Chicken, Mushroom and Bechamel Lasagna
Our first time cooking a lasagna and it has become a family favourite
Ingredients
- Lasagna sheets
- 800g Chicken Mince
- 1 Onion, diced
- 2 cloves Garlic, finely diced or minced
- 2 cups Mushrooms, finely diced + 4 extra mushrooms, sliced
- 2 tspns Thyme
- Pinch cracked Pepper
- 220g Bocconcini traditional, sliced
- 1 1/4 cups Passata
Bechamel Sauce
- 40g Butter
- 4 tblspns Plain Flour
- 3 cups Milk
Instructions
Prepare Bechamel Sauce
- Place butter in a microwave safe jug (I use a 2L pyrex), microwave on high until melted, approx 45 seconds
- Whisk flour into butter, microwave for approx 1 minute until it resembles breadcrumbs
- Add half the milk, whisking to combine
- Microwave in 1 minute bursts until mix begins to thicken
- Gradually add remaining milk, whisk to combine
- Return to microwave until thick,3-6 munutes, whisking a couple of times during
- Allow to cool
Mince mix
- Combine mince, onion, garlic, diced mushrooms, thyme, pepper and 1.5 cups bechamel sauce
Assemble Lasagna
- Place one layer of lasagna sheets in bottom of slow cooker bowl.
- Spread half the mince mixture over lasagna sheets
- Place slices of bocconcini evenly on top (8 slices)
- Repeat
- Spread remaining bechamel over lasagna sheets
- Pour passata sauce over top of bechamel
- Place 5 pieces of bocconcini down the centre of lasagna
- Cook on auto for 5hrs (Breville Ikon 7L sc)
- With an hour remaining place extra mushrooms down the centre and cover with remaining bocconcini slices
Notes:
- - Bocconcini can be replaced with Lactose free cheese cut in approx 2cmx0.5cm pieces
- - I used Gluten free lasagna sheets, Gluten free flour and Lactose free milk
- - Egg free, Gluten free, Lactose free and Soy free
- - Can be frozen
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