Lasagna doesn’t have to be a heavy, calorie-dense indulgence. You can make a lighter version that still feels indulgent and rich. This recipe swaps out the traditional meat sauce for a savory chicken and mushroom filling. It uses strained yogurt instead of a heavy béchamel. The result is a dish that is easier on the digestion. It is also faster to prepare than most layered pasta recipes.
The Ingredients You Need
The list is short. You do not need a pantry full of obscure spices.
- Chicken breast: One package. Boneless and skinless is best here.
- Mushrooms: Any variety works. Button or cremini mushrooms are standard choices.
- Light kashar cheese: 200 grams. This adds the necessary stretch and saltiness without the fat load.
- Strained yogurt: 500 grams. Thick yogurt is key for the creamy topping.
- Eggs: Three large eggs.
- Onion: One medium onion.
- Garlic: Two to three cloves.
- Olive oil: One tablespoon.
- Salt: To taste.
You will also need lasagna sheets. The original recipe does not specify dried or fresh, but dried sheets are more common for this style of preparation.
How to Prepare the Filling
Start with the aromatics. Chop the mushrooms, onion, and garlic into small, even pieces. Think of a piyaz style chop—small enough to distribute evenly but large enough to have some texture.
Heat a pan. Add the onions and garlic. Do not use oil yet. Add a splash of boiling water. Steam them until they soften. This releases their sweetness without browning them too quickly. Once the onions are translucent, add the mushrooms and a bit more water. Cook until the mushrooms release their moisture and the water evaporates. This concentrates the flavor.
While the vegetables cook, process the chicken breast. Use a food processor or meat grinder to turn it into a fine mince. You want it to look like ground meat.
Add the chicken mince to the pan with the mushrooms. Cook it until the chicken is done. If the pan gets too dry and the chicken sticks, add a little hot water. Keep it moist. Remove the pan from the heat. Stir in the olive oil and salt. Set this mixture aside.
Assembling the Dish
Preheat your oven to 160°C (320°F). This is a moderate temperature. It cooks the pasta through without burning the top too fast. Lightly grease your baking tray.
In a separate bowl, whisk the strained yogurt and the three eggs together. Mix them until smooth. This creates a tangy, creamy sauce that replaces the traditional cheese-heavy layer.
Now, build the layers. Start with a thin layer of the yogurt mixture on the bottom of the tray. This prevents the pasta from sticking.
Add a layer of lasagna sheets. Then, add a layer of the chicken and mushroom filling. Sprinkle some grated light kashar cheese over the meat.
Repeat the process. Pasta. Yogurt mix. Meat. Cheese.
Keep going until you run out of ingredients.
