Chicken and Mushroom Lasagne

Recipe Image

Ingredients

  • 400g chicken fillets
  • 400g swiss brown mushrooms
  • 1 tablespoon olive oil
  • 1/2 cup chopped fresh herbs (basil, parsley, thyme)
  • 50g butter
  • 4 tablespoons flour
  • 3 cups milk
  • salt and freshly ground black pepper
  • 300g fresh lasagne sheets
  • 3/4 cup freshly grated parmesan cheese

Method

Preheat oven to 180 C.
Roughly chop chicken and halve mushrooms. Heat oil in a large fry pan and toss chicken until golden, add mushrooms and cook for 5 – 10 minutes until chicken is cooked through and mushrooms are tender. Stir through herbs.
Melt butter in a small saucepan and add flour, stir and cook over a medium heat for 2 minutes, add a little milk at a time to the saucepan whisking continuously until all milk is added. Bring to the boil and cook for 2-3 minutes. Grease a lasagne dish and cover the bottom with a layer of pasta.
Add half of the mushroom and chicken and cover with 1/3 of the sauce. Sprinkle with 1/3 of parmesan and cover with another lasagne sheet. Repeat process again and finish off with a layer of sauce and then remaining cheese.
Bake for 20 minutes until bubbling and golden.

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