This recipe is perfect for when you have left over cooked chicken, perhaps after your Sunday roast. It’s also a nice twist on the traditional lasagne and definitely as tasty!
Chicken, Mushroom and Spinach Lasagne
What You Need
Cooked chicken breast, tore into rough chunks
Half a pack of mushrooms, peeled and sliced
Half a bag of spinach
An onion, diced
2tsps mixed herbs
1tsp garlic granules
590ml chicken stock
A pack of grated mozzarella
5/6 tbsp plain flour
Lasagne dried pasta sheets
How To Make It
1) Saute the mushrooms, onion, mixed herbs and garlic granules for around 5/10 mins until cooked and the moisture has come out of the mushrooms
2) Add the spinach and cook till wilted
3) Take off the heat, stir in the chicken and leave to one side
4) Add the stock and milk into a saucepan over a medium heat. When bubbles begin to appear at the edges, whisk in the flour and lower heat to a simmer. Stir for five minutes to thicken sauce. Use less/more flour as needed.
5) Add three handfuls of the grated mozzarella to the sauce and stir
6) Grab your baking dish and add a layer of the sauce mix followed by a layer of pasta sheets.
7) Add the chicken mixture, sauce, sprinkle of mozzarella cheese and then pasta sheets. Repeat this 3/4 times depending on the size of your dish. Ensure the pasta sheets are covered with the sauce
8) End with a cheese layer. Cover with foil and put in a preheated oven (gas mark 5) for 25 minutes. Uncover, then cook for a further 15 minutes. You can then grill for 4/5 minutes to make the cheese golden brown but this isn’t a necessity, just preference.
9) Take out of oven, leave to stand for 5 minutes then serve
We all enjoyed this, my sister in law had seconds and thirds! It smelled amazing while being prepped too as I made it up in the day so in the evening it just needed to be put in the oven. You could also use a ready made lasagne white or cheese sauce for convenience, I definitely will when making it again as it’s so much easier.
As an ostomate I am very lucky to not struggle with mushrooms as long as I chew well. You could do this recipe without the mushrooms and could replace it with some smoked bacon perhaps. You could also chop the mushrooms up super fine like onions so you still get the flavour but no big chunks to get stuck!
Hope you enjoy trying this one as much as I did, will certainly be on the menu again!