Chicken lasagna: every bite is a creamy, dreamy, cheesy thrill
published on 27 December, 2019 at 17:25
This chicken lasagna is rich, satisfying, comforting, flavorful and boasts towering layers for the ultimate flavor and texture.
INGREDIENTS
2lbs chicken breast
4 cups milk
2 cups chicken stock
2 bay leaves
3 sprigs of thyme
2 tsp Vegeta
1/2 tsp black pepper
MUSHROOMS:
2 tbsp butter
2 tbsp olive oil
Mushrooms 500g
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
WHITE SAUCE:
50g butter
2 garlic cloves, minced
Flour 3/4 cup
2 cups grated cheddar cheese
Lasagna sheets 375g
2 cups grated mozzarella cheese
METHOD
- Add milk, broth and vegetables in a large pot. Bring to a boil, add chicken, bay leaf and thyme. Cover and cook for 15 minutes. Remove chicken and chop. Cover the pan and set aside the poaching liquid.
- MUSHROOMS: Heat half the oil and butter in a pan. Add half the mushrooms and half the garlic, salt and pepper. Cook for 5 minutes. Transfer to a bowl and repeat with the remaining mushrooms.
- WHITE SAUCE: Melt the butter in a pan, add the garlic. Stir until golden brown. Add flour. Stir for 1 minute. Gradually pour 2 cups of the poaching liquid.
- Mix another cup of liquid, then add the remaining liquid and mix well to dissolve.
- Stir until it thickens. Remove from heat, mix in cheese.
- REMOVE 2 1/2 cups of sauce. Then add the chicken and mushrooms to the remaining sauce.
- Put a little sauce on 9 x 13" baking dish. Add sheets of lasagna.
- Top with half the chicken mixture, then sheets of lasagna, the remaining chicken mixture then more sheets of lasagna.
- Pour with reserved white sauce, sprinkle with mozzarella. Lightly cover with foil.
- Bake for 25 minutes at 180°C/350°F. Remove the foil, bake another 10 minutes.
- Soak for 10 minutes and serve.
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