Chicken and Mushroom Lasagna

Lasagna is a dish that tastes delicious with almost all ingredients, and chicken is no exception.
If you like, you can make this recipe with leftover roast chicken and in this case, use store-bought bechamel sauce.
For those who don't like mushrooms, you can remove them or replace them with 300 g (10.6 oz) of spinach leaves or cut green asparagus.

Neuza Costa

11 May, 2023

Ingredients:

• 1 small chicken, cut in half
• 1 carrot
• Basil stems
• 2 bay leaves
• 1 clove of garlic
• Salt
• Black pepper
• 80 g (2.8 oz) of butter
• 1 large onion, chopped
• 100 g (3.5 oz) of type 55 wheat flour (without yeast)
• 450 ml (15.8 fl oz) of milk
• 200 ml (7 fl oz) of cream
• Nutmeg
• Lemon juice
• 2 tablespoons of olive oil
• 3 cloves of garlic, chopped
• 100 g (3.5 oz) of sliced bacon, cut into strips
• 500 g (1.1 lbs) of sliced fresh mushrooms
• 200 g (7 oz) of tomato pulp
• 125 ml (4.4 fl oz) of white wine
• Fresh basil leaves, chopped
• 250 g (8.8 oz) of lasagna pasta
• 200 g (7 oz) of grated mozzarella cheese
• 200 g (7 oz) of grated emmental cheese
• Dried oregano leaves

Instructions:

1. In a pot with water, add salt, pepper, garlic, a bay leaf, carrot, and basil stems.
   Bring to a boil.
2. When the broth starts to boil, add the chicken.
   Cover and cook for 25 minutes.
3. After this time, remove the chicken to a plate.
   Strain and reserve the broth.
4. In a saucepan, heat the butter and 1/3 of the onion.
   Stir and let it sauté without browning.
5. Add the flour to the sauté and mix well.
   Gradually, while stirring, add half a liter (35.2 fl oz) of chicken cooking broth.
   Then, gradually while continuing to stir, add the milk and cream.
   Season the sauce with nutmeg.
   Adjust the salt and pepper.
   Finally, add a few drops of lemon juice.
   Stir until the cream begins to bubble.
6. Clean the chicken from skins and bones and shred.
7. In a large saucepan, heat the oil, the remaining onion, the remaining bay leaf, the chopped garlic, and the bacon.
   Stir and sauté without browning.
   Add the mushrooms to the sauté.
   Season with salt and pepper.
   Stir and sauté until the mushrooms lose their water.
8. Add the tomato pulp, the white wine, and 125 ml (0.5 cups) of chicken cooking broth.
   Let it boil for 2 minutes until the alcohol evaporates.
9. Add the shredded chicken, the chopped basil leaves, and 1/3 of the prepared sauce.
   Stir everything very well.
   As soon as it starts to bubble, add some dried oregano leaves and remove from heat.
10. In a bowl, mix the two cheeses.
11. In an oven dish, layer the meat, a little grated cheese, and lasagna pasta alternately.
    If the pasta is very thin, keep double the plates for the end, in this case, 4.
    Cover the pasta plates with the remaining sauce.
    Smooth and finally, sprinkle the lasagna with the remaining grated cheese.
12. Bake in a preheated oven at 180 °C (356 °F) with the lower rack and fan turned on.
    Let it gratinate for about 40 minutes until the lasagna is golden.
    Once done, remove from the oven and serve.

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The IntenseFlavour team wishes you a bon appetit!