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30
June
Chicken and Mushroom Lasagne
Once again, it seems that beef is making headlines in the UK. But imagine you want a hearty lasagne, but want to do without the beef, then fear not. I have the answer. The answer is chicken and mushroom.
Chicken and mushroom are a familiar duo, and work equally well in this dish as they do in pies or pasties. There may seem a few steps to this recipe, but believe me, the end result is so worth it.
Its quite calorific, so if you are trying to look for ways to shave off a few, use a light cream cheese instead of the mascarpone. You could also use grilled bacon instead of pancetta and chop it up.
Chicken and Mushroom Lasagne
Print recipe
| Serves | 4 |
| From book | Freeze and Easy |
Ingredients
- 500g Chicken Thigh (skinless and boneless)
- 3 sprigs Fresh Thyme
- 200ml White Wine
- 3 tablespoons Olive Oil
- 750ml Chicken Stock
- 2 Onions (thinly sliced)
- 115g Diced Pancetta
- 350g Forestiere Mushrooms (sliced)
- 3 cloves Garlic
- 55g Unsalted Butter
- 55g Plain Flour
- 115gg Marscapone
- 6 Lasagne Sheets
- 40g Freshly Grated Parmesan
Directions
| 1. | Put the wine, stock and thyme in a large pan along with the chicken, then simmer gently for 45 minutes |
| 2. | Remove the chicken and put to one side to cool, then cut into bite sized pieces |
| 3. | Pour the stock into a jug through a sieve, and make up to 750ml with water if necessary |
| 4. | In a frying pan, add half the olive oil and fry the onions and pancetta until softened and just starting to colour. Remove from pan with a slotted spoon and put to one side |
| 5. | Add the rest of the olive oil and the garlic, then add the mushrooms. Fry until the start to colour, then put to one side. |
| 6. | In a saute pan, melt the butter, then add the the flour and cook for a few minutes |
| 7. | Slowly add the stock, stirring well between each addition |
| 8. | Simmer for a few minutes until thickened, then add the mascarpone |
| 9. | Pre-heat the oven to Gas Mark 5 / 190°C / 375°F |
| 10. | In a 9" square dish, add a little sauce then 2 sheets of pasta |
| 11. | Add half the chicken and half the onion & pancetta. Add one third of the mushrooms |
| 12. | Pour over a little more sauce then 2 more sheets of pasta |
| 13. | Add the rest of the chicken, the rest of the onion, and another third of the mushrooms |
| 14. | Add half the remaining sauce and cover with 2 more sheets of lasagne |
| 15. | Add the final third of the mushrooms and the last of the sauce |
| 16. | Sprinkle the top with the parmesan then bake for 45 minutes until the top is golden and bubbling |
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