White Chicken Lasagne
- C.A.T
- 2 days ago
- 2 min read
I thought this might be good, but it was better. It is very rich and we didn't have salad in but it definitely needs it to balance the decadence. Vegetables don't bring enough fresh. Poaching the chicken in the liquid then using it for the sauce added an extra dimension to the flavour.
Ingredients
Chicken & stock
500g chicken breast or thighs
4 cups milk
2 cups chicken stock (with 3 stock cubes)
2 bay leaves, dried
1 tsp dried thyme
1/2 tsp black pepper
Mushrooms
1 tbsp butter
1 tbsp olive oil
300g mushrooms, sliced
2 garlic cloves, minced
1/2 tsp salt and pepper
White sauce
50g butter
2 garlic cloves, minced
110g plain flour
200g grated cheddar cheese
(and the poaching liquid)
Lasagna
Lasagna sheets
2 cups grated mozzarella cheese
Method
Chicken
Add the milk and stock into a large pan and bring to a very gentle simmer.
Add chicken, pepper, bay leaves and thyme.
Place the lid on and simmer gently for 15 mins (do not boil).
Remove chicken and shred.
Cover pot and set poaching liquid aside.
Mushrooms
Heat the oil and butter in a deep pan, add the mushrooms, garlic, salt and pepper, cook for 5 mins until golden.
Spoon into a bowl and set aside
White Sauce
Melt butter in the now empty pan, add garlic and stir until golden.
Add the flour, stirring constantly for 1 min.
Gradually pour in 2 cups of the reserved poaching liquid while stirring constantly.
Gradually add remaining liquid and stirring constantly so the flour dissolves.
Remove from heat and stir in cheese until melted.
Remove 2.5 cups of sauce for the topping.
Stir the chicken and mushrooms into the rest.
Assemble
Preheat oven to 180°C.
Smear some sauce on the base of a baking dish and cover base with lasagna sheets.
Top with half the chicken mixture, then lasagna sheets, repeat.
Pour over reserved White Sauce and sprinkle with mozzarella.
Cover loosely with foil and bake for 25 mins.
Remove foil and bake for a further 10 mins.
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