About this recipe:Not a true lasagne, but a wonderfully rich and creamy bake that is sure to please the entire family. Here's an idea: roast two chickens on a Sunday, have one for lunch, then save the other to make this later in the week.
225g lasagne sheets
700ml double cream
2 (295g) tins condensed cream of mushroom soup
80g grated Parmesan cheese
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, skin removed and shredded
salt and ground black pepper to taste
250g ricotta cheese
1 bunch fresh spinach, rinsed
340g grated mozzarella cheese
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Preheat oven to 180 C / Gas 4. Bring a large pan of lightly salted water to the boil. Cook lasagne sheets for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
In a saucepan over low heat, mix together double cream, cream of mushroom soup, Parmesan cheese and butter. Simmer, stirring frequently, until well blended.
Heat the olive oil in a frying pan over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
Lightly coat the bottom of a 20x30cm baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagne sheets, 1/2 of the ricotta, 1/2 of the spinach, 1/2 the chicken mixture and 1/3 of the mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining lasagne sheets on top, and spread with remaining sauce.
Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.