Lasagna de Pollo con Champiñones (Chicken and Mushroom Lasagna)

Name: Lasagna de Pollo con Champiñones (Chicken and Mushroom Lasagna)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters chicken broth; 4 chicken breast cooked and shredded; 59 milliliters all-purpose flour; 1 Tbsps fresh thyme; 454 grams dried lasagna noodles; 710 milliliters milk; 8 servings Freshly grated nutmeg, to taste; 3 Tbs olive oil; 59 milliliters finely chopped onions; 237 milliliters grated Parmesan cheese; 454 grams portobello mushrooms, diced; 8 servings Salt and freshly ground pepper, to taste; 454 grams whole-milk mozzarella cheese, shredded; 4 Tbs unsalted butter

Lasagna de Pollo con Champiñones (Chicken and Mushroom Lasagna) might be just the Mediterranean recipe you are searching for. This recipe serves 8. This main course has 534 calories, 35g of protein, and 19g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up thyme, butter, lasagna noodles, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bring a large pot full of salted water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add the noodles and cook until al dente, 8 to 12 minutes.

Ingredients you will need

Pasta

Drain, immerse in cold water to cool and drain again.

Ingredients you will need

Water

Lay the noodles on a towel and cover.In a fry pan over medium-low heat, warm the olive oil.

Ingredients you will need

Olive Oil

Pasta

Equipment you will use

Frying Pan

Add the mushrooms, thyme, onion, garlic and sauté until very soft and lightly golden, about 15 minutes.

Ingredients you will need

Mushrooms

Garlic

Onion

Thyme

Add the shredded chicken and chicken broth, stir and cook for about 5 more minutes. Set aside.In a saucepan over medium heat, bring the milk to just below a boil. In another saucepan over medium-high heat, melt the butter. Stir the flour into the butter and cook, stirring, for 2 minutes.

Ingredients you will need

Shredded Chicken

Chicken Broth

Butter

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Remove from the heat and gradually whisk in the hot milk. Set over medium-low heat and cook, stirring, until thick and smooth, 3 to 4 minutes. Season with salt, pepper and nutmeg.

Ingredients you will need

Nutmeg

Pepper

Milk

Salt

Equipment you will use

Whisk

Remove the sauce from the heat.Position a rack in the upper third of an oven and preheat to 375°F. Grease a 9-by-13-inch baking dish with olive oil.Cover the bottom of the baking dish with a layer of the noodles. Spoon one-third of the white sauce over the noodles. Top with one-third of the mushroom-chicken mixture and then with one-third of the mozzarella cheese.Repeat the layering twice.

Ingredients you will need

Mozzarella