- 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
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.