Ingredients
- For the Chicken & Stock:
- 1 kg (2 lb) chicken breast or boneless, skinless thigh
- 4 cups (1L) milk
- 2 cups (500ml) chicken broth/stock
- 2 bay leaves (dried)
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 tsp Vegeta (or chicken stock powder/granulated bouillon)
- ½ tsp black pepper
- For the Mushrooms:
- 2 tbsp (30g) butter (divided)
- 2 tbsp olive oil (divided)
- 500g (1 lb) mushrooms (quartered)
- 2 garlic cloves (minced)
- ½ tsp salt
- ½ tsp black pepper
- For the White Sauce:
- 50g (4 tbsp) butter
- 2 garlic cloves (minced)
- ¾ cup (110g) plain/all-purpose flour
- 2 cups (200g) cheddar cheese (shredded)
- For the Lasagna:
- 375g (13 oz) fresh lasagna sheets (or 250g/8oz dried)
- 2 cups (200g) mozzarella cheese (shredded)
Instructions
- Cook the Chicken: In a large saucepan, combine milk, broth, stock powder, black pepper, bay leaves, and thyme. Bring to a gentle simmer over medium heat. Add chicken and cook on low for 15 minutes. Remove chicken and shred it. Set aside the poaching liquid.
- Cook the Mushrooms: Heat half the olive oil and butter in a large skillet over high heat. Add half the mushrooms with garlic, salt, and pepper. Cook for 5 minutes, until golden, then transfer to a bowl. Repeat with the remaining mushrooms.
- Make the White Sauce: In the same skillet, melt the butter and sauté the garlic until golden. Stir in the flour and cook for 1 minute. Gradually add 2 cups of the reserved poaching liquid, stirring constantly to form a thick paste. Add the remaining liquid and whisk until smooth. Continue to cook for 1-2 minutes until thickened. Remove from heat and stir in the cheddar cheese. Season with salt and pepper to taste. Reserve 2 ½ cups of sauce for topping, and stir the chicken and mushrooms into the remaining sauce.
- Assemble the Lasagna: Preheat the oven to 180°C (350°F). Smear some sauce at the bottom of a 9×13-inch baking dish. Layer with lasagna sheets, followed by half the chicken mixture. Add another layer of lasagna sheets, then the remaining chicken mixture. Top with more lasagna sheets and the reserved white sauce. Sprinkle with mozzarella cheese.
- Bake: Cover loosely with foil (or an upside-down baking tray) to prevent the cheese from touching the foil. Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until golden and bubbly.
- Serve: Let the lasagna rest for 10 minutes. Garnish with parsley if desired and serve!
Notes
- Vegeta is a vegetable stock powder that adds salt and flavor. Alternatives include chicken stock powder or bouillon cubes.
- Use any melting cheese like Monterey Jack or Swiss in place of cheddar for a different flavor.
- Fresh lasagna sheets yield the best results and don’t need to be cooked beforehand. If using dried sheets, cook according to the packet instructions before assembling.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
