I suggest making lasagne with chicken and béchamel sauce in milk powder. Classic lasagna is oven-baked dough, sandwiched with filling and béchamel sauce. There are other recipes that use the products that the hostess currently has.

The lasagne will turn out to be just as tasty if baked with vegetables or mushrooms, sausages, or even fish. There are recipes for sweet lasagna, when instead of vegetables or meat, the dough is sandwiched with fruits or berries.

Cheese is an essential ingredient in any lasagne. It holds the filled dough together and improves the taste of the dish itself.

You can buy lasagna sheets at the store or make your own from dumplings or homemade noodle doughs.

The lasagna juices are pre-boiled and then lightly dried on a towel.

The thickness of the sauce for this dish depends on the filling. If it is dry, then the sauce should be thinner. For a juicy filling, use a thick sauce.

Step-by-step chicken breast lasagna recipe with béchamel sauce

Ingredients for Chicken Lasagne:

Lasagne plates - 350 g;
Carrots - 130 g;
Onions - 110 g;
Sunflower oil - 20 g;
Chicken breast - 350 g;
Parsley;
Salt;
Red pepper;
Powdered milk - 45 g;
Water - 480 ml;
Black pepper;
Wheat flour - 60 g;
Nutmeg;
Cheese - 300 g;
Dill.

How to make chicken lasagne with béchamel sauce

Chicken lasagne filling

Make the filling first. To do this, grate the carrots on a medium grater.

Chop the onion finely.

Cut the lightly frozen chicken breast into cubes.

Heat the oil in a skillet. Put in the meat.

Fry it for a few minutes. When it turns white, add the onion.

While stirring, bring the onion until soft. Add carrots.

Stir. Heat everything together for 5-6 minutes. Add chopped parsley. Determine its amount, taking into account your taste. Salt and pepper the filling.

Remove the pan from heat, stir the contents. Cool it down.

Bechamel sauce with milk powder

Go ahead and make the sauce.

Pour milk powder into a 500 ml jar.

Fill it with hot water.

Stir well.

Pour flour into microwave-safe dishes. Pour in half the norm of milk, while combining it with flour.

This is easier to do with a whisk.

Then add the rest of the milk and mix well. To remove any lumps, pour the flour mixture through a strainer into another bowl.
Place the plate in the microwave.

On medium heat, cook the sauce for half a minute, then stir with a whisk, put in the oven again. This procedure needs to be done several times.

Béchamel sauce in the microwave does not burn, and dense lumps do not form in it. The finished sauce can be easily stirred with a whisk until smooth.

After that, flavor it with pepper and nutmeg, salt to taste.

Stir.

Cover the pan with plastic wrap to prevent crusting on the surface of the sauce, and set aside for now.

Get some lasagna juices.

Pour water into a saucepan, salt, bring to a boil. Dip one juice in boiling water, then the second. To prevent them from sticking together, cook no more than three plates at a time.

Determine the cooking time by reading the information on the package, but the juices should not be overcooked, so they are cooked until al dente. That is, when biting off, the dough should not stick to the teeth, and the juices should be flexible enough, not tear when taken out of the pan.

To complete the cooking process, immerse the dough plates in cold water immediately after taking them out of the pan.

Then place on a clean cotton towel.

Grate the cheese.

When all the juices are cooked, start assembling the lasagna.
Grease a baking sheet with oil. Pour in some sauce.

Place the dough plates in one layer.

Spread the meat filling over them.

Cover it with a thin layer of sauce.

Sprinkle with cheese.

Cover the whole thing with sheets of lasagna, but place them across the bottom.

Place the filling, sauce and cheese on top of them in the same order as the first time.

Harvest the lasagne until the filling runs out, but it should be covered with dough. Brush with the remaining sauce, sprinkle with cheese.

Preheat the oven to 180 °. Place the chicken lasagna baking sheet in it.
Bake until golden brown, about 37 minutes.

