White Chicken Lasagne with Mushrooms and Kale
This dish is so more-ish that you'll be going back for seconds and thirds. White chicken lasagne with mushrooms and kale is a healthy and quick option for a mid-week dinner. The dish can be made in advance and then assembled just before cooking.
In this dish the lasagne is layered with chicken and kale in a rich roux-based cream sauce. The central layer of mushrooms adds a pop of umami flavour to further enrich the dish. If you're not a fan of kale you can swap it out for spinach, or just leave it out
Serve this lasagne with garlic bread and your favourite greens.
- 400 g whole chicken breast
- 400 ml water
- 300 ml milk
- 2 tbsp chicken stock concentrate
- 2 bay leaves
- 1 tsp fresh or frozen thyme leaves
- ground pepper to taste
- 2 tbsp butter
- 4 tbsp plain flour
- salt and white pepper to taste
- 100 ml cream
- 40 g kale chopped (remove the hard stem before chopping into 1 inch pieces)
- extra water if needed
- 1 tbsp olive oil
- 1/2 onion sliced
- 150 g button mushroom cut into 4-6 pieces
- 1 clove garlic chopped
- salt and pepper to taste
- 300 g lasagne sheets
- g fresh mozzarella cheese
- 40 g grated cheddar cheese
- 20 g grated parmesan cheese
Add all of the ingredients for the chicken to a saucepan. Heat to a simmer.
Be careful that the milk-based stock does not boil overSimmer until the chicken is cooked through - about 15 minutes.
Don't worry if solids appear on the surface of the stock, they will be whisked into the roux sauce laterRemove the chicken when done making sure to keep the cooking liquor. This will be used to make the sauce.
When the chicken has cooled a little shred it with a fork. Place to one side.
Heat a frying pan over a medium heat and add the kale. Wilt the kale with a splash of water for about a minute. Remove from the frying pan and set to one side.
Re-heat the frying pan and add 2 tbsp of butter.
Once the butter has melted add 3 tbsp of plain flour and stir continuously for 1-2 minutes. Don't let anything catch
Start to add the reserved chicken cooking liquor one ladle at a time stirring continuously. Keep adding until all of the liquor is used.
Add the cream and season with salt and pepper. Check the consistency - it should be a bit looser than coating consistency.
Remove a ladle of the cream sauce and set aside until assembling the lasagne.
Add the shredded chicken and kale and re-check the consistency. You want it to be saucy. If it is too thick add a little water.
Set aside until you are ready to assemble and cook the lasagne.
Heat 1 tbsp of olive oil in a frying pan over a medium heat. Add the onions and fry until softened.
Add the mushrooms and fry for 2-3 minutes. Add the garlic and fry until everything is softened but not catching.
Add salt and pepper and then remove. Set aside until you are ready to assemble and cook the lasagne.
Pre-heat an oven to 200ºC with fan.
Add a spoon of cream chicken sauce to the base of a baking dish.
I used a 21cm x 21cm baking dishAdd a layer of uncooked lasagne sheets.
Repeat with another layer of chicken cream sauce and lasagne.
Spoon all of the mushrooms in one layer and add another layer of lasagne.
Keep adding layers of chicken creamy sauce and lasagne until everything is used.
Spread the creamy sauce that was set aside previously over the final layer of lasagne.
Top with mozzarella, cheddar and parmesan.
Cook in the oven for 45 minutes or until the top is browned and the pasta is cooked.
If the top is browning too quickly cover the lasagne with tin foil.Serve with garlic bread, greens or a salad, and a glass of red wine.