White Lasagne with Chicken, Mushroom and Gruyere: In My Kitchen April ’16
White Lasagne is a great dish and now I have made this one I have multiple requests to make MORE. It has pasta in it, and that makes some people in my house very happy. It also has no tomato and for a Lasagne that’s a little unusual. I made it because I was asked for Mac and Cheese with chicken and …..I just thought I could go one better than that.
It is quite simple but I will warn you it is full of delicious cheese. One of my most favourite cheeses is Gruyere and I made this with a 12 month old one, along with Parmesan and a hint of Mozzarella, but any cheese you want to use would be ok. Although not strictly keeping with the white theme I think porcini might be an addition I would love here too. Porcini are the heaven of the mushroom world, to me any way.
I made a really big dish because I took it to a family dinner. This is a great dish to take to someone’s house ( a pot luck dinner) because you can make it up and refrigerate before baking. Take it with you and bake it in someone else’s oven!
This is also a post about some of the things In My Kitchen this April ’16. As always if you would like to see more In My Kitchen Posts visit Maureen www.orgasmicchef.com
Another cheese I love is this one. Can you guess what cheese this is? Are you a fan?.
Brillat Savarin, full fat gorgeously creamy triple cream cheese (actually 75% butter fat). This cheese is deceptively creamy and a real crowd pleaser with it’s fine fluffy rind. It has a semi soft texture that tends to surprise and then delight most people. It is lactic and delicately mushroomy with a gentle sourness and burst of flavour as it ages. It’s like eating the savoury equivalent of a cream cheese icing. Not many are equipped to stop at one bite……including me . This was a 500 gm round. Please drop over if you want some there is too much here!
This Rose Flower Jam was a gift from my Persian friend for Easter. It has a delicate rose flavour and I have used it to make a walnut tart. I spread some on the base of the pastry and then finished the baked tart with a lick of it on the top, thus following my personal mantra that nothing shall enter my house without being made into some kind of bakery item. (It’s coming up soon). My friend tells me that they take all of the petals and steam them, then make them into jam. They also make rosewater at this factory. I am sure you are familiar with Rosewater with it’s delicate exotic scent. It can be like inviting a drunken sailor to a tea party if it is overused. I learned this week that it’s overuse only ever extends to washing things down, like the walls and even the floors where he comes from, so that there is a sweet delicate smell everywhere. I thought this was a great idea for my sons bedroom. I’m going out to buy a case of rosewater.
While it is still unseasonably warm in Australia (scary), we seem to have an abundance of tomatoes. This salad is as easy as it is delicious and one for using up those ripe cherry tomatoes you may have. I tossed a couple of punnets ( pints) of them in olive oil and salt and pepper and a little balsamic before putting in the oven to roast while my Lasagne was resting ( yes a bit like resting meat). Once they had just softened I took them out and tossed them with some baby bocconcini, blanched green beans and rocket. There’s a bit of basil and finely chopped chives in there too. This has a ready made dressing thanks to the tomato juices and balsamic. It’s just the ticket for cutting through that cheese in the Lasagne.
- 400- 500 gm button mushrooms (1 lb) sliced
- 2 tablespoons olive oil
- 1 onion diced ( small approx ½ cup)
- 2 large cloves of garlic, crushed
- 125 ml white wine ( approx ½ cup)
- 1 kg ( approximately) cooked chopped or shredded Chicken ( Use pre- bought roasted chicken or dice raw chicken thigh and simmer in the stock for the sauce ( above). Drain and set aside. (Strain the stock). This makes a really delicious flavoured stock
- 100 gm or 6 tablespoons butter
- 100 gm (1/2 cup plus 2 tablespoons) plain flour
- 1 litre / 4 cups chicken stock
- 1-2 cups / 250- 500 ml milk
- salt and fresh ground pepper to taste
- 1 Tablespoon dijon mustard
- 1 packet of fresh lasagne sheets ( 375 gm)
- 100 gm Gruyere cheese ( divided into 2)
- 100 gm of Grated parmesan Cheese
- 100 gm Mozzarella Cheese. (divided into 2)
- 1 cup of cream - thickened or heavy cream ( optional but worth it)
- Heat a fry pan or pot with high sides and add the olive oil. Add the sliced mushrooms and saute on medium without browning till just starting to soften. Add the onion and garlic and continue to gently saute till soft. This will sweeten the onions and soften up the mushrooms, so go slowly. Add a bit of salt and pepper then the white wine. Bring back to a simmer and let the liquid reduce till almost all gone.
- Pour into the bowl with the shredded chicken ( or the chopped chicken you have cooked) and set aside. Put a pot on for the lasagne sheets and fill to the top with salted water and leave to boil.
- Meanwhile wipe out the mushroom pan and add the butter letting it melt before adding the flour and stirring till you have a nice thick paste. Make sure it is on low. Cook for a minute or two without colouring . (if starting to colour add some liquid to start it off) . Start to add the liquid starting with the milk then stock a bit at a time stirring well after each addition. You may not need all of the stock. The sauce shouldn't be thick and gluggy just slightly thick. Let your sauce simmer on very low for about 15 minutes stirring regularly before deciding to add more stock, you may not need it all. The addition of cheese will also thicken it a bit.
- Add a little salt and pepper and the dijon to the sauce along with ½ the gruyere, ½ the mozzarella and the parmesan. Stir well. Take off the heat and stir in the chicken and mushroom and any accumulated juices.Taste the sauce and make sure it is seasoned well.
- Mix the remaining cheeses together ready for them to be sprinkled on the top.
- Meanwhile boil the noodles to al dente and start to line the baking tray with them. 1 noodle and 1 cut in half should be enough for each layer. Count how many sheets you have and that is how many layers your chicken mix should stretch to.
- Start the process with about 1 cup of the chicken mix spread over the bottom of the tray. (it doesn't need to be thick, just spread it). Plan to end the layering with noodles on top ( not chicken)
- Continue in this way overlapping the pasta if necessary but using up all of the chicken as evenly as possible in each layer.
- Pour the cup of cream over the top and spread with a knife. Sprinkle over the extra cheese.
- Bake covered with foil for about 40 minutes then uncover and leave till bubbly and brown about another 10 minutes or so.
Add as much cheese as you can handle 🙂
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