Chicken Lasagna Recipe with Mushrooms

How to Make Chicken Lasagna Recipe with Mushrooms

Ingredients
Serves 4
350 g /12 oz chicken
10-12 sheets / 175 g/6 oz lasagna
 3 ¼ cups 900 ml boiling water
2 tsp oil
3 tbs / 40 g butter
1 onion, chopped
1 clove garlic, chopped
2 cups/ 100 g/ oz mushrooms, sliced
1 tsp dried basil
6 tbs / 40g flour
450 ml/ 3/4 pint milk 1 chicken stock (bouillon) cube
 salt, freshly ground black pepper
 40 g/1 1/t oz Edam cheese, grated
 spring of fresh basil

Chicken lasagna preparation method

1. Place chicken in a shallow dish. Cover and cook for 7 minutes, turning once. Allow standing, covered, for 4 minutes. Remove skin and bones and chop meat.
2. Place the lasagna in a large oblong dish. Cover completely with water and add salt and oil. Cover and cook for 10 minutes. Allow standing, covered, for 15 minutes. Drain and lay out on a clean tea towel.
3. Place butter in a bowl and cook for 1 minute. Stir in onion, garlic, mushrooms and thyme and cook for 2 minutes.
 4. Stir in the flour and gradually add the milk, stirring. Crumble in the chicken stock (bouillon) cube. Cook for 4 minutes.
5. Stir in the chicken and season with pepper. Cook for 3 minutes.
6. Layer the lasagna and chicken sauce in the casserole dish, staring with a layer of lasagne and ending with a layer of sauce. Top with grated cheese. Cook for 1 - 2 minutes.
7. Brown the lasagna under the grill (broiler) and garnish with springs of fresh basil.