicken in sour cream, then béchamel, and so on.
5. Grease the last layer with sauce and rub with a mixture of cheeses. The dish should be baked at 200 ° C for half an hour.

With the addition of mushrooms

Lasagna with chicken and mushrooms is even tastier and more aromatic than the classic one, but it is undesirable to serve such a dish to children, since mushrooms are difficult for their fragile digestive system. But this lasagna will be appreciated by your grown-up guests, and a friendly lunch will be great.

Components:

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

Preparation:

1. Cut the mushrooms into slices.
2. The brisket should be cut into strips, then fried with the mushrooms in vegetable oil and stewed in cream.
3. Melt the butter and mix with flour. Pour milk into this composition and stir it continuously. We fill the resulting mixture with nutmeg and cook until it thickens. Finally, gently stir in the egg.
4. Prepare lasagna leaves according to the instructions on the package.
5. Grease the bottom of the baking sheet with sauce, then lay out the lasagna sheets, filling, sauce again and continue until you run out of food.
6. The last layer should be greased with béchamel, rubbed with Mozzarella and Parmesan. We bake at 200 ° C for half an hour.

Be mindful of how you prepare the lasagna sheets. Some require pre-cooking, others soaking, while others can be immediately spread on a baking sheet.

A simple pita bread recipe

Chicken lavash lasagna is a simplified homemade recipe that can be played quickly enough. Lavash can be bought in almost every grocery store, so there are no difficulties with a set of products.

Components:

• 4 sheets of pita bread;
• 0.5 kg of minced chicken;
• 1 onion;
• 0.25 kg Parmesan;
• 0.2 kg Mozzarella;
• 0.3 l of milk;
• 0.1 kg of butter;
• 50 g flour;
• spices.

Preparation:

1. Saute chopped onion together with minced meat, add spices.
2. Fry flour until golden brown, pour melted butter into it, then milk, stir and remove from heat.
3. Parmesan is grated, Mozzarella is chopped in the form of plates.
4. Cut the lavash into rectangles of the same size.
5. Oil the baking dish, lay out the first rectangle, grease it with sauce, add the filling, distribute the sauce again, put the second sheet, sauce, Mozzarella, filling ... and continue in the same way until the food runs out.
6. Grease the last sheet of pita bread with sauce and rub with Parmesan. Bake such a structure for half an hour at 200 ° C.

Diet lasagna with chicken fillet

Such food is healthy and will not harm the body. Diet lasagne can be consumed by children and adults, and its taste is incredible, which is not the case for most dietary meals.

Components:

• 10 sheets of lasagna;
• 1 boiled brisket;
• 0.2 kg of champignons;
• 1 carrot;
• 1 onion;
• 0.3 l of kefir;
• 2 cloves of garlic;
• 0.25 kg Mozzarella;
• 50 g sour cream;
• spices.

Preparation:

1. Boil the brisket, season with spices and fry.
2. Grind and sauté peeled vegetables and mushrooms.
3. Cooking with kefir, sour cream and garlic sauce. The garlic must be squeezed through a garlic press.
4. Put two lasagna sheets on a baking sheet, on them - vegetables and sauce. We repeat 4 times. Rub the last layer with cheese.
5. We bake for half an hour at 180 ° C.

With spinach and celery

Lasagna with chicken, spinach and celery is very unusual. The extraordinary combination of products does the trick and the lasagna tastes great. Spinach gives the dish incredible tenderness, and celery creates a divine aroma.

Components:

• 10 sheets of lasagna;
• 1 kg of minced chicken;
• 1 onion;
• 1 carrot;
• 1 celery
• 0.1 l of dry red wine;
• a bunch of spinach;
• 0.2 kg of butter;
• 100 g flour;
• 1 glass of milk;
• basil, spices.

Preparation:

1. Saute chopped carrots, onions and celery. Add minced meat to vegetables, season with spices, pour in wine and simmer for about an hour.
2. Melt the butter, pour flour into it and pour milk in a thin stream. When the composition thickens, put chopped spinach and spices into it.
3. We prepare the leaves as indicated on the package. We spread the lasagna, filling and sauce in turn.
4. At the end of the process, coat the lasagna with thick sauce and bake for half an hour at 180 ° C.

Option with tomatoes

The chicken and tomato lasagna is extraordinarily juicy thanks to its vegetables. Such a dish will surely surprise your guests with its exquisite taste.

Components:

• 10 sheets of lasagna;
• 1 boiled brisket;
• 4 tomatoes;
• 0.2 l cream;
• 0.3 kg of cheese;
• 1 liter of milk;
• 0.1 kg of butter;
• 2 tbsp. l. flour;
• spices.

Preparation:

1. Grind the brisket, fry and then simmer in cream.
2. Dissolve the butter in a hot frying pan, pour flour into it, pour in milk and cook until desolate.
3. We prepare the lasagna leaves, strictly following the instructions.
4. Grease the bottom of the baking dish with sauce, put lasagna leaves on it, then chicken, tomatoes in rings and so on in a circle.
5. Grease the last layer of products with sauce and rub with hard cheese. We bake at 180 ° C for half an hour.

Lasagne with chicken and zucchini

Lasagne with chicken and zucchini is delicious and original. The incredible combination of products in the dish surprises with its delicate taste.

Components:

• 10 sheets of lasagna;
• 0.3 kg of brisket;
• 1 red pepper;
• 1 onion;
• 1 zucchini;
• 0.3 kg Mozzarella;
• spices;
• 1 tbsp. l flour;
• 50 g butter;
• 0.5 l of milk;
• 0.1 kg of any grated cheese.

Preparation:

1. We heat milk and butter in a saucepan, add to them a little pre-fried flour, cheese and spices. Cook the sauce for about five minutes.
2. Boil the meat and grind it in any convenient way. Cut the vegetables into round slices.





