White Lasagne Chicken, Mushroom and Gruyere
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.
- 500 gm button mushrooms sliced
- 40 ml olive oil 2 tablespoons
- 1 onion diced small approx 1/2 cup
- 2 cloves garlic crushed
- 125 ml white wine approx 1/2 cup
- 1 kg Chicken cooked chopped or shredded SEE NOTES
- 100 gm butter 6 tablespoons
- 100 gm plain flour 1/2plus 2 tablespoons
- 1 litre chicken stock 4 cups
- 500 ml milk 2 cups
- 5 gm salt and pepper
- 1 Tablespoon dijon mustard
- 375 gm lasagne sheets 1 packet, fresh
- 100 gm Gruyere Cheese divided into 2
- 100 gm grated parmesan cheese
- 100 gm Mozzarella Cheese. divided into 2
- 250 ml cream 1 cup - thickened or heavy
Use pre- bought roasted chicken or dice raw chicken thigh and simmer in the stock for the sauce. Drain and set aside.This makes a really delicious flavoured stock
Don't forget you can make this cover and refrigerate for a day. Just lengthen the cooking time by about 10 minutes.
Add as much cheese as you can handle 🙂