It’s hard to beat the delicious versatility of mushrooms. They are a fabulous addition to so many dishes. Wonderful at breakfast and just as welcome on my dinner table.
I love writing recipes for Meadow Mushrooms and am excited to share this one in collaboration with them.
This white lasagna leaves the tomato-based sauce behind and instead uses a flavour packed béchamel sauce. The mushrooms add loads of big earthy flavour (not to mention valuable nutrition) and the chicken and kale are a tasty addition. Though it’s both filling and rich, this version actually feels lighter to me than the traditional beef / tomato sauce lasagna.
My incredibly fussy 6 year old loved it too which is always a huge win.
Serve it with a crisp salad dressed with lemon and a punchy Extra Virgin olive oil. Lots of cracked black pepper is a must too.
Enjoy! Kelly xo
P.S You’ll find some of my other favourite mushroom recipes below:
Creamy GF mushroom, chicken and kale lasagna
3 garlic cloves - finely diced
1 onion – finely diced
250g Portobello Meadow Mushrooms – sliced
1 teaspoon dried thyme
2 cups shredded chicken (I like to use leftover roast chicken)
Small bunch kale leaves – stems removed, leaves cut into ribbons
1 cup finely grated Parmesan cheese
2 cups grated mozzarella cheese
200g gluten free instant lasagna sheets
Olive oil for sautéing
Sea salt and cracked black pepper
Gluten free béchamel sauce
4 tablespoons butter
4 tablespoons all purpose gluten free flour
3 cups full cream milk
Melt the butter over a medium heat in a sauté pan. Add the flour and whisk for 1 minute. Add the a little at a time while continually whisking. This is important to ensure there are no lumps. Bring the mixture to a boil. Reduce to a simmer and continue whisking until thickened and glossy. Remove from the heat and set aside until ready to use.
Lasagna filling method
Heat a generous glug of oil over a medium heat in a sauté pan. Add the garlic and onion. Cook gently until the onion is translucent. Add the mushrooms and sauté until glossy. Add the thyme and chicken. Cook for a couple of minutes. Add the kale and cook for a final minute. Season generously.
Combine the mushroom mixture with the béchamel sauce and the Parmesan cheese. Taste and add additional seasoning if necessary.
Preheat oven to 180 degrees Celsius.
Pour ¼ cup of water into the bottom of a dish that measure 20cm x20cm. Top this with lasagna sheets. Spoon 1/3 of the mushroom mixture on top. Place a layer of pasta on top of that. Top with the next 1/3 of mushrooms and then a layer of pasta sheets. Spoon the remaining mushroom and chicken on top and sprinkle with mozzarella cheese.
Bake for 30-40 minutes until golden brown on top. Leave to sit for 30-40 minutes before slicing. This allows the lasagna to settle and will make it firmer and easier to serve.
Can be stored in the fridge in an airtight container for up to 3 days. Will freeze brilliantly