Mushroom & chicken lasagne


Total time: 1hr 20m
Preparation Time: 45m

Servings
For 4 people


Author

Stephi (FOOBY Team)


Nutritional Information

Contains 667 Kcal, 41g Protein, 54g Carbohydrates, 29g Fat


Ingredients

  • Mushroom filling
  • 300 g mince (chicken)
  • clarified butter for frying
  • 1 onions, finely chopped
  • 1 tsp salt
  • 1 garlic clove, finely chopped
  • 1 dl white wine
  • 600 g mixed mushrooms (e.g. king oyster, button, porcini, oyster), cut into approx. 1 cm pieces
  • a little pepper
  • 1 bunch flat-leaf parsley, finely chopped
  • Béchamel sauce
  • 8 dl milk
  • 40 g white flour
  • 40 g butter
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 50 g grated Parmesan
  • a little pepper
  • Lasagne
  • 12 white lasagne sheets
  • 30 g grated Parmesan
  • Utensils
  • One ovenproof dish (holding approx. 2½ l), greased

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Instructions

  • Mushroom filling

    Heat the clarified butter in a frying pan. Fry the meat in batches for approx. 3 mins., then remove from the pan. Heat a little clarified butter in the same pan. Sauté the onion and garlic for approx. 3 mins. Add the mushrooms and cook for approx. 10 mins. Pour in the white wine and reduce almost completely. Return the meat to the pan, season, mix in the parsley.
  • Béchamel sauce

    Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the cheese.
  • Lasagne

    Spread 4 tbsp of béchamel sauce over the bottom of the prepared baking dish. Layer the lasagne sheets, filling and béchamel sauce in the dish, top with the cheese.
  • To bake

    Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove from the oven and leave to stand for approx. 5 mins. before serving.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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