Mushroom, Chicken and Spinach Lasagne

mushroom, chicken and spinach lasagne

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.

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