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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.

mushroom layer Ingredients:

chicken layer Instructions:

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