Mushroom, Chicken and Spinach Lasagne
If like me you have a member of the family that doesn’t eat mince, then here is an alternative to traditional Lasagne. The family favourite with a twist – mushroom chicken and spinach lasagne. Chicken is a healthier alternative to beef and just as tasty, so why not try this family friendly dish out? It’s great served with a crisp green salad and a large glass of Sauvignon Blanc!
Serves: 6
Ingredients:
1 tblsp olive oil
400g mushrooms, sliced
2 bunches English spinach, leaves shredded
2 cups shredded cooked chicken
200ml milk or thickened cream
400g fresh ricotta cheese
2 egg yolks
100g parmesan cheese,
finely grated
250g dried lasagne sheets
200g mozzarella cheese, thinly sliced
What To Do:
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Preheat oven 200°C fan forced. Heat oil in a large, non-stick frying pan over high heat. Add mushrooms, cook for 8 minutes or until mushrooms tender. Set aside to cool. Drain excess liquid.
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Microwave the spinach for 1—2 minutes on High/100% or until wilted. Drain. Squeeze to remove excess water. Combine spinach, mushrooms and chicken in a large bowl.
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Combine milk or cream, ricotta, egg yolks and parmesan in a bowl. Season with salt and pepper. Grease a 5cm–deep, 16cm x 25cm (base) baking dish. Cover base with a layer of pasta. Spread with one-third of the ricotta mixture. Top with half the mushroom mixture. Repeat layers. Cover with a final layer of pasta. Spread with remaining ricotta mixture. Top with mozzarella.
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Cover, bake for 30 minutes, remove cover and bake further 15 minutes or until golden. Serve.
Have you modified a traditional recipe to suit your families taste?
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Sally Lock
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