Chicken Lasagna with Mushroom Sauce
Succulent combination of chicken with bacon and vegetables bathed in a creamy mushroom sauce. Truly a delight that your whole family will love.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
- 1 can cream of mushroom, Herdez
- 500 grams ground meat, chicken
- 1/2 onions, large
- 2 cloves garlic
- 2 sheets bacon
- 2 sprigs celery
- 1 carrot, large
- 1/2 cups white wine, or pink
- 2 tomatoes, large
- 2 pumpkins
- 100 grams button mushrooms
- 9 sheets lasagna sheets
- 1/2 cups sour cream
- 200 grams Manchego cheese, grated
- 100 grams Gouda cheese, grated
- 1 teaspoon corn oil
- 1 pinch salt
- 1 pinch aromatic herbs
Preparation
1h
10 mins
Low
- Oven Preheated to 180 °C
- In a pot, boil water to cook the pasta according to the package instructions. Meanwhile, after washing and disinfecting the vegetables, chop them to the desired size.
- In a separate bowl, mix the sour cream with the Herdez mushroom cream.
- Heat a skillet with oil and sauté the onion.
- When the onion is translucent, add the garlic, celery, carrot, bacon, tomato, and half a glass of wine.
- Once the wine has evaporated, add the mushrooms, zucchini, ground chicken, herbs, and half of the cream mixture.
- Season with salt and pepper to taste.
- Simmer until the chicken is fully cooked.
- In a glass baking dish or aluminum baking mold, place a layer of cooked pasta, then some of the chicken and vegetable mixture, and pour over the Herdez mushroom cream mixture. Sprinkle with grated cheese and repeat the process until the mold is full.
- Finish with a layer of lasagna pasta and pour over the Herdez mushroom cream mixture, then sprinkle with cheese.
- Cover with aluminum foil and bake at 180 °C for 10-12 minutes or until the cheese is gratinated.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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