Lasagna with Chicken and Vegetable Ingredients
10 lasagna sheets
Materials for Stuffing
2 tablespoons of olive oil
5 – 6 pieces boneless chicken thigh
2 onions
15 – 20 cultivated mushrooms
300 gr. Spinach
Salt
Black Pepper
Paprika
Ingredients for Béchamel
2 tablespoons of butter
2 tablespoons of flour
2.5 glasses of milk
Salt
Black pepper
Nutmeg
Toppings
1 glass of cheddar cheese – grated
Chop your chickens into small cubes.
Chop your onions finely.
Slice your mushrooms thinly.
Chop your spinach finely.
Heat your pan and add olive oil.
Add your chickens to your pan and cook well.
Add salt and pepper to your cooked chickens and set aside.
Add a little olive oil to the same pan, add the onions and sauté until soft.
Add the mushrooms and continue sautéing.
Then Add the spinach and fry it.
After the spinach softens, season it with salt, pepper and paprika.
Add the cooked chicken into it and mix.
For the béchamel sauce;
Melt the butter in a small sauce pan.
Add the flour and fry it.
Add milk and mix well.
Season with salt, pepper and nutmeg.
Make a bechamel with a slightly fluid consistency.
To combine;
Pour 2 tablespoons of the bechamel you prepared on the bottom of your 20×20 cm square baking dish. Place 2 sheets of lasagna on it.
Add 2 tablespoons of bechamel and the stuffing you prepared.
Put the lasagna sheets again and add the bechamel and stuffing.
Continue this process until all the ingredients are finished.
br/> Add bechamel on the last lasagna sheet you put.
Then sprinkle grated cheddar cheese and bake in a preheated oven at 180 degrees for 20-30 minutes until golden brown.
