Lavaña Roll alla Lasagna

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Lavaña Roll alla Lasagna

Ingredients

Armenian Lavash - 2 pieces
Onion - 3 pieces
Milk - 1 qt
Tomatoes - 3 pieces
Skin-On Chicken Breasts - 17.6 oz
Pickled Chanterelles - 10 pieces
Spices - to taste
Butter - 3.5 oz
Wheat Flour - 2 tablespoons

Step by Step guide

Step 1

Slice the onion into half rings. Cut the tomatoes into thin wedges (preferably peel them).

Step 2

Finely chop the chicken meat, season with salt, and add spices.

Step 3

Now, let's head to the stove to sauté everything. In one pan, sauté 2/3 of the onion until half-cooked, then add the tomatoes, herbs, salt, and spices (I used a chicken seasoning mix), and let it simmer.

Step 4

In a second pan, sauté the chicken until half-cooked, then add the remaining onion and cook until the onion is ready... by that time, the tomato filling should be ready... drain the resulting broth as we will need it later.

Step 5

Now, let's make the béchamel sauce. For this, melt the butter and gradually add the flour, mixing well. Then, slowly pour in the milk, eliminating lumps, add salt, spices, and cook on low heat until it reaches a consistency similar to sour cream.

Step 6

Generously grease a baking tray with sunflower oil, lay down the lavash, and spread sauce on it. Evenly distribute half of the vegetable filling, half of the chicken, and cover with the second lavash. Repeat the process — sauce, vegetables, chicken, but add the mushrooms (which I had already sautéed) on one side and sprinkle with cheese.

Step 7

Then add a little more sauce before rolling it up. Roll it up very carefully! Brush a little sauce on top and send it to a preheated oven at 160–338°F for 10 minutes. Then pour the vegetable broth on top and return to the oven for another 10 minutes.