While hot, cut lasagne with chicken and béchamel sauce into portions, arrange in plates, sprinkle with dill.

Bon Appetit!

If you have a question how to cook chicken lasagne with mushrooms, then join the cozy company of my readers, now I will tell you everything. I've been laying out the recipe for classic lasagna for a long time, I don't know how many times I've cooked it. And once again, having decided to enjoy this dish, I suddenly thought: "What if I try it with my favorite ingredients?" And as my readers know, experiments are my everything in terms of cooking.

Ingredients:

• chicken fillet - 800 gr.;
• fresh champignons - 700 gr.;
• milk - 500 ml.;
• butter - 40 gr.;
• lasagne sheets;
• onion - 1 pc .;
• salt, pepper, dried basil - to taste;
• cheese - 500 gr. (preferably "mozzarella");
• flour - 1 heaped tablespoon.

Preparation:

1. Like the classic lasagna, this one is quick and easy to prepare. First you need to prepare the filling. To do this, wash the chicken fillet, dry it and cut it into small cubes. Also wash, dry and cut the mushrooms into thin slices of any shape, depending on their size. Cut the onion into cubes. Heat the pan well with olive or sunflower oil, lay out the chopped chicken fillet so that the pieces are fried, not stewed, that is, the pan should be large. Season with salt and pepper, reduce heat to medium and cook until golden brown, stirring occasionally.
2. Transfer the chicken fillet to a plate and fry the onion with mushrooms in the same pan, fry for about 10 minutes over the heat slightly less than medium, stirring occasionally.
3. In the meantime, you can tackle the béchamel sauce. How to cook it, I told in the recipe for classic meat lasagna, right here, you can go and see. And when the mushrooms and onions are ready, lightly salt them, sprinkle with dried basil (if any) and add chicken fillet to them, fry together for a few minutes and pour in 100 ml. milk, bring to a boil and turn off. Grate the cheese. Preheat the oven to 180 degrees. We collect lasagna. Pour some béchamel sauce on the bottom of the mold, lay out the lasagna sheets, pour over the sauce and add the chicken and mushroom filling.
4. Sprinkle with some cheese.
5. So we collect lasagna, while there is filling and sauce. I got 4 layers. I also wrote about some of the intricacies of assembling lasagna in the above recipe. Simply pour the béchamel sauce over the last layer of the leaves and sprinkle generously with cheese.
6. We put in the oven for half an hour. Appetizing and delicious lasagna with chicken and mushrooms is ready.

Lasagne with chicken and mushrooms

Ingredients (about 4-5 servings):

• Chicken breast - 2 pcs (about 400 g)
• Champignons - 500 g
• Onions - 2 small pieces
• Milk - 0.8 l
• Butter - 100 g
• Flour - 3 tablespoons
• Hard cheese - 400 g
• Ready-made lasagna sheets (check the packaging to see if they require cooking)
• Vegetable oil for frying
• Salt, pepper, spices

Cooking method:

1. Boil chicken breasts for about an hour. After they have cooled down, cut into small pieces.
2. Peel the onions, chop finely and spread them to fry in a preheated pan, sprinkled with vegetable oil.
3. Cut the mushrooms into slices and add to the onion after a couple of minutes.
4. When the mushrooms and onions become golden brown (about 7 minutes), put the chicken to them and fry a little. Salt everything and add seasonings to taste.
5. At this time, you can do Bechamel sauce:
6. Melt the butter in a frying pan or saucepan, add flour to it and fry the flour for a couple of minutes.
7. Then add milk, stirring constantly so that no lumps form, and keep on fire for 5-10 minutes. The sauce should thicken a little.
8. You can add a pinch of salt and aromatic herbs to the sauce.
9. When the sauce is ready, mix half of the sauce with our chicken.
10. Begin put the lasagna in a mold(I had a square 20x20 cm).
11. Put a little Bechamel sauce on the bottom of the mold;
12. Sheets of lasagna are placed on the sauce (if the packaging says that they require preliminary cooking, be sure to boil them);
13. A part of the filling (about 1.5 cm - 2 cm high) is placed on the sheets, it is poured with a fifth of the remaining sauce and sprinkled with grated cheese on a coarse grater on top;
14. They again put lasagna sheets on the cheese, fill them with chicken and mushrooms, again add some of the sauce and sprinkle with cheese;
15. So lay out the lasagne in layers until the filling ends. Lasagna has about 4-5 layers;
16. When we put the last layer of filling, pour over it with sauce and sprinkle with cheese, put the sheets of lasagna on it again, pour over them with the remaining sauce and sprinkle with cheese on top;
17. Put the lasagne to bake in the oven at 180-190ºC for 45-50 minutes.
18. Lasagna is a self-contained dish that does not require a side dish, although fresh vegetables or a light salad will come in handy.

