Saturday, March 14, 2009

Cheesy Chicken and Mushroom Lasagna


Here it is Saturday already, and I made my Cheesy Chicken and Mushroom Lasagna from this month's Gourmet magazine days and days ago--luckily I took pictures! You've probably already forgotten my plan to make all four recipes from the original two roasted chickens in gourmet's Birds in Hand article(original discussion here).

I didn't make too many changes to this recipe. Unfortunately, I ran out of thyme (too lazy to go back to the store) so since the sauce was basically a bechamel sauce I just added nutmeg instead (as I often do with a bechamel sauce)--which went well with the chicken, mushrooms, and gruyere cheese. And, of course, as you can see from the photo above--I made my own lasagna noodles.

The main difference when making lasagna noodles from making other egg noodles, is that these should be used fresh, instead of having the flexibility of being made ahead and dried.

You could just use a knife and cut the sheets, but I used a pasta cutter to make it pretty. My consolation gift to myself from last week's visit to Williams Sonoma! Unfortunately, those beautiful glass, nested, multi-colored mixing bowls that I was drooling over were way out of the budget right now!

Just make the dough and roll it out as you would in previous egg pasta articles A Girl and Her Chitarra, and Don‘t Put all your Eggs in One Basket, and then cut to the appropriate size. A batch of dough from one cup of flour and two eggs, rolled thinly was enough for the lasagna. Boil the noodles for 30 seconds.


  1. when you use your homemade noodles does it change the baking time any? I remember when I use to make my own pasta the boiling time was very much shortened.
    Also if you are really lazy could you substitute a very plain Alfredo sauce and then add the spices that you mention?

  2. No, it doesn't change the baking time. I boiled the noodles for about 30 seconds (a few at a time, so they didn't stick together). So, yes, a much shorter cooking time as far as boiling.

    I'm sure the sauce that you use when you make your seafood alfredo would work great in this lasagna. I also made a really good white lasagna around Christmas with the ham I got from my boss. It was also with mushrooms, but it had dried porcini mushrooms as well as button mushrooms. It was yum!

  3. I kind of thought the alfredo sauce that I use would be ok too, lot's of mushrooms added of course!