White lasagna

Name: White lasagna
Prep time: 65 min
Cook time: 40 min
Yield: 6
Cuisine: Italiana
Ingredients: 2 tablespoons butter; 1 cup onion, finely chopped; 1 tablespoon garlic, finely chopped; 2 cups chicken breast, in small cubes; 2 cups HERDEZ® sliced mushrooms; salt and pepper; 5 tablespoons butter, for the béchamel; 5 tablespoons flour, for the béchamel; 4 cups milk; 1 teaspoon nutmeg, for the béchamel; 1 cup Manchego cheese, grated, for béchamel; salt and pepper; 1 package lasagna sheets, precooked; 2 cups Manchego cheese, grated; HERDEZ® sliced mushrooms, for decoration; parsley, finely chopped, for decoration

Herdez

This recipe for white lasagna will solve your meal in record time! Are you ready to try it?

We created this recipe to pay homage to Italian cuisine, as it combines the creaminess of the filling with the smooth texture of the lasagna sheets, but best of all, the mushrooms add an irresistible flavor, as well as fiber and other nutrients.

Whether you're planning a romantic dinner or looking for options for your Christmas menu, this white lasagna is the ideal recipe, as it is easy to make and you don’t have to spend a fortune.

Moreover, for this lasagna recipe, we teach you how to make béchamel sauce, a kitchen essential.

So if you don’t know what to make for dinner today, let yourself be enveloped in the incredible flavor and creaminess of this white lasagna recipe with chicken, béchamel sauce, and mushrooms. Pair it with a nice salad and a glass of wine for a complete meal.

Reviewed by Editorial Team of Kiwilimón

Published: 28-11-2024

Preparation

25 mins

40 mins

Low

Melt the butter in a skillet over medium heat and add the onion, garlic, and chicken breast. Cook for 5 minutes or until the chicken is lightly browned. Add HERDEZ® sliced mushrooms, season with salt and pepper, cover the skillet, and cook for 10 minutes. Set aside. For the béchamel: Melt the butter in a pot over medium heat, incorporate the flour, and cook over medium-low heat for 2 minutes. Add the cold milk and nutmeg and cook for 5 minutes or until it thickens, then season with salt and pepper. Finally, add the manchego cheese, let it melt for 2 minutes, and set aside.