Wednesday, February 11, 2009

"Chicken Pot Lasagna"

I bought the ingredients to make lasagna bolognaise over the weekend, but somehow forgot the ground meat. Veggie lasagna sounded boring so I dug through the freezer trying to come up with plan B. I found chicken and that is how I decided to create a "Chicken Pot Lasagna".

Chicken Pot Lasagna
serves 6-8

5 cups chicken stock, homemade* or store-bought
3 carrots, diced
3 celery ribs, diced
2 onions, diced
2 cups mushrooms, sliced
3 T. olive oil
2 1/2 cups cooked chicken, pulled or cubed (about 1 pound)
1 stick (8 T. or 4 oz.) unsalted butter
8 T. all-purpose flour
1/2 cup flat leaf parsley, chopped
1 sprig of fresh rosemary, minced
1/4 t. freshly grated nutmeg, or to taste
sprinkle of cayenne pepper
salt and pepper to taste
pre-baked lasagna pasta sheets

*If you are starting with raw chicken, then I would suggest making your chicken sock by boiling the chicken in 6-7 cups of water with salt, peppercorns and bay leaves. This should leave you with the 5 cups needed to make the filling.

Preheat oven to 350°F.

In a large sautée pan, add the olive oil and onions. Cook 7-10 mins until onions turn clear in color. Add the carrots and celery and sautée another 5 mins. Add the mushrooms and sautée until all veggies are tender.

Bring chicken stock to a boil in a medium saucepan.

Melt butter in a large saucepan on medium. Whisk in flour to make a roux. Add 1 cup heated chicken stock, whisking constantly. Once mixture has come to a boil, add another cup chicken stock and boil again. Repeat until chicken stock is used or until you have the right texture. If you need more liquid, add some water and boil again. The sauce should be more liquid than a regular chicken pot pie recipe. Add sautéed vegetables, chicken, herbs, spices and s&p to taste.

Layer chicken mixture alternating with lasagna sheets. I used about 1/2 inch of chicken mixture in each layer because I wanted a lot of pasta, but do as you want. I didn't use cheese or extra salt. Cover in aluminum foil and bake 45mins-1hour.

We didn't eat the lasagna until the next day, which I think makes it even better. The outcome was surprisingly delicious! Et voila, you have "Chicken Pot Lasagna"!

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