Lasagna with mushrooms and chicken

Finely chop the onion.

Fillets finely chopped.

Mushrooms are finely chopped.

Vegetable oil to fry the onions.

Add the fillets and fry for 5 minutes.

Add the mushrooms, salt, pepper, fry for 15 minutes.

Prepare the sauce "Bechamel".
Melt the butter.

Add the flour, lightly fried.

Then pour in the milk, salt and pepper and cook, stirring occasionally, until the sauce is thick (it should resemble thin sour cream.

Tomato peel, put in a blender.

To grind. If there is no blender, tomatoes can grate.

Chop the greens finely.

Mix the tomatoes and herbs.

In a baking dish (I used the shape of the size 17-25 cm and height 5 cm), put one layer of lasagna sheets (carefully read the instructions on the package, some firms offer lasagna sheets boil, some use dry leaves).
I leaves not boiled.

The sheets lay half of the mushrooms with a fillet.

Put half of the sauce.

Put the lasagna sheets.

Add remaining mushrooms fillet.

Put the remaining sauce.

Put the lasagna sheets.

Put the tomatoes.
Put in the oven.
Bake at 180 degrees for 20 minutes.

Grate the cheese on a coarse grater.

After 20 minutes, sprinkle lasagna with cheese.
Bake for another 20-25 minutes.

Bon appetit!