Bon Appetit!

Lasagne with chicken and mushrooms with béchamel sauce

Being a popular dish of Italian cuisine, lasagna has won love all over the world with its taste and variety of cooking. Lasagna is traditionally called sheets of dough, which alternate with different fillings and all this is baked with béchamel sauce. The filling of lasagna can be either vegetable stew or traditional minced meat, so this dish is suitable for almost all gourmets. In Italian restaurants, you can see more than 2 dozen varieties of lasagne: with mushrooms and vegetables, vegetarian and with spinach, with chicken or minced meat. We recommend making lasagne stuffed with chicken and mushrooms.

To prepare lasagna, we need the following ingredients:

1. Sheets of finished lasagna;
2. Boiled chicken fillet 300-400g;
3. Raw mushrooms - 300g;
4. Hard cheese - 200g;
5. 1 medium onion;
6. Greenery for decoration;

For the béchamel sauce:

• Butter - 100g;
• Milk - 500ml;
• Flour - 50g;
• Nutmeg - on the tip of a knife, salt, black pepper - to taste.

How to make lasagne:

1. We start by making béchamel sauce. To do this, melt the butter in a saucepan with a thick bottom over low heat, then fry the flour on it a little, stirring constantly so that no lumps form and so that the flour does not burn.
2. Then you should slowly pour in all the milk, without ceasing to stir.
3. Season with salt and pepper, add nutmeg and bring to a boil, not forgetting to stir. When the sauce reaches the desired consistency, remove it from heat.
4. The first layer in our lasagne will be mushroom - let's start with its preparation. Cut the mushrooms into thin slices, the onion into small rings and fry the onion with mushrooms in heated vegetable oil.
5. Cut the boiled chicken breast into thin slices, three cheese on a coarse grater.
6. Cooking lasagna sheets. The stores sell ready-made raw sheets for lasagna, made from unleavened dough, like for pasta, mainly from durum wheat. Boil lasagna sheets in salted water so that they do not stick together, add 1 tablespoon of vegetable oil. This is the approximate average time for preparing the sheets, which may differ depending on the manufacturer, therefore, it is advisable to look at the instructions on the package.
7. Lay out the oiled form with lasagna sheets, spread the mushrooms on top of them (half of the total amount), pour the béchamel sauce.
8. Cover the first layer of the filling with the lasagna sheets. We spread half of the total amount of chicken meat on them, pour the béchamel sauce and sprinkle with a little grated cheese.
9. Covering a layer of meat with lasagna sheets, spread the rest of the mushroom filling on them, pouring béchamel sauce over them.
10. Cover the top again with sheets of dough, lay the rest of the meat on them, pour over the sauce, sprinkle with grated cheese. There can be as many layers as the height of the baking dish allows.
11. We cover the top layer of the filling with a sheet of lasagna and sprinkle with plenty of grated cheese to bake a golden, aromatic crust.
12. In an oven preheated to 180-200 degrees, we set to bake our lasagna for 30-35 minutes.
13. Ready-made lasagne is served hot, sprinkled with finely chopped herbs on top. In conclusion, we note that the calorie content of this dish is 450 kcal per 100g.

