mushroom & chicken lagsane

i am so much in love with "western food" recently and also i am too free.
so i baked this. yesterday.
as name, of course it start with mushroommmsssssss...

it calls cups mushroom.
[cups are larger than buttons mushroom and just starting to open. with their full-bodied flavour and firm texture they're just right to sautè, stuff, grill or barbecue.]
Okay.. there are some buttons and some cups. =.=

sliced, sliced, sliced. its 400g though. alot right?

2 cups of shredded cooked chicken.
i should have bought the BBQ chicken from woolies or coles, i think they taste better. this is just what i cook with some seasoning just before i start making the lagsane.

combine mushrooms and chicken in a large bowl.
instead of 2 bunches of english spinach, i added in some finely chopped spinach. so, it makes my chickens and mushroms combination looked like that.

and most importantly... the lagsane sheet.
i still have no idea how should i make this. of course i dont!!! it's just pasta. like mee-hun, kuey-teow, rice... how should i know the process of making it?! (okay, i know where rice come from...)

then here come the sauce...

200ml thickened cream.
i think i've put too much of thickened cream. i didn't measure. i am just too lazy to use the measuring cup. moreover, it dont have to be so strict right? agak-agak lo.

does anyone like cheese? ricotta cheese 400g (oh god!! so much!!)
it smells like thickened natural yogurt with no sugar. VERYYY cheesyyy. some aussie use it as spread for bread. arent they yucky?

after mixing the ricotta cheese and thickened cream together. i added in two egg yolks.
unforturnately, one egg yolk was broken before i add in =P (lousy technique).
then i added in some parmesan cheese, finely grated.

Okay, then the process of "grouping it" begin. of course then we need a baking dish. glad that i have just bought two pyrex cookwares. (pyrex is good. i am crazy about it recently.) so i used the smaller one instead of the very big one.

started with a layer of pasta, which is the lagsane sheet. i used two pieces of lagsane sheet in a layer, as it is too small to cover the pyrex. instead of pouring one-third of the ricotta mixture on top of the pasta, i poured almost half of the ricotta mixture onto the pasta. then top with all the mushroom & chicken mixture (instead of just half of it). cover with the final layer of pasta then spread the remaining ricotta mixture.

lagsane actually has more layer. but my baking dish is just too wide and not that deep. so i can only have one layer.

top with mozzarella cheese, thinly sliced.
but i just simply top with some other kind of cheese. chobby? can't remember.

after a veryyyyyy long wait... ... ... ... ...

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pre-heat the oven for 45 minutes. and baked for around 40 minutes with foil-cover. (i have initially used the wrong temparature for the oven. because the recipe is 200℃ fan-forced. but i have an electric oven. i thought the temparature should be lesser. after baking for sometimes, i google-d about this. it should be higher than 200℃. so i used 220℃ later.) then remove the foil and baked for further 20 minutes till it golden.

it actually serve 6. and there is just 3 of us. we couldnt finish it. (of course-la!!!)

the left over.

it actually shouold look like this. (i just stretched the pix. so it look abit ugly =D)

he asked me to bake for mom when i got back to malaysia. i told him, mom would have kill me if i ask her to eat this. too cheesy, too western. XD

and pardon me for the bad photos. i only have sony ericsson w660i.
not even a camera T__T

God, please give me a camera.