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Mushroom, Chicken and Spinach Lasagne

mushroom, chicken and spinach lasagne

www.moretomushrooms.com

The family favourite with a twist – mushroom chicken and spinach lasagne. Chicken is a healthier alternative to beef and just as tasty, so why not try this family friendly dish out over the weekend? We promise you’ll end up with clean plates. Serve with a simple, fresh green salad. 

Serves: 6

What You’ll Need:

  • 1 tbs olive oil
  • 400g mushrooms, sliced
  • 2 bunches English spinach, leaves shredded
  • 2 cups shredded cooked chicken
  • 200ml milk or thickened cream
  • 400g fresh ricotta cheese
  • 2 egg yolks
  • 100g parmesan cheese,
  • finely grated
  • 250g dried lasagne sheets
  • 200g mozzarella cheese,
  • thinly sliced

What To Do:

  1. Preheat oven 200°C fan forced. Heat oil in a large, non-stick frying pan over high heat. Add mushrooms, cook for 8 minutes or until mushrooms tender. Set aside to cool. Drain excess liquid.
  2. Microwave the spinach for 1—2 minutes on High/100% or until wilted. Drain. Squeeze to remove excess water. Combine spinach, mushrooms and chicken in a large bowl.
  3. Combine milk or cream, ricotta, egg yolks and parmesan in a bowl. Season with salt and pepper. Grease a 5cm–deep, 16cm x 25cm (base) baking dish. Cover base with a layer of pasta. Spread with one-third of the ricotta mixture. Top with half the mushroom mixture. Repeat layers. Cover with a final layer of pasta. Spread with remaining ricotta mixture. Top with mozzarella.
  4. Cover, bake for 30 minutes, remove cover and bake further
  5. 15 minutes or until golden. Serve.

www.moretomushrooms.com

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