This recipe serves 10 people, so good for a large family, or in my instance for a few nights and freeze some (I work full time so don’t get home till after 6pm). It’s also suitable if you’re entertaining and want a dish to go far. Halve recipe if it’s more practical.
2 packets lasagne (I used the San Remo Wide Lasagna packets)
1 cup chopped onion
500g bacon, chopped
420g can cream of mushroom soup (Campbells is best)
420g can condensed cream of chicken soup (Campbells is best)
250g cottage cheese
125g sour cream
½ teaspoon chicken stock
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon chilli powder
500g spinach
2 cups grated cheddar cheese (I use mild)
1 x Tegel hot cooked chicken, shredded
Preheat the oven to 175 C.
Cook lasagne in boiling salted water according to packet directions.
Gently fry the onion and bacon together in a frying pan (or cook the bacon in the oven and chop up afterwards).
In a pot, add the cream of mushroom soup, cream of chicken soup, cottage cheese, sour cream, chicken stock, oregano, basil and chilli and gently heat. Add the onions and bacon.
Cook the spinach in a saucepan with a small amount of water until just wilted.
Line a large greased lasagne dish with a layer of lasagne.
Cover with a third of the shredded chicken, then spinach.
Pour over one third of the creamy mixture and scatter grated cheese on top of mixture. Repeat with a layer of lasagne, chicken, bacon, spinach, creamy mixture and cheese, ending with a layer of lasagne, creamy mixture and cheese. Cover with tinfoil.
Bake for 20 minutes, remove tinfoil and cook for a further 10 minutes.
Yell “trotters to the trough” and watch everyone come running
This recipe can be frozen.
