This creamy chicken and mushroom lasagna is a delightful twist on the classic dish, combining tender chicken breast, flavorful mushrooms, and a rich béchamel sauce. Perfect for a cozy family dinner or a special gathering, this lasagna is sure to impress with its layers of comforting flavors. Let’s dive into the simple steps to create this delicious meal
12 sheets of lasagna
300 g of mushrooms or 1 can
250 g chicken breasts
50 cl of fresh cream
100 g butter
1 l of milk
Nutmeg
Salt or fine salt
Pepper
Material
Traditional oven
Stove
Square mold
Preparation
- Preparation :
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- Cut the chicken breast into small cubes and place them in a pan with sliced mushrooms. Season with salt and pepper, then add 50 g of butter. Cook over low heat, adding the crème fraîche halfway through cooking. Allow everything to cook for about 20 minutes until the chicken turns golden brown.
- In a separate saucepan, bring the milk to a boil along with 100 g of butter. Quickly add the flour while stirring to prevent lumps from forming, and season with nutmeg.
- In a buttered lasagna dish, lay the lasagna sheets side by side. Spread a layer of béchamel sauce over them, followed by the chicken and mushroom mixture, and then sprinkle with grated cheese.
- Repeat the layering process until all ingredients are used.
- For the final layer, cover the last layer of lasagna with only béchamel sauce and sprinkle with grated cheese. Bake for approximately 40 minutes.
