Lasagna with mushrooms and chicken

There are a lot of lasagna recipes and they are so diverse that you get lost before choosing which recipe for this Italian dish to choose. You can change the toppings - and you will have a completely new dish. For lasagna, meat, vegetable or mushroom filling is suitable. Lasagna plates can be taken ready-made, they are sold in the store or you can cook it yourself. Do not spare the sauce, with it the lasagna will turn out juicier, and much tastier.

Ingredients

• 9 lasagne sheets
• 700 g chicken fillet
• 350 g champignons
• 450 g tomatoes in their own juice
• 300 g cheese
• 150 g onion
• oregano, basil, salt
• 50 g butter
• 2 tbsp. l. flour
• 2 tbsp. milk
• 2 eggs
• salt

Directions

1. Fry the onion in vegetable oil.
2. Add chicken to the onion and fry for 10 minutes.
3. Finely chop the mushrooms and add them to the chicken and onion. We fry for another 10 minutes.
4. Grate the tomatoes in their own juice (you can use fresh tomatoes, after pouring them with boiling water and removing the skin). Add salt, oregano and basil to the tomato puree to taste.
5. Preparing bechamel sauce. Lightly melt the butter.
6. Add flour, mix and lightly fry.
7. Add two cups of milk and cook over low heat until thickened.
8. Remove from heat, add eggs and stir quickly. Salt to taste.
9. Lay out the lasagna sheets (some sheets need to be pre-boiled, so read the instructions on the package). Due to the rounded corners of the shape, they had to be broken off a little.
10. Spread out half of the filling.
11. Spread half of the bechamel sauce over the filling. Then repeat the layers again: sheets, filling, sauce.
12. We cover with another layer of sheets and spread the tomato sauce. We put in the oven for 20 minutes at a temperature of 180 degrees.
13. We take out the lasagna from the oven, sprinkle with grated cheese and put it back in the oven for 20 minutes.
14. Lasagna with mushrooms and chicken is ready, bon appetit!