John Myers
Ingredients for 4 servings:
- 480 g chicken breast fillet(s) (or turkey)
- 1 onion(s)
- Spice mix (gyros spice)
- 50 g margarine, semi-skimmed
- 40 g flour
- 750 ml milk (1.5%)
- 250 ml vegetable stock
- salt and pepper
- 200 g mushrooms
- 4 large tomatoes
- e.g. lasagna sheet(s)
- 100 g sheep’s cheese (25% fat)
- Thyme, dried
- Oregano, dried
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
RV for 4 people at 10 P each or 6 people at 8 P each
Cut the chicken into small pieces. Halve the peeled onion and slice into thin half rings. Mix both in a bowl with the gyro seasoning and oregano. Let the mixture sit in the refrigerator for about 2 hours. Preheat the oven to 200°C. Melt the margarine in a saucepan and sauté the flour in it. Stir in the milk and broth and let the béchamel sauce simmer for about 5 minutes. Brown the gyro meat in a non-stick pan without adding any fat, season with salt and pepper. Meanwhile, slice the mushrooms and tomatoes. Pour some of the béchamel sauce into a baking dish and place a layer of lasagna sheets on top. Spread half of the tomatoes, meat, and mushrooms on top. Pour over half of the remaining sauce. Spread another layer of lasagna sheets and the remaining tomatoes, meat, and mushrooms on top. Pour over the remaining béchamel sauce. Crumble the feta cheese into small pieces and spread it over the lasagna. Sprinkle with dried thyme and bake in the hot oven on the lowest rack for about 50 minutes. Since we’re just two adults and one child, we could practically eat twice as much. That’s why I calculated the portions for 6 servings. It also depends on the size of the baking dish.
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