Summary

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

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Instructions

1. 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.
2. Preheat the oven to 200 ° C.
3. 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.
4. Fry the gyros meat in a coated pan without adding any fat, season with salt and pepper.
5. In the meantime, cut the mushrooms and tomatoes into slices.
6. 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.
7. 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.
8. 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.
9. Since we are only two adults and one child, we could almost eat twice of it.
10. That`s why I calculated the P`s for 6 servings.
11. Also depends on the size of the baking dish.