Chicken Lasagne
Ingredients
Leftover/shredded chicken
1 onion, diced
2 garlic cloves, crushed
120g spinach
10 mushrooms, sliced
300g tasty cheese, grated
250g ricotta cheese
1 packet lasagne sheets
½ cup chicken stock
600ml milk
1 tbsp of margarine
Pantry staples:
Tablespoon of flour
1 heaped tsp mustard
½ tsp thyme
Pinch of chilli (optional)
Salt and pepper
Method:
Preheat oven to 180°C
Melt margarine in a saucepan over medium heat.
Add flour and stir for 1 minute.
Slowly whisk in milk, then chicken stock, stirring until thick.
Season with mustard, thyme, salt, pepper, and chilli.
In a bowl, mix ricotta, spinach and 2 eggs. Season lightly with salt and pepper and then mix until smooth.
Cook onion until soft, add garlic for 30 seconds. Add mushrooms and cook until softened.
Spread a little white sauce on the base of a baking dish.
Lay lasagna sheets, then chicken, mushroom mix, then ricotta mix, then sprinkle tasty cheese.
Repeat layers, finishing with white sauce and cheese on top.
Cover with foil and bake 30 minutes.
Remove foil and bake 15–20 minutes until golden and bubbling.
Let rest 20 minutes before slicing.