Naomis Gyros – Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 480 g chicken breast fillet (s) (or turkey)
- 1 onion (s)
- Spice mix (gyros spice)
- 50 g mararine, semi-fat
- 40 grams flour
- 750 ml milk (1.5%)
- 250 ml vegetable stock
- salt and pepper
- 200 g mushrooms
- 4 large tomato (s)
- Lasagne plate (s)
- 100 g sheep cheese, (25% fat in dry matter)
- Thyme, dried
- Oregano, dried
Print Recipe
Pin Recipe Instructions
- Cut the chicken into small pieces. Halve the peeled onion and cut into thin half rings. Mix both in a bowl with the gyros spice and oregano. Let the whole thing stand in a cool place for about 2 hours.
- Preheat the oven to 200 ° C.
- Melt the margarine in a saucepan and sweat the flour in it. Stir in the milk and the stock and let the bechamel sauce simmer for about 5 minutes.
- Fry the gyros meat in a coated pan without adding any fat, season with salt and pepper.
- In the meantime, cut the mushrooms and tomatoes into slices.
- Put some of the bechamel sauce in a baking dish and place a layer of lasagne sheets on top. Spread half of the tomatoes, meat and mushrooms on top. Pour half of the remaining sauce over.
- Spread another layer of lasagne sheets and the rest of the tomatoes, meat and mushrooms on top. Pour the rest of the bechamel sauce over them.
- Crumble the sheep`s cheese into small pieces and spread over the lasagne. Now with the dr. Sprinkle with thyme and bake in the hot oven on the lowest rack for about 50 minutes.
- Since we are only two adults and one child, we could almost eat twice of it.
- That`s why I calculated the P`s for 6 servings.
- Also depends on the size of the baking dish.
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