- vegetable oil - 1 teaspoon
- chicken breasts with skin and bones - 450 Grams
- unsalted butter - 4 items. spoons
- of mushrooms - 240 Grams
- large shallots - 2 pieces
- garlic - 4 teeth
- flour - 1/4 cup
- milk - 3 1/2 cups
- freshly ground black pepper - 1/4 Teaspoon
- fresh grated nutmeg - 1/4 teaspoonfuls
- spinach - 120 grams
- Parmesan cheese - 1 1/2 cups
- lasagna plates - To taste
1. Preheat the oven to 230 degrees. Heat the small frying pan over medium-high heat. Add the vegetable oil and chicken breast skin down. Cook, without turning, to brown, about 5 minutes. Turn the chicken over and place in the oven. Bake until the meat thermometer inserted into the thickest part of the hen, will not record the temperature 71 degrees. The chicken is ready when the juices that are released from the meat are clean. Take the frying pan out of the oven and cool the chicken. When the chicken cools, separate the meat from the bones and grind it. Reduce oven temperature to 190 degrees. 2. Prepare the sauce. Melt the butter in a large saucepan over medium heat. Add finely chopped mushrooms and fry, stirring frequently until the liquid evaporates and the mushrooms lightly browned, 5 to 7 minutes. Add onion and fry until soft, 3 to 4 minutes. Add chopped garlic and fry for about 30 seconds, until the fragrance appears. Add the flour and cook, stirring with a wooden spoon, for about 1 minute. 3. Gradually add the milk, whisk and continue to cook, stirring until the sauce thickens, about 5 minutes. Add a teaspoon of salt, black pepper, nutmeg, spinach, cut into strips 8 mm thick, and 1 cup grated Parmesan cheese. Cook, stirring, until the sauce thickens, about 2 minutes. Then add the chicken meat. Add more salt to the sauce if necessary. Turn off the heat and cover the pan with a plastic wrap until you are ready to pick up the lasagna. 4. Sprinkle with culinary spray a baking dish measuring 22X32 cm. Pour a cup of sauce on the bottom of the mold, trying to ensure that the sauce does not contain large pieces of chicken. Top with lasagna plates. Alternate the layers of sauce and plates to make about 4 layers. 5. Pour lasagna on top of the remaining sauce and sprinkle with the remaining Parmesan cheese. Cover the form with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for about 20 minutes until the sauce starts to boil. 6. Give climbing for about 10 minutes. Then cut the lasagna into pieces and serve it to the table.
Servings: 6-8