Chicken & Mushroom Lasagna

Well to be honest I am not sure where the last couple of weeks have gone. Lost somewhere amongst working, cooking, eating and playing with some new recipes I guess. The good news is that even though not much has popped up on the blog of late, there are lots of new recipes ready and waiting to be posted. So it's almost Easter. I am lucky and breathing a sigh of relief today as most of my work and other commitments were done and dusted for the Easter break yesterday. That means I have time to get something up for my fellow Combi-Steamers to try and enjoy over the break too.

Today it's a yummy chicken & mushroom lasagna (due to popular demand on the Facebook page!)

Coming up over the next few days I have more to tempt you including a cheese & pesto pull apart bread, minestrone soup, red velvet cupcakes, banana cake and maple pumpkin & cashew risotto. That means...stay tuned!

Before we get to the recipe a few little tips. I always make this recipe up to 2 days or at least 1 day before I plan to serve it. I find the flavours develop as it sits in the fridge and it also helps it to all settle in together which make slicing easier. This has a little bit of creaminess to it but the main part of the "sauce" is stock so it's not overly rich. It's also perfect to make, let sit in the fridge or a day or two, and then cut into portions, wrap in cling film and freeze for those "just can't be bothered nights!" When that happens simply defrost using Steam at 35°C for about 25 mins then place pieces on a tray lined with baking paper and use Regenerate to heat all the pieces at once, at 150°C for around 18 mins. Done!

I make this large batch in my cast iron roasting dish which is internally about 30cm long and 20cm wide.

Ok let's make lasagna!

Chicken & Mushroom Lasagna

Serves 8-10

Ingredients:
8 skinless chicken thighs (I always use free range whenever possible)
700g mixed mushies - sliced (go crazy - use swiss browns, oyster, flat, button etc etc)
1 large brown onion (diced)
1 leek (roughly chopped - dark/coarse green section discarded)
6 sprigs fresh thyme or 3 tbs dried thyme
1 tbs butter
1 tbs olive oil
¼ cup white wine
750 ml chicken or veggie stock
⅓ cup plain or cornflour
3/4 cup sour cream (light is ok)
3 tbs dijon mustard
2 tbs Worcestershire sauce
1x 250g packet of dried lasagna sheets
1 cup grated parmesan cheese
½ cup grated tasty cheese
6 cherry bocconcini torn into chunks (optional)
60g baby spinach leaves

Method:

1. Place the chicken on your stainless steel tray lined with baking paper. Season very well with S&P. Place into the Combi-Steam. Select Steam. Set the temperature to 100°C. Cook for 15 minutes. Remove.

2. Meanwhile place a large heavy based pot over medium high heat until hot. Add the olive oil and butter and heat until hot. Add the onion, leek, mushies and thyme leaves and cook stirring until softening. Season well with S&P.

3. Add the wine and allow it to "bubble away" until not much is left. Add the flour and stir until well combined with the mushie mixture (it will look a bit "claggy"). Pour in the stock and stir vigorously to combine and create a sauce. Add the mustard and Worcestershire and keep stirring until it to the boil and thickens. Stir through about ½ of the sour cream. Remove from the heat.

4. Roughly chop the chicken and add it to the mushroom sauce and stir through. The sauce should be the consistency of thickened cream or a thick gravy, it should still run off the spoon. If it is too thick add some extra stock or water and stir through. The lasagna sheets will soak up the extra moisture or liquid so you don’t want it too dry or too thick.

5. Spread a layer of the sauce in the bottom of your dish. Top with 3 lasagna sheets. There will be some space in between each sheet and around the edges for it to "grow" as it cooks.

6. Add another layer of the sauce on top, spreading it out with the back of the spoon. Sprinkle over some spinach leaves then some parmesan cheese. Add a little extra pepper if you like too.

7. Continue with the layers until you run out of pasta and your dish is looking almost full (remember it will increase in volume as the pasta cooks so don't overfill).

8. Make sure your last layer is the sauce. Top with the tasty cheese and the chunks of bocconcini (if using). Dollop over the remaining sour cream.

9. Place into the Combi-Steam. Select Hot Air+Steaming/Combination Steam. Set the temperature to 180°C. (For variable Steam setting select 30% or Medium) Bake for 40 minutes or until bubbling, golden brown and pasta is tender.

10. Remove and set aside to cool for at least 30 minutes. Cover with cling film and refrigerate or serve immediately if preferred.

V-ZUG/Wolf Note:
*In your V-ZUG or Wolf CombiSteam you can use your BakeOMatic to help here. It’s brilliant and will set the temperature, function and cooking time automatically using the ovens unique sensors. In Step 9 add prepared lasagna to the oven and select BakeOMatic - Baked Dish/Gratin. Select Medium Browned, Set end time if desired for when you want it ready. Select Start. Remove at the end of the automated cooking time.

I love this recipe and so does everyone I have served it to. Sometimes the sauce thickness can vary a little so you may have to adjust the liquid and flour content to get it right. You don't want it too thick as the liquid in the sauce is needed to absorb into the pasta and cook it. If it's too thick add a little extra stock or water and stir through. If you don't think it's thick enough mix a little extra flour with some water in a small dish and add the sauce, stirring over the heat and bring it up to the boil again to thicken.

This recipe can be halved if you would like to make it in a smaller dish - but I would rather make more in one go and then freeze the rest for later! You can even make two big trays at once and cook together using BakeOMatic if you need lots.

I usually buy two packets of pasta when I make this (even though it is do-able with just one) because inevitably you can be left one sheet short which is really infuriating! It lasts for ages in the pantry so better to be safe than sorry!

And, for a really easy (ok a little bit lazy) option try using disposable foil cooking trays!

Hope you enjoy this one. Stay tuned for some more Easter feast ideas over the next couple of days.

Happy Combi-Steaming

Yours in the kitchen,

The CSQ. x