Jamie Oliver Chicken & Mushroom Lasagne

Why You’ll Like It

• Creamy and very rich mushroom sauce
• You can use leftover chicken
• Make-ahead winner!

Tips for the Perfect Chicken Mushroom Lasagne

• Use fat-free range chicken thighs for a healthier option.
• Fresh lasagna sheets are ideal for this recipe, but you can use dried ones if needed.
• Soak the dried wild mushrooms in hot water for added depth of flavour.

What You Need

Chicken and Mushroom Lasagne Ingredients

Chicken and Mushroom Filling:

• Chicken Thighs – 8 (fat-free range) chicken thighs, skinless
• Mushrooms – 400g mushrooms, sliced
• Leeks – 3 leeks, sliced
• Butter – 60g salted butter
• Olive Oil – 3 tablespoons olive oil
• Salt and Pepper – to taste
• Fresh Thyme – 4-5 sprigs fresh thyme
• Garlic Cloves – 5 garlic cloves, peeled and smashed
• Sage Leaves – 12 fresh sage leaves
• Lemon Zest – zest of 1 lemon
• Dried Wild Mushrooms – 20g dried wild mushrooms (optional)

Bechamel Sauce:

• Butter – 130g salted butter
• All-Purpose Flour – 130g all-purpose flour
• Milk – 2 litres of full-fat milk
• Salt and Pepper – to taste
• Pecorino Cheese – 65g pecorino cheese, grated

Assembly and Pasta:

• Fresh Lasagna Sheets – 1 packet

Variations

• Experiment with different mushroom varieties like cremini or shiitake for unique flavour profiles.
• If you prefer, you can substitute chicken thighs with chicken breasts for a leaner option.

How to make Jamie Oliver Chicken Lasagne

Cook Chicken thighs:

1. Season chicken thighs with salt and pepper.
2. Sear chicken in a pan with 2/3 of the olive oil and 1/2 of the butter until browned on all sides.
3. Add smashed garlic, fresh sage leaves, and lemon zest to the pan. Stir.
4. Pour in milk (enough to almost cover the chicken)
5. Add the dried wild mushrooms.
6. Simmer gently until the chicken is cooked.
7. Remove chicken and shred when cooled.
8. Strain and reserve the milk, discarding the garlic, sage, and lemon zest.

Cook Leeks and Mushrooms:

1. Sauté leeks and mushrooms in 1/2 of the butter in a separate pan and 1/3 of the olive oil until softened.
2. Season with salt, pepper, and fresh thyme.
3. Cover and cook until the liquids evaporate.
4. Set aside.

Prepare Bechamel Sauce:

1. <Melt the butter in a saucepan, then add the all-purpose flour to create a roux.
2. Add gradually reserved milk (top it up to 2 litres) while stirring to avoid lumps. Cook until thickened.
3. Add leftover mushrooms (from the chicken mixture) and season with salt and pepper.
4. Cook until the sauce is well-flavoured and smooth.

Assemble the Lasagna:

1. Preheat the oven to 180°C (350°F).
2. Butter a baking dish and rub it with garlic and salt.
3. Divide the filling ingredients into 3 parts while dividing the bechamel into 4 parts, since we need an extra layer for the top.
4. Lay lasagna sheets, allowing them to extend over the sides.
5. Layer with a portion of leeks, mushrooms, chicken, and a drizzle of bechamel sauce.
6. Repeat the layering process until the ingredients are used up, finishing with lasagna sheets on top.

Bake:

1. Pour the remaining bechamel sauce over the top layer of lasagna.
2. Sprinkle with the grated pecorino cheese.
3. Cover with double foil and bake for approximately 45 minutes at 180°C (350°F).
4. Remove the foil and bake for a few minutes until the top is golden brown.

 Serve:

1. Allow the lasagna to rest before slicing and serving.
2. Enjoy your Chicken Mushroom Lasagna with Creamy Leeks!

How to Serve Jamie Oliver Chicken Lasagne

• Serve Jamie Oliver’s Chicken & Mushroom Lasagne piping hot, straight from the oven.
• It pairs wonderfully with a side salad or some garlic bread to complete your meal.
• This dish is perfect for gatherings, special occasions, or when you simply want to treat yourself and your loved ones to a taste of culinary excellence.
• Enjoy every bite of this delicious twist on a classic favourite!

Health Info