I love preparing lasagna at home because I use what I have in the fridge and what my ingenuity dictates that day. We are in autumn and it is mushroom season, so we learn how to prepare chicken and mushroom lasagna that is scrumptious. And if we are at another time of the year, nothing happens if you cannot find them in the market, since there are many frozen or canned varieties that will serve us wonderfully for this purpose. Cheer up, this recipe for chicken and mushroom lasagna is great!
Ingredients to make Chicken and Mushroom Lasagna:
- 500 grams of minced chicken meat
- 200 grams of mushrooms
- 1 pot of roasted peppers (preferably homemade)
- 1 onion
- 1 teaspoon of meat concentrate (Bovril)
- 1 splash of extra virgin olive oil
- 1 teaspoon paprika
- 1 pinch of ground black pepper
- 1 pinch of salt
- 1 splash of white wine
- 500 grams of homemade béchamel sauce
- 70 grams of grated cheese to gratin
- lasagna pasta sheets
How to make Chicken and Mushroom Lasagna:
- Peel and chop the onion as finely as possible. Then, in a wide frying pan, add a drizzle of olive oil, bring to the heat and when it is hot, add the onion to poach it and start, like this, the filling for the chicken and mushroom lasagna.
- Trick: You can use the mincer to chop the onion if you are not able to make small pieces by hand.
- Chop the mushrooms into pieces that are not too large but not too fine either because we want them to be noticeable in the filling. Add them to the bread. We also chop the pieces of roasted pepper and add them to the pan together with the juice that remains in the pot (which will be approximately one finger of liquid) and a splash of white wine. Add a tablespoon of Bovril (if you don’t have it, replace it with a meat stock cube), stir and let it cook.
- Trick: I have used a mixture of mushrooms that are sold frozen but you can put the mushrooms that you like the most, much better if we are in season and you get them natural!
- When the vegetables are almost done, add the minced meat and stir well to prevent them from forming balls. Season with paprika and pepper and season with salt to taste. We cook until the chicken meat is done, although not too much so that it does not stay dry in the oven.
- We assemble the chicken and mushroom lasagna. To do this, we put a few tablespoons of béchamel sauce in the bottom of a dish that can go in the oven. Cover with a batch of lasagna sheets and add part of our filling. Smooth well with the help of a spatula and add a little béchamel on top. We cover with lasagna plates again and put the chicken and mushroom filling again. So until you finish the filling.
- Tip: I use lasagna plates that are cooked directly in the oven. Read carefully the instructions for use of the sheets you use in case it is necessary to hydrate them beforehand.
- We cover the last layer of meat with sheets of pasta and pour béchamel sauce on top. Finally, sprinkle with grated cheese and place the chicken and mushroom lasagna in the preheated oven at 200ºC for 40 minutes.
- When it is ready, we turn off the oven, let it cool down for a few minutes and serve. We can also let it cool by placing the dish on a rack, then cover it with transparent film and store it in the fridge until it is time to eat it. We heat it with a heat stroke in the microwave, and that’s it!
