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!
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,
250g dried lasagne sheets
200g mozzarella cheese, thinly sliced
What To Do:
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.
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.
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.
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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