Not everyday beef lasagna, sometimes let’s do chicken 😊

What You’ll Need - Makes 1 standard (40.5 x 25cm) Lasagna

  • 1 Box Lasagna Sheets

  • 4 Chicken Breasts

  • 1 250g Punnet Button Mushrooms

  • 1 Onion (Yellow or White)

  • 1L Full Cream Milk

  • 50g Butter

  • 2 Tbs Flour

  • 2 Tbs Vegetable Oil

  • 4 Garlic Cloves

  • 1 Tsp Smoked Paprika

  • 1 Tbs Dried Oregano

  • 1 Tbs Dried Thyme

  • +/- 200g Any hard cheese grated

  • Salt & Pepper

Prep - 30 Minutes

  • Place the chicken breasts in a large pot of salted water and bring to a boil. Once boiling, turn the heat down to low and allow to poach for 15 minutes.

  • Remove from the water and set aside to cool down.

  • While the chicken is cooling down, slice your button mushrooms, chop the garlic and onions.

  • Once the chicken has cooled down, using two forks or your hands, pull the chicken apart to shred the chicken into stringy pieces.

Let’s Get Cooking - 1.5 Hours

  • Preheat your oven to 200 degrees

  • In a large pot, add the butter and vegetable oil. Once the butter is melted, add the mushrooms, garlic and onion. Fry this until the mushrooms and onions are soft.

  • Add your paprika, thyme and oregano and combine.

  • Add the flour and combine and then switch to using a whisk.

  • Add the full box of milk into the pot and stir until it starts to thicken and simmer.

  • Add the shredded chicken and season everything with salt and pepper to taste.

  • Reduce your heat to medium - low and allow the sauce to simmer for 5 minutes just so the chicken can combine well with the sauce.

  • Start to assemble your lasagna by putting a thin layer of the sauce at the bottom of your baking tray or casserole dish. Then layer the lasagna sheets.

  • Add about 2 - 3 cups of the sauce in between the lasagne sheet layers leaving a small amount of the sauce for the top.

  • Once you’ve put your last layer of the lasagne sheets on, place a small amount of the sauce on top just to cover the sheets. Cover with foil and bake in the oven for about 45 minutes until the sheets are cooked.

  • Once cooked, remove the foil and add your grated cheese on top. Place back into the oven to let the cheese melt and start to brown.

  • Let your lasagna sit for at least 5 minutes before cutting through it.

Love,

V

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