Chicken and Mushroom Lasagna

Ingredients

Lasagna - 12 sheets

Chicken (breast) - 1 pc

Mushrooms - 500 g

Cream - 200 ml

Mozzarella cheese - 200 g

Parmesan cheese - 200 g

Milk - 1000 ml

Butter - 120 g

Flour - 3 tbsp

Egg - 1 pc

Nutmeg

Remove the chicken from the bone and separate it into strands by hand, but not too finely. Cut the mushrooms into slices and fry in butter until soft.

Add the chicken to the mushrooms, fry for a couple more minutes, then pour in the cream or sour cream, stir, simmer until thickened, and remove from heat.

Prepare the béchamel sauce. Melt the butter in a saucepan, add the flour, then gradually pour in the milk, stirring constantly to avoid lumps. Add the nutmeg and cook, stirring constantly, until the sauce thickens.

Now to assemble. Pour a small amount of béchamel sauce into the bottom of the pan and spread it evenly. Place the leaves on top.

The next layer is the chicken and mushrooms. Sprinkle with grated cheese and drizzle with the sauce. Repeat twice.

Cover the final layer of cheese and sauce with lasagna sheets, pour the remaining sauce over them, sprinkle with grated cheese, and bake in a preheated oven at 200°C for 40 minutes.

Enjoy!