

Chicken, Mushroom and Bechamel Lasagna
Gluten Free, Healthy Options, Italian, Lactose Free, Mince, Pasta
July 7, 2016
Our first time cooking a lasagna and it has become a family favourite
- Prep: 15 mins
- Cook: 5 hrs
-
15 mins
5 hrs
5 hrs 15 mins
- Yields: Serves 6
Directions
Prepare Bechamel Sauce
1Place butter in a microwave safe jug (I use a 2L pyrex), microwave on high until melted, approx 45 seconds
2Whisk flour into butter, microwave for approx 1 minute until it resembles breadcrumbs
3Add half the milk, whisking to combine
4Microwave in 1 minute bursts until mix begins to thicken
5Gradually add remaining milk, whisk to combine
6Return to microwave until thick,3-6 munutes, whisking a couple of times during
7Allow to cool
Mince mix
1Combine mince, onion, garlic, diced mushrooms, thyme, pepper and 1.5 cups bechamel sauce
Assemble Lasagna
1Place one layer of lasagna sheets in bottom of slow cooker bowl.
2Spread half the mince mixture over lasagna sheets
3Place slices of bocconcini evenly on top (8 slices)
4Repeat
5Spread remaining bechamel over lasagna sheets
6Pour passata sauce over top of bechamel
7Place 5 pieces of bocconcini down the centre of lasagna
8Cook on auto for 5hrs (Breville Ikon 7L sc)
9With an hour remaining place extra mushrooms down the centre and cover with remaining bocconcini slices
Notes:
1- Bocconcini can be replaced with Lactose free cheese cut in approx 2cmx0.5cm pieces
2- I used Gluten free lasagna sheets, Gluten free flour and Lactose free milk
3- Egg free, Gluten free, Lactose free and Soy free
4- Can be frozen
Submitted by Felicity Barnett
2 Reviews
Jen
July 26, 2019
Do you use fresh lasagna sheets or dry from packet?
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Felicity Barnett
August 1, 2019
We use dry but you could use fresh if that’s what you prefer, cooking time may be less though with fresh