As they say in Italy, buon appetito!

Lasagne with chicken and mushrooms

To prepare lasagna according to this recipe, you need:

• 500 g fresh champignons;
• 400-500 g of grated cheese (parmesan with mozzarella);
• 200 ml cream (you can use 25% sour cream);
• 12 sheets of dough, chicken breast;
• Bechamel sauce;
• pepper, salt, spices to taste.

Preparation:

1. Boil the chicken breast in spices and allow to cool, then knead the fibers by hand in medium pieces.
2. From the mushrooms cut into plates, the liquid should be evaporated by frying them in oil, put boiled chicken to the semi-prepared mushrooms and bring to readiness for a few more minutes, then add cream (sour cream), mix everything and let it thicken, then remove from heat.
3. Prepare Bechamel sauce using 1 liter of milk according to the technology described in the previous recipe.
4. Pour a little of the prepared sauce onto a baking dish, put the dough sheets on it, place the chicken and mushrooms on them, add the grated cheese and sauce, then cover again with the lasagna sheets and other ingredients in the same sequence.
5. The sheets covering the second layer should be covered with sauce and sprinkled with cheese.
6. According to the recipe for mushroom lasagna, it must be baked for 40 minutes in an oven preheated to 200 degrees, the mold must be covered with foil, 10 minutes before the end of cooking, remove the lasagne and remove the protective foil from it.

Lasagne with chicken and mushrooms

This is a versatile dish that does not require additional side dishes. Lasagne layers can be made from minced meat, mushrooms, poultry, or any kind of vegetable. And the rich taste is complemented by the delicate Bechamel sauce.

Required products:

• 300 grams of mushrooms;
• 3 fresh tomatoes;
• 650 grams of chicken fillet;
• Fresh greens;
• 150 grams of cheese;
• 1 onion;
• Sunflower oil;

To prepare the dough:

• 2 eggs;
• 1 spoon of olive oil;
• 200 grams of flour;
• 20 milligrams of boiled water;
• A pinch of salt;

To prepare the Bechamel sauce:

• 650 milligrams of milk;
• 100 grams of butter;
• 2 tablespoons flour;
• Salt and spices to taste;

Cooking Chicken and Mushroom Lasagna:

1. Sift the flour several times to saturate it with oxygen, add olive oil, add eggs, salt to taste and start kneading the dough. During kneading, you need to pour in water in small portions so that the flour product is not too dense.
2. Place the dough on the work surface of the table and use a rolling pin to roll it out thin enough so that the sheet is no more than 1.5 centimeters thick. Carefully trim the edges of the rolled dough to fold the dough to fit the baking dish. In total, we need to make three such dough pieces.
3. Now let's prepare the filling for the lasagna, cut the chicken, onions and mushrooms into cubes.
4. Heat the butter in a frying pan, immediately you need to fry the onion, and after that the chopped chicken fillet. At the end you need to add chopped mushrooms, salt and pepper and close the top with a lid.
5. Simmer all the contents for 10 minutes.
6. Don't forget to prepare the Bechamel sauce for the chicken and mushroom lasagna. Melt the butter, add the flour immediately and continue stirring so that the ingredients do not burn. When the mixture is smooth, add pepper, salt and milk to it. Continue stirring constantly until the sauce is completely brewed. Place the tomatoes in boiling water, after a few seconds they need to be pulled out, peel and stalks removed with a knife. Grind peeled tomatoes together with herbs with a blender.
7. Now you need to take a suitable form, grease it with butter, then lay out the first sheet of dough.
8. Spread the prepared filling of chicken, mushrooms and onions over it in an even layer.
9. Pour half of the finished Béchamel sauce over the filling.
10. Repeat the second layer of dough, filling and sauce in the same way. The last third layer of dough should be covered with grated tomatoes along with herbs.
11. To create a recipe for chicken and mushroom lasagna, place it in the oven, which must be preheated. Bake for twenty minutes, then take it out, sprinkle it with grated cheese on top and put it in the oven again for 10 minutes. Lasagna with mushrooms, chicken and cheese is ready, you can cut it and serve.

