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Menu Plan for Fall I: Week 11, Sunday

Mushroom, Pimiento 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. Add any leftover Pimiento Sauce to the tomato layer.

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.

 Ingredients:

• 1 chicken breast, boneless, skinless
• 3/4 cup (6oz, 180ml) chicken stock or water
• 8oz (240gr) mushrooms
• 3 - 4 shallots, 6oz (180gr)
• 1 tbs olive oil
• 2 tbs chicken stock
• 2 cups (15oz, 450gr) chopped tomatoes
• 6oz (180gr) pimientos, roasted red peppers
• 1/2 cup (4oz, 120gr) Greek yogurt
• 3/4 cup (3oz, 90gr) shredded cheese
• 3 tbs butter
• 1/4 cup flour
• 2 cups (16oz, 480ml) milk
• 12 - 15 sheets 'no-cook' lasagna noodles
• 1/3 cup (1.5oz, 45gr) grated Parmesan

 Instructions:

• The chicken: 
• Put the chicken breast and stock or water in a small skillet.
• Cover and cook over medium heat until done, about 10 minutes. 
• Remove and cut into thin slices or shred.
• The mushrooms:
• Clean mushrooms and roughly chop.
• Clean shallots and slice.
• Heat oil in medium skillet.  Add mushrooms, shallots and sauté until tender, about 15 minutes.
• Add 2 tbs of the water or chicken poaching liquid to get up the browned bits on the bottom of the skillet. 
• The Béchamel:
• In a medium saucepan heat the butter over low heat. 
• Add flour and stir with a whisk for 1 minute.
• Add a little (1/4 cup) of the milk and whisk to combine.
• Turn heat up to medium and keep adding milk, a little at a time and whisking.  You should have added all of the milk in a minute or 2.
• When all of the milk is in, bring to a boil (should almost be there), whisking.  Then remove from heat. 
• The rest:
• Open tomatoes.
• Slice roasted red peppers into strips.
• To Assemble:
• In a 10" (25cm) square baking dish, or so, make the following layers
• 1/4 of the béchamel sauce
• 3 - 4 noodles,  you may have to break one up to get good coverage 
• spread half of the yogurt on the noodles
• spread all of the mushrooms and shallots on the yogurt
• 1/4 béchamel sauce
• 3 - 4 noodles
• all of the crushed tomatoes
• 1/2 of the shredded cheese3 - 4 noodles
• spread half of the yogurt on the noodles
• all of the shredded/sliced chicken
• all of the sliced peppers
• 3 - 4 noodles
• 1/2 béchamel sauce
• 1/2 shredded cheese
• all of the Parmesan
• Cover and bake 425F (215C) for 20 minutes, or until noodles are done.  Test in center with a sharp knife.
• Uncover and bake 5 minutes longer to brown cheese.
• Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.

Fresh Fruit

something seasonal, for dessert

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) Put chicken in skillet, add water, cover, poach Peel, slice shallots, sauté Clean, chop mushrooms, add to shallots Melt butter in saucepan Add flour, cook, whisk Slowly add milk Stir the mushrooms, shallots Finish béchamel sauce, remove from heat Shred cheese, grate Parmesan

Remove chicken Add some poaching stock to mushroom / shallots Open tomatoes, chop if needed Slice peppers Get everything organized Shred or slice chicken Assemble lasagne Bake lasagne      20 minute break Uncover lasagne, bake 5 minutes longer      Finish your break Remove lasagne, let rest      Light the candles, pour the wine Slice the lasagne, serve Don't forget the fruit

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By Katie Zeller

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