Lasagna is made of pasta layered with a sauce, cheese,vegetables, and usually some type of meat. Lasagna doesn’t have to use red sauce! This white lasagna, I made with chicken and White Onion Soup Sauce, topped with 3 cheeses and onion salad sprinkles.
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 punnet of mushrooms, sliced
1 kg chicken breasts cut into chunks
chopped or dried parsley
3 cups milk
1 packet of White Onion Soup
about 12 no-boil lasagna noodles
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
In large pot, heat olive oil and a butter over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 5 minutes. Add mushrooms cook and stir for 4 minutes longer. Add chicken and cook until chicken is tender and breaks up easily, (I added a bit of water during the cooking process ) Season with Salt and Pepper. Add chopped parsley , stir and remove from heat.
White sauce is also known as Béchamel, I made mine with onion soup powder.
- In a glass bowl, melt 3 tablespoons of butter in the microwave.
- Blend the soup powder into the melted butter.
- Slowly add 3 cups of milk, stirring constantly.
- Continue cooking in the microwave until smooth and thickened.
Preheat oven to 180 degrees C. Spray a glass baking dish with nonstick cooking spray and set aside.
To assemble the Lasagna you layer the ingredients repeatedly, starting with the white sauce, then the Lasagna sheets and then the chicken sauce. Repeat 3 times. Then end with an layer of Lasagna sheets and lastly the white sauce. Sprinkle with the cheese. ( I added dried Onion sprinkles too)
At this point you can cover the casserole and refrigerate for up to 24 hours.
Bake for 45-55 minutes or until casserole is bubbly and cheeses are melted and starting to brown. If refrigerated, add another 10-15 minutes to baking time.