Components:

• 10 sheets of lasagna;
• 1 pre-boiled brisket;
• 1 leek;
• 0.1 kg of peanuts;
• 3 chili peppers;
• 2 tomatoes;
• 0.1 l of dry wine;
• 5 cloves of garlic;
• 0.3 kg of Cheddar cheese;
• 1 liter of milk;
• 50 g flour;
• 0.1 l of olive oil;
• spices.

Preparation:

1. Heat the oil in a saucepan, add chopped leeks, chili and garlic to it.
2. Pour wine with vegetables and boil it for 3 minutes. We introduce flour, then milk, spices and almost all the grated cheese. We set aside.
3. Chop the boiled brisket, peanuts and tomatoes. We prepare the leaves according to the instructions.
4. Spread a baking sheet with sauce, distribute the dough over it, lay out the sauce again, then - meat, tomatoes, peanuts, sauce and so on.
5. Sprinkle the last layer with the remaining cheese and bake our culinary masterpiece for half an hour at 180 ° C.

Each of the proposed recipes is unique and original, and the dishes prepared according to them will surprise everyone who tastes at least a piece with their taste. Bring sunny Italy straight home with the divine aroma of a traditional national dish!

Step 1: Cooking the chicken with mushrooms.

Before boiling the chicken, it must be washed and dried with a kitchen paper towel. We take a container prepared in advance, we collect the required amount of water in it (it should be enough so that it completely covers the whole chicken) and put the chicken there. Cooking time for chicken depends on the size of the carcass, whether it is young or old meat, thawed or fresh, etc. You can determine the readiness of boiled poultry by piercing it with a fork. If the fork easily fits into the carcass and a clear juice is released, then the meat is cooked and ready to eat. We remove the cooked and cooled chicken from the bone and disassemble it with our hands into fibers, but not very finely. Take a clean board and cut the washed mushrooms into slices. Then preheat the pan over medium heat and fry the mushrooms cut into slices until soft in vegetable oil, some housewives use olive oil, but here the choice is yours. Add chicken disassembled into fibers to the mushrooms, fry together a couple more minutes, then pour in cream or sour cream, stir, hold until thickened and remove from heat.

Step 2: Prepare the Bechamel sauce.

Melt the butter in a saucepan, then stir in 3 tablespoons of flour, previously sifted through a fine sieve. In this case, it is necessary to constantly stir the mass so that lumps do not form. Stir with whisk. After flour has been added to the butter, pour in the milk. Add nutmeg stirring constantly, cook until the sauce thickens. Remove the sauce from the heat and intervene quickly egg.

Step 3: Collect and bake the lasagne.

Let's start assembling. This time I used no pre-cooked lasagna sheets. There are different types of lasagna sheets. Some require simple soaking in water, while others require boiling. If you purchased a lasagna that needs to be boiled, then follow the instructions. You need to cook it in a little salted water. 6-10 minutes... At the bottom of the prepared form, pour a little, already cooled, béchamel sauce and distribute it evenly. Put lasagna sheets on top. The next layer is chicken with mushrooms. Sprinkle it with grated cheese and pour over the sauce. We repeat all the above steps twice. Cover the last layer of cheese and sauce with lasagna sheets, fill with the rest of the sauce, sprinkle with grated Parmesan and put in a preheated up to 200 degrees oven for 40 minutes.

Step 4: Serve the chicken lasagna.

You can garnish the lasagna with mint leaves! The dish is ready for the table. Better serve hot for dinner or on a festive table, after cutting it into portions and placing it on serving plates. Enjoy your meal!

It is better to lay out all the sheets of lasagna - crosswise, then the dish will not disintegrate.

You can add a little bay leaf to spice up the dish.

If you have no place to buy such cheeses as Parmesan and Mozzarella, you can replace them with any other cheese of hard and soft varieties.

Cut the chicken fillet into several small pieces and fry in olive oil until golden brown. Place on a plate and set aside. Cover the plate with a paper napkin before spreading the fried chicken fillet, it will take away excess fat from the pieces of meat.

Chop finely red onion, put in the same pan in which you fried the chicken fillet. Fry the onions until soft, about five minutes. Add a little more olive oil if needed. Then put chopped garlic to the onion (it is better to chop it finely, squeezed out it just gives juice, and fried garlic goes well with onions and mushrooms). Fry for 2 minutes. Then chop the mushrooms and rosemary. Add to garlic and onion. Season with salt and simmer for 10 minutes. Then spinach. You can chop it into large pieces or pick it up. When the spinach is softer, add the chicken. Get in the way. Simmer a little more, as soon as the spinach is completely softened, remove the pan from the heat.

Now let's move on to the béchamel sauce. Melt the butter in a small saucepan. Add flour to it. Stir. The flour will turn golden. Then pour in the milk, add a little rosemary and bring to a boil. Stir constantly; the sauce should thicken a little. Add mozzarella, nutmeg and white pepper. Stir the béchamel sauce constantly. The mozzarella will melt completely, soften and can be removed from heat. Prepare a baking dish, brush it with olive oil and lay in the first layer of lasagna sheets. Place ricotta cheese slices on top of them.

To the ricotta cheese, put the chicken filling with mushrooms on the first layer of lasagna. And cover with a second layer. If you have more filling and leaves for the lasagna, you can add another layer. I only had ingredients for one. Top with béchamel sauce and sprinkle with grated parmesan. Add lemon and rosemary zest. Lasagne with chicken is baked in an oven preheated at 220 degrees for 40 minutes. Turn off the oven and keep the chicken lasagna warm for another 10 minutes. And then let it stand for 10-15 minutes to cool down. Bon Appetit!