About this recipe:A great chicken take on the classic Italian dish. Lasagne sheets are layered with chicken, ricotta, Cheddar, Parmesan and a creamy mushroom sauce.
Makes: 4 - 6 servings
6 lasagne sheets
4 tablespoons chopped onion
1/2 (300g) tin chopped mushrooms, drained
3 tablespoons chicken stock
1 (295g) tin condensed cream of chicken soup
1/2 teaspoon dried basil
450g diced chicken breast meat
450g ricotta cheese
175g grated Cheddar cheese
2 tablespoons grated Parmesan cheese
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a small saucepan, saute onion and mushrooms in chicken stock. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside.
In a lightly greased 20x30cm baking dish, arrange 3 lasagne sheets. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add another 3 sheets of lasagne and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.
Pre-boiling lasagne sheets
Can be omitted if you are using ready-to-bake lasagne sheets.