لازانيا بالدجاج والفطر

Finely chop the onion, slice the mushrooms thinly, and cut the chicken into small cubes

Heat olive oil and butter in a pan, sauté the onion and crushed garlic, then add the mushrooms and cook over medium-high heat

In a separate pan, sauté the chicken with salt, pepper, and sweet paprika until cooked through

Add the chicken to the mushroom mixture and stir well.

For the Béchamel Sauce: Melt 300 grams of butter, add the flour, and stir until it turns golden.

Gradually add the milk while continuously stirring over medium heat until the sauce thickens.

Test the thickness by running your finger across the back of a spoon; it should leave a clean line.

Pour a little béchamel into an oven tray. Arrange the lasagna sheets and add a layer of filling. Add a layer of béchamel and repeat the process 4-5 times.

Finish with a layer of bechamel and grated cheese. Cover the tray with baking paper and then foil.

Bake in an oven preheated to 200°C (top and bottom) for 30-35 minutes.

Remove the foil and blush for 5 minutes if necessary. Note: Cooking time depends on the instructions on the lasagna box.