Chicken Lasagna

Chicken Lasagna, a delicious gratin for your main meal; A dish of both mushroom chicken and tomato, a grilled delight
Make this delicious chutney at home and easily with this recipe.

Easy Chicken Lasagna Recipe


1 packet of lasagna
5 chicken cutlets
a can of peeled tomatoes
1 can of Parisian mushrooms, sliced
1 onion
225 grams tomato porter
1 chicken broth cube
75 g grated Gruyere

For Bechamel:
fake butter
herbs of your choice
1 knob of butter, for the dish


First of all, preheat your oven to 200 degrees.
Then cut your chicken cutlets into small cubes, brown them in a pan with a little oil… set aside

Then brown them in the pan, too, with a turn of sliced ​​mushrooms and chopped onions.
Find a saucepan and then crush your peeled tomatoes in it,
Pour the contents of the pan with mushrooms and onions, then add the crumbled bouillon cubes and mix everything well, adding salt, pepper and herbs.
Now switch to the béchamel, melt a little margarine in a saucepan, then add the flour and stir with a whisk.

Then pour the milk while stirring in a stream to make the sauce.
Butter a gratin mold with a butter knob, then put a layer of béchamel on top, followed by a layer of lasagna, a layer of chicken, and another layer of tomatoes with mushrooms.

Repeat the same operation to end up with a layer of béchamel and then sprinkle with grated ghee and a few bits of butter on top.

Finally put your mold in the oven to bake for 35 minutes.

Treat yourself well… bon appetit!


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