Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 6 people
Ingredients
For the lasagna:
9 pre-cooked lasagna sheets
400g cooked chicken, shredded or cut into small pieces
250g sliced mushrooms
2 cloves garlic, chopped
200g grated mozzarella cheese
100g grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste
For the white sauce:
50g butter
3 tablespoons flour
750 ml milk
200 ml crème fraîche
1 pinch of nutmeg
Salt and pepper, to taste
Preparation
① Preparing the white sauce
Melt the butter in a saucepan over medium heat.
Add the flour and mix well for about 2 minutes to form a roux without browning.
Gradually stir in the milk, whisking constantly to avoid lumps.
Continue cooking and stirring until the sauce thickens, about 5 to 7 minutes.
Add the crème fraîche, nutmeg, salt, and pepper.
Mix until smooth. Remove from heat and set aside.
② Preparing the filling
Preheat your oven to 180°C (gas mark 6). In a skillet, heat the olive oil over medium heat.
Sauté the chopped garlic and sliced mushrooms for about 5 minutes until lightly browned.
Add the cooked chicken, season with salt and pepper.
Mix well and remove from heat.
③ Lasagna Assembly
In a gratin dish, spread a thin layer of white sauce on the bottom to prevent the lasagna from sticking.
Arrange 3 lasagna sheets on top.
Add a layer of the chicken and mushroom mixture.
Sprinkle with grated mozzarella cheese.
Pour a layer of white sauce.
Repeat these steps to create several layers, ending with a layer of white sauce.
Sprinkle the top with grated Parmesan cheese for a gratin effect.
④ Bake
Cover the dish with
