Chicken and Garlic Mushroom Lasagne
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This is a family favourite a twist on normal lasagne that they can't get enough off
Even though it smells amazing while cooking I actually don't eat it as I hate mushrooms but my family love anything with mushrooms.
Even though it smells amazing while cooking I actually don't eat it as I hate mushrooms but my family love anything with mushrooms.
- 1 kg chicken breast or boneless skinless thigh
- 4 cups (1L) milk , any fat %
- 2 cups (500ml) chicken broth stock
- 2 bay leaves , dried
- 3 sprigs thyme (or 1 tsp dried thyme)
- 2 tsp Vegeta (or 2 chicken stock cubes )
- 1/2 tsp black pepper
MUSHROOMS:
- 2 tbsp (30g) butter
- 2 tbsp olive oil
- 500g mushrooms , quartered
- 2 garlic cloves , minced
- 1/2 tsp salt and pepper , each
WHITE SAUCE:
- 50g / 4tbsp butter
- 2 garlic cloves , minced
- 3/4 cup flour , plain
- 2 cups low fat grated tasty cheese
LASAGNA:
- 375g lasagna sheets , fresh (or 250g dried)
- 2 cups (200g) mozzarella cheese
Instructions
CHICKEN:
- Place milk, stock and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken, pepper, bay leaves and thyme.
- Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
- Remove chicken and shred. Cover pot and set poaching liquid aside.
MUSHROOMS:
- Heat half the oil and butter in a very large, deep skillet over high heat (or use large pot). Add half the mushrooms with half the garlic, salt and pepper.
- Cook for 5 minutes, stirring leisurely, until golden. Transfer to bowl and repeat with remaining mushrooms.
WHITE SAUCE:
- Lower heat down to medium.
- Melt butter in skillet, then add garlic. Stir until golden.
- Add flour. Stir constantly for 1 minute.
- Gradually pour in 2 cups of reserved poaching liquid while stirring constantly, it should turn into a thick paste.
- Mix in another cup of liquid, then add remaining liquid and stir well to dissolve. Use whisk if necessary to make lump free.
- Stir constantly for 1 to 2 minutes until it thickens - you should be able to draw a path across a spoon .
- Remove from heat, stir in cheese until melted. Taste and add more salt & peppers, if needed.
- REMOVE 2 1/2 cups (625ml) of sauce (save for topping). Then stir in chicken and mushrooms into remaining sauce.
ASSEMBLE & BAKE:
- Preheat oven to 180°C/350°F.
- Smear some sauce on the base of a 23 x 33 cm / 9 x 13" baking dish. Cover base with lasagna sheets.
- Top with half chicken mixture, then lasagna sheets, remaining chicken mixture then more lasagna sheets.
- Pour over reserved White Sauce, sprinkle with mozzarella. Cover loosely with foil or use upside down baking tray (ensure it's not touching cheese).
- Bake for 25 minutes. Remove foil, bake further 10 minutes until golden and bubbly.
- Stand 10 minutes, garnish with parsley if desired then cut to serve!
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