Chicken Mushroom LasagneINGREDIENTS
- 2 Tbsp extra virgin olive oil
- 1 large onion, finely diced
- 2 garlic cloves, crushed
- 300g white mushrooms, thinly sliced
- 200g baby spinach leaves, rinsed
- 2 Tbsp Tweed Real Food Viva Italia Seasoning
- 500g chicken thigh, roughly cubed
- 1 packet lasagne sheets
- 1 cup milk
- 50g butter
- 2 Tbsp plain flour
- 2 cups mozzarella, grated
- 1/2 cup parmesan cheeseMETHOD
Preheat oven to 200 degrees
In a small fry pan cook the chicken cubes in the fresh garlic and olive oil until sealed and very lightly browned, set aside. Using the same pan cook the onion until soft 5 - 7 minutes, add it to the chicken.
Again using the same pan, cook the onion and spinach until wilted so the moisture has come out of the vegetables. Add the veggies to the chicken mixture and discard moisture in pan.
In a medium size sauce pan over medium heat, melt the butter, add the flour, stir for 2 minutes, add the milk but by bit, stirring until combined and thickened, then add 1 cup of mozzarella, stir until melted and the sauce is very thick.
In a large oven safe dish create the lasagne by layering; the cooked chicken veggie combination. Top with cheese sauce, a generous sprinkle of Viva Italia Seasoning and a lasagne sheet. Repeat until all ingredients are used.
Top with remaining mozzarella and parmesan and cover with lid or layer of foil. (We lay a sheet of baking paper under the foil to stop the cheese from sticking to the foil).
Bake for 30 minutes. Remove foil and cook for a further 10 - 15 minutes until cheese is browned and bubbling.