Enjoy a great twist on a classic recipe with Batch Lady’s chicken and mushroom lasagne
THIS week, I have two wonderful pasta dishes for you that the kids will love.
This chicken and mushroom lasagne is one of my new favourites and a great twist on the classic recipe.
My smoked sausage pasta sauce is another brilliant one that freezes great and is perfect for those busy evenings.
Why not double up on pasta sauces so you can freeze half – then it will be ready to heat up on a busy evening.
Doubling up is a quick and easy way to get into batching and only takes an extra five minutes. Enjoy.
Chicken and mushroom lasagne (serves 4-6)
Prep time: 20-25 mins
Cook time: 1hr-1hr 10 mins from frozen (45 mins from defrosted)
YOU NEED:
- 3 chicken breasts
- 2 bay leaves
- 1 tbsp olive oil
- 4tsp frozen chopped garlic
- 250g mushrooms, sliced
- 250g fresh spinach
- Dried lasagne sheets
- 50g parmesan, grated
- 1 tsp dried basil
- Large handful breadcrumbs
- For the cheese sauce:
- 100g butter
- 100g plain flour
- 750ml milk
- 1 tsp English mustard
- 140g cheddar, grated
METHOD: Place the chicken breasts and bay leaves in a saucepan and cover with cold water. Boil then reduce to simmer for 20 minutes.
In a frying pan over a medium heat cook garlic and mushrooms for seven minutes, stir in spinach, season and remove from heat.
Shred the cooked chicken and place in frying pan with mushrooms. Mix together, set aside.
For the cheese sauce, melt butter in a pan. Stir in flour and add milk while whisking. Add mustard and whisk for 3 more minutes. Remove from heat, add cheese and cool for 10 mins. Add a layer of cooked chicken to an ovenproof dish.
Cover with lasagne sheets, add a layer of cheese sauce. Repeat. Mix parmesan, dried basil and breadcrumbs in a small bowl and sprinkle over the lasagne.
Or, freeze the sauce and filling separately in freezer bags, then make lasagne once defrosted.
Ready to freeze: Once cooled, wrap lasagne dish up well in cling film.
Ready to cook: Preheat oven to 180C/160C/gas mark 4 and cook frozen lasagne for 1hr. If assembling once defrosted, follow the assembly method and cook for 45 mins.
