Chicken and Mushroom Lasagne

Serves 8 75 min Added by Julian

For a break from the traditional, this creamy, cheesy, chicken-based lasagne with mushrooms and caramelised onions is an absolute winner.

BECHAMEL Ingredients

  • 50 grams butter
  • 1/3rd cup plain flour
  • 3 cups whole milk
  • 1 chicken stock cube or 2 teaspoons chicken stock concentrate
  • 1 cup grated parmesan
  • 1/4 teaspoon freshly grated
  • nutmeg
  • 2 bay leaves

ONIONS Ingredients

  • 3 large brown onions, sliced
  • 2 tablespoons extra virgin olive oil
  • Small knob of butter
  • 2 sprigs of fresh thyme
  • 2 teaspoons brown sugar
  • 2 teaspoons balsamic vinegar

Preparation

  • 2 tablespoons extra-virgin
  • olive oil
  • 40 grams butter
  • 700 grams mixed mushrooms, sliced
  • 400 grams fresh lasagne sheets
  • 4 cups rotisserie or leftover shredded chicken
  • 1½ cups caramelised onions - See below (I made my own but store-bought is also fine - see recipe page 49)
  • 1 cup grated mozzarella
  • 125 grams buffalo mozzarella, drained

Start with the onions first as they take a little bit of preparation

CARAMELISED ONIONS: 1. Put the onions, oil, butter and thyme in a large frying pan and season well with salt and pepper. Cook gently, partly covered with a lid for about 20 minutes, stirring occasionally. 2. Stir in the sugar and vinegar and cook uncovered for another 10 minutes until tender and golden. 3. Preheat the oven to 170°C fan bake.

BÉCHAMEL: 1. Melt the butter in a deep frying pan or pot over a medium heat, add the flour and whisk to a firm paste. 2. Cook for one minute, stirring so that it doesn't catch on the bottom. Add the milk in three lots, whisking to combine until well incorporated. 3. Add the stock cube and keep whisking, on the heat, until thickened and smooth. Whisk in the parmesan, nutmeg and add the bay leaf. Season to taste. 4. Cover the surface with plastic wrap and set aside to cool.

TO ASSEMBLE: 1. Heat the oil and butter in a large frying pan. 2. Add the mushrooms, season well with salt and pepper and cook over a medium-high heat for 12 minutes. 3. Spread a thin layer of béchamel in the base of the baking dish and put a layer of lasagne sheets on top. Spoon over half of the shredded chicken and top with half of the caramelised onions and half of the mushrooms then top with a third of the béchamel and a third of the grated cheese. (These will meld together as it cooks.) 4. Repeat layering with more lasagne sheets, chicken, onions and mushrooms and béchamel, finishing with the last of the lasagne sheets and remaining béchamel. 5. Dot with torn pieces of mozzarella and sprinkle with remaining grated cheese. 6. Cover with foil and bake for 20 minutes, then remove the foil and bake another 20 minutes or until golden and bubbling and the pasta is fully cooked.