Lasagne with chicken and mushrooms

Aromatic, tasty and very satisfying homemade lasagna.

Ingredient List:

• flour - 300 g
• eggs - 3 pcs.
• salt in dough - 1/2 tsp
• vegetable oil in the dough - 1.5 tbsp. a spoon
• béchamel sauce
• fresh mushrooms - 300 g
• chicken fillet - 600 g
• fresh tomatoes - 300 g
• onions - 100 g
• greens to taste
• vegetable oil - for frying
• cheese - 200 g

Cooking method:

1. Knead a tough, elastic dough from flour, eggs, salt and vegetable oil.
2. Roll out thinly and cut into rectangles.
3. Boil in salted water for 2 minutes and pat dry.
4. Fry the chicken fillet in vegetable oil with onions.
5. Season with salt and pepper.
6. Grate tomatoes or chop in a blender, add finely chopped greens.
7. Put a layer of dough sheets in a baking dish, then half of the filling (mushrooms with fillets).
8. Pour over with Béchamel sauce
9. Then again the lasagna sheets, the remaining mushrooms and sauce.
10. Another layer of sheets and tomatoes on them.
11. Put in the oven, bake for 20 minutes at 200 degrees.
12. Then sprinkle with grated cheese and put in the oven again for 20-25 minutes.
13. Cut the finished lasagne. Very tasty and juicy. Read more:

Chicken and mushroom lasagna recipe

Ingredients:

• 250 g lasagna sheets,
• 500 - 600 gr. chicken fillet,
• 500 gr. champignons,
• 300 - 400 gr. ham,
• 300 - 400 gr. soft cheese
• 100 - 150 gr. parmesan,
• 500 ml cream 15-20% fat,
• 2-3 cloves of garlic
• sauce "Béchamel" from 1 liter of milk,
• salt, black pepper, olive oil.

Cooking method:

1. Cut the chicken fillet into thin (about 1 cm) pieces. Sprinkle the pieces with freshly ground pepper and fry with olive oil in a very preheated frying pan. Fry for no more than 1-1.5 minutes on each side. Set aside the finished pieces in a separate bowl.
2. Cut the champignons into slices and fry in a pan where the chicken was fried until golden brown.
3. Finely chop the fried chicken pieces, add to the mushrooms along with finely chopped garlic. Put the pan back on the stove, pour in the cream and simmer until thick, add salt and remove from heat.
4. Grate cheese on a coarse grater, fine parmesan.
5. Cut the ham into thin strips.
6. Prepare the Bechamel sauce.
7. Pour a little Bechamel sauce into a heat-resistant rectangular dish, put the lasagna sheets (so that they cover the entire bottom), then a part of the chicken with mushrooms and cream, sprinkle with Parmesan cheese, put a part of the ham, sprinkle with grated cheese and sauce, cover with the lasagna sheets. Repeat this procedure 3-4 times depending on the shape. Top with remaining Béchamel sauce and sprinkle with remaining Parmesan.
8. Send the lasagne to an oven preheated to 180 degrees for 40-50 minutes. Let the finished lasagne stand for 10-15 minutes, cut into portions and serve.

Bon Appetit!

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 softens, 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 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 lasagne, 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!

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 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.

Garnish 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. Good appetite!

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 it up.

If you have nowhere to buy such cheeses as Parmesan and Mozzarella, you can replace them with any other cheese of hard and soft varieties.

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.

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.

7 step

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 the onions and carrots in olive oil in a skillet 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. We 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 little 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 boiling them first.

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 tbsp. L.), 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 form 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.