After we came back from TTDI night market to buy fruit, I have to quickly prepared dinner for my young ones and my daughter requested earlier that she wanted a chicken lasagne! As far as I'm concerned she is not into pasta, but maybe during the day, she watched Barney musical adventure on YouTube, maybe she want to try it.
Apa lagi macam lipas kudung le masak! Luckily I just need chicken fillet and milk coz other ingredient is always on standby in the fridge.
So this is the recipe.
Source: Daniel Boulud Chicken Lasagne
Ingredient
•5 Tsp extra-virgin olive oil
•2 medium onions, finely diced
•2 stalks celery, finely diced (I didn't put! Am in a hurry)
•1 lb. fresh wild mushrooms (such as chanterelle, black trumpet, or hen of the woods, also called maitake), trimmed, washed, and roughly chopped ( I just used button mushroom)
•½ lb. spinach leaves, stems removed, washed (I didn't use, kids don't like it)
•4 Tsp butter, plus extra to grease pan
•2 lb. boneless, skinless chicken thighs cut into approximately ½-inch pieces (I put in a blender and blend it- don't put water)
•1 cup dry white wine ( I didn't use)
•½ cup all-purpose flour
•1 cup heavy cream
•3 cups milk
•½ bunch Italian parsley leaves, roughly chopped (I didn't use )
•Freshly grated nutmeg to taste (I didn't use also)
•16 dried lasagna noodles
•1 lb. fontina cheese, cut into small dice ( I used 250gm cheddar)
•1 cup grated Parmesan ( I omit)
•Salt and freshly ground white pepper
Directions:
In a large Dutch oven or stockpot, heat 3 Tsp of the olive oil over medium-low heat. Add the onion and celery with a sprinkle of salt and pepper, and cook, stirring, until translucent, about 3 minutes. Increase heat to medium high, and add mushrooms. Cook, stirring, for 3 minutes, then add the spinach with a sprinkle of salt and pepper. Cook until spinach is wilted and mushrooms are tender. Remove the vegetables from the pot and reserve.
Add the butter to the same pot, and adjust the heat to medium. Season the chicken on all sides with salt and pepper, and add to the melted butter. Cook, stirring, until the chicken is almost cooked through but not browned, about 6 minutes. Add the wine and simmer until almost completely reduced. Sprinkle the flour over the chicken, and cook, stirring, for about 5 minutes, allowing the flour to coat the chicken and absorb the liquid. Gradually stir in the cream and milk, scraping the pot to release any cooked flour from the bottom and sides (if necessary, stir with a whisk to break up any lumps). Simmer for 5 minutes, stirring constantly, allowing the liquid to thicken. With a spoon or ladle, reserve 1 cup of liquid. Remove the pot from the heat, and add the cooked vegetables and mushrooms. Add the chopped parsley. Season with nutmeg, salt, and pepper to taste.
To Assemble the Lasagna:
Bring a large pot of salted water to a boil and cook the noodles for about 8 minutes; they should be not quite cooked through (al dente). Strain the noodles in a colander, and rinse in cold water. Drain, then toss noodles with 2 T of olive oil to prevent sticking. Center a rack in the oven and preheat it to 350°F. Butter a 9" x 13" baking pan. Place a layer of 4 noodles on the bottom, overlapping them slightly. Top with one third of the chicken mixture, then one third of the diced fontina. Repeat layering twice, finishing with a layer of noodles. Spread the reserved sauce on the noodles and then sprinkle with Parmesan. (At this stage, the lasagna can be refrigerated overnight. Cover tightly with aluminum foil or plastic wrap.) Cover with aluminum foil or a lid and bake for 30 minutes. Increase heat to 400°F, remove the foil, and continue to bake until golden brown, 10 to 15 minutes more.
My method: I half the recipe
Heat the oil and put onion, add mushroom and veg of your choice( I use diced carrot). Add chicken and stirred but not till brown. Add the sauce, I use Prego traditional mushroom sauce big bottle. Stir it. Add salt and pepper.
In the non stick pan heat butter and add flour, stir . Add milk, and put the cheese,stir it constantly. When it's ready you can assemble the lasagne. I used instant lasagne and you don't have to boil it. Just put it alternately with the sauce. I used 8x8 pan. Bake in the oven for about 20-25min at 180C depending on your oven till golden brown. That's it!
I would like to thank my friend Adriana for teaching and giving me tips on how to prepare the lasagne. Love you Ana!
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