Ingredients
-
8
-
1
-
-
1
-
500
-
4
-
1
-
3
-
1
-
1
-
-
1/3
-
1/3
-
2
-
1
Directions
Chicken & Mushroom Lasagne, I came up with this recipe for my son’s dinner tonight (The rest of us were having a tomato based lasagne, which he doesn’t eat ) I tried keeping this simple for his tastes, so feel free to add extra herbs or vegetables to suit your own tastes! :), We loved it!! I just got fresh mushrooms today, and used leftover grilled chicken, so it had a smoky flavor, yum!!, Delicious! We really enjoyed this lasagna It’s great to have something a little different I will make again!
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Steps
|
1
Done
|
Heat Oil in a Saucepan, Add Chicken and Onion, Stirring Until Just Cooked. Add Mushrooms, Garlic, Thyme, and Basil. Cook Until Mushrooms Are Tender. Set Aside. |
|
2
Done
|
Combine Butter and Flour, Cook For 2 Minutes. Gradually Add Flour, Stirring Continuously. When Sauce Starts to Thicken, Season With Salt, Pepper, and Nutmeg, and Stir in Cheese. |
|
3
Done
|
Spread a Thin Layer of the Chicken Mixture in the Bottom of a Lasagne Dish. Top With a Layer of Noodles. |
|
4
Done
|
Add a Layer of Bechemal Sauce, and Another Layer of Noodles. |
|
5
Done
|
Add Remaining Chicken, and a Layer of Noodles. |
|
6
Done
|
Add Remaining Bechemal Sauce, and Sprinkle With Cheese. |
|
7
Done
|
Bake at 180c For Around 40 Minutes, or Until Noodles Are Tender and Cheese Is Starting to Brown. |
|
8
Done
|
Remove from Oven and Let Stand 20 Minutes Before Serving. |
