- Chicken fillet - 700 Grams
- Champignons - 500 Grams
- Bow - 1 piece
- Lasagna - 250 Grams
- Cheese - 400 Grams
- Milk - 1 Liter
- Sour Cream - 250 Grams
- Flour - 4 Art. spoons
- Salt and pepper - To taste
- Butter - 8 Art. spoons
1. About thirty minutes or so we put the chicken to boil. We clean the onion, chop it finely and fry until golden. We cut the mushrooms and add to the onions. Stew until the liquid evaporates. In small pieces chop the boiled chicken. 2. Add mushrooms to the chicken, add sour cream, pepper and salt. Well mix and five minutes of stewing. 3. For the sauce mix butter, milk and flour. Forms spread the sauce. Lay out a layer of sheets. Read the instructions on the packaging of lasagna. Sheets of lasagna can not be boiled. 4. We put a third of the filling into lasagna. On a small grater we will grate the cheese and sprinkle it on top. 5. Repeat the layers two more times. Cover the lasagna with the top, pour over the sauce and then sprinkle with grated cheese. For about forty minutes we send lasagna to a heated oven, the temperature is one hundred and eighty degrees. 6. Then we take out the lasagna from the oven. We shift to the plate, and we can serve to the table.
Servings: 6