It’s true that lasagna is somewhat laborious to prepare, but it’s also true that the end result is worth it, and what’s more, since it accepts so many variations in filling, it’s easy to adapt the recipe to suit everyone. To keep it simple, you can use pre-cooked lasagna dishes, which can be added directly without pre-cooking, although we recommend boiling them for 3 minutes to make sure they are well cooked. At the end, if necessary, add chicken or mushrooms so that the filling is abundant.
Chicken and mushroom lasagna
12 sheets of lasagna
300 g of chicken breast
250 g of mushrooms
1 clove of garlic
250 g of tomato sauce
extra virgin olive oil
1. Season the breasts with salt and pepper and cook them in a pan with a little oil, on medium heat, until they are well done. We wait and reserve them.
2. Wash the mushrooms and chop them. Chop the onion and garlic clove. In the same pan where you cooked the breasts, saute the chopped onion and garlic with a good oil reaction, for about 10 minutes on low heat. Add the mushrooms, make a few turns and pour in the white wine.
3. Cook over medium heat until the alcohol evaporates. Turn off the heat, mix with the chicken and tomato sauce.
4. Prepare the béchamel: In a saucepan, melt the butter and fry the flour for about 3 minutes, stirring constantly so that it does not burn. Pour in the warm milk, salt and pepper and whisk until thickened over medium heat.
5. Boil the dishes cannelloni following package directions. Cool and drain to assemble the lasagna.
6. Cover the base of a fountain suitable for the oven with a couple of spoons of béchamel and a layer of boiled cannelloni on top. Then cover with a layer of filling, another layer of cannelloni and another layer of béchamel sauce; then another with stuffing and another with cannelloni dishes and finishing with more béchamel sauce and grated Gruyère cheese.
7. Bake at 180ºC for about 20 minutes until the surface is golden.