Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Winter I: Week 8, Sunday

Mushroom and Chicken Lasagne
Fresh Fruit

Cooking time:  50 minutes for menu      Cooking schedule: see below for instructions

       No-cook noodles help this lasagne to go together quickly. Plus it's enough for 2 meals.  Finish with some fresh, seasonal fruit. Use the leftover Roast Cornish Hen for this - or a chicken breast.

Mushroom, Pimento and Chicken Lasagne

Total time: 50 minutes
   A layer of sautéed mushrooms, a layer of crushed tomatoes and one of shredded chicken and sliced red peppers makes this is a colorful lasagne with surprise flavors in each bite.

mushroom layer Ingredients:

chicken layer Instructions:

Fresh Fruit                                   Time:   1 minute  

Something seasonal

Cooking Schedule: 50 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small skillet with lid, large skillet, medium saucepan,
whisk, baking dish for lasagne, foil

Turn oven on, 425F (215C)
Cut meat from hens or
Put chicken in skillet, add water, cover, poach
Peel, slice shallots, start to sauté
Clean, chop mushrooms, add to shallots
Melt butter in saucepan
Add flour, cook, whisk
Slowly add milk
Stir mushrooms, shallots
Finish béchamel sauce, remove from heat

Shred cheese, grate Parmesan
Remove chicken
Add poaching stock or water to mushroom / shallots
Open tomatoes
Open, drain, slice peppers
Shred or slice chicken if using breast
Assemble lasagne
Bake lasagne
      20 minute break
Uncover lasagne, bake 5 minutes longer
      Finish break
Remove lasagne, let rest
Light the candles, pour the wine
Slice the lasagne, serve
Don't forget the fruit