Chicken and Mushroom Lasagne

• 份量: 4 servings
• 活動時間: 40 minutes
• 總時間: 1 hour 10 minutes

食材

500g chicken breast

2 tsp olive oil

1 onion, finely diced

200g mushrooms, sliced

3 cloves garlic, crushed

2 tsp Italian herbs

2 tbsp butter

2 tbsp plain flour

1 ½ cups milk

200g cheese, grated

60g baby spinach

½ tsp salt

½ tsp white pepper

1 cup water

1 handful Italian parsley, chopped

250g dried lasagne sheets

步驟

Cut chicken breasts in half horizontally. Season with salt and pepper.

Heat a large frying pan over medium heat, add 1 teaspoon of olive oil, and cook the chicken breasts for a few minutes on each side until cooked through.

Place the chicken in a bowl, cover with tin foil and set aside rest.

Preheat the oven to 180°C fan bake.

In the same frying pan used for the chicken, add 1 teaspoon of olive oil then the onion and mushrooms. Sauté over gentle heat for 5 minutes.

Add the garlic and Italian herbs and cook for another 2 minutes.

Add the butter and let it melt then sprinkle over the flour and fry off, mixing as you go.

Gradually add the milk, half a cup at a time, stirring to combine. Cook until the mixture thickens, then add half the grated cheese and stir in the spinach.

Shred the rested chicken breasts and add them to the sauce with any cooking juices. Stir to combine.

Add the salt, white pepper and fresh parsley then add the water, half a cup at a time, until the desired consistency is reached. You want it creamy but not too thick.

Layer a baking dish with lasagne sheets on the bottom, then add three layers of the chicken mixture and lasagne sheets. Top with the remaining grated cheese.

Bake for 30 minutes until golden and bubbling. Let it sit for 10 minutes before serving with steamed greens or side salad.