Chicken and Mushroom Lasagna with Cheddar Cream, No Added Refined Sugar
International dishesNoodlesItaly20 minutes preparation, 1 hour 15 minutes cooking
This chicken and mushroom lasagna with cheddar cream fills a tray with enough for the whole family. The hard part is the chicken pot, since bringing it to a boil splits the milk into curds.
The chicken breast cooks gently for exactly 15 minutes and never boils. The meat comes out to cool and is shredded, and the liquid is kept for the cream sauce. That sauce is built from butter, flour and cheddar, with 470ml set aside for the top.
This batch weighs about 4.1kg, at roughly 147 calories per 100g.
Method
Soak 1kg of chicken breast in lightly salted water for 15 minutes, then rinse it.
Trim the dirty stems from 500g of button mushrooms, brush the caps clean, drain them and cut them in half.
Put 500ml of chicken stock, 1 liter of oat milk, a few dried bay leaves, 2 teaspoons of seasoning powder, 1/2 teaspoon of black pepper, the chicken breast and 2 sprigs of thyme in a pot, cover it and cook over low heat for 15 minutes without boiling so the milk does not split. Lift the meat out, cool it and shred it.
Set a pan on the heat with 2 tablespoons of butter and 2 tablespoons of olive oil, and once the butter melts add the mushrooms, 2 minced garlic cloves, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper and toss them quickly over high heat until they are done.
Make the cream sauce: fry 4 tablespoons of butter with 2 minced garlic cloves until fragrant, add 110g of all purpose flour and the chicken cooking liquid and stir for 1 to 2 minutes until it thickens, then add 200g of cheddar cheese, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper and stir until the cheese melts.
Set aside about 470ml of the cream sauce and fold the shredded chicken and the mushrooms into the rest.
Spread about 20ml of the cream sauce over the base of the baking tray, then layer lasagna sheets and the chicken and mushroom mixture in turn until the tray is nearly full.
Finish with a layer of lasagna sheets, pour 450ml of the cream sauce evenly over the top and cover it with 200g of mozzarella.
Heat the oven to 180 degrees C for 15 minutes, cover the lasagna tightly with foil and bake it for 25 minutes, then remove the foil and bake it for another 10 minutes until the top is evenly golden.
Tips
Never let the oat milk and stock boil, as they split into curds.
Five minutes of cooling thickens the cream sauce and makes it easier to spread across the tray.
Toss the mushrooms fast over high heat so they stay firm and release little water.
Foil for the first 25 minutes and then 10 minutes uncovered browns the top without burning it.
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