White Chicken Lasagne with Mushrooms and Kale - The Intercultural Kitchen

Ingredients

• 400 g whole chicken breast
• 400 ml water
• 300 ml milk
• 2 tbsp chicken stock concentrate
• 2 bay leaves
• 1 tsp fresh or frozen thyme leaves
• ground pepper to taste
• 2 tbsp butter
• 4 tbsp plain flour
• salt and white pepper to taste
• 100 ml cream
• 40 g kale chopped
• extra water if needed
• 1 tbsp olive oil
• 1/2 onion sliced
• 150 g button mushroom cut into 4-6 pieces
• 1 clove garlic chopped
• salt and pepper to taste
• 300 g lasagne sheets
• fresh mozzarella cheese
• 40 g grated cheddar cheese
• 20 g grated parmesan cheese