Creamy chicken and spinach lasagne

There’s nothing better than a comforting dinner that is not only incredibly easy to whip up but also tastes absolutely delicious. In just a few easy steps, you can serve up this tasty meal to family and friends or simply enjoy it on your own.

And with a creamy chicken filling that is also stocked full of spinach, this lighter lasagne could be a better option for those who need something that’s a bit easier on the stomach. Enjoy!

Ingredients

• 3 bunches English spinach, washed, roughly chopped
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, finely chopped
• 2 x 200g punnet button swiss brown mushrooms, sliced
• 500g chicken mince
• 1 tablespoon plain flour
• 250ml (1 cup) pouring cream
• 8-9 dried lasagne sheets
• Finely chopped fresh continental parsley, to sprinkle
  Sauce
• 50g butter
• 40g (1/4 cup) plain flour
• 500ml (2 cups) milk
• 250g cream cheese, chopped
• 150g (1 1/2 cups) coarsely grated mozzarella cheese

Method

1. Preheat the oven to 180C/160C fan forced. Grease 3L (12 cup) 5cm-deep, 20 x 30cm baking dish. Heat large non-stick frying pan over high heat. Add spinach and cook, stirring often, for 2-3 minutes or until wilted. Transfer to colander and press down with wooden spoon to remove excess water. Set aside.
2. Wipe frying pan clean. Heat oil in pan over high heat. Add onion and cook, stirring often, for 2-3 minutes or until golden. Add mushroom and cook, stirring often, for 6-7 minutes or until tender. Add garlic and cook, stirring, for 1 minute or until aromatic. Transfer mixture to a bowl.
3. Add chicken mince to frying pan. Cook, using a wooden spoon to break up any lumps, for 5 minutes or until cooked. Stir in flour for 1 minute. Add cream and cook, stirring, for 1-2 minutes or until the mixture thickens. Stir in the mushroom mixture and the spinach. Season to taste and set aside.
4. Meanwhile for the sauce, heat butter in saucepan over medium heat until foaming. Add flour and cook, stirring, for 1 minute or until the mixture bubbles. Slowly stir in the milk. Cook, stirring, for 2 minutes or until the mixture comes to the boil and thickens. Add cream cheese, a few pieces at a time, stirring well after each addition, until melted. Stir in 100g (1 cup) mozzarella until smooth. Season and set aside.
5. Spread one-third of the chicken mixture evenly over the base of the prepared dish. Pour over 125ml (1/2 cup) of the cheese sauce, spreading it evenly over the chicken. Cover with a layer of pasta sheets, breaking to fit. Repeat with two more layers, finishing with a layer of pasta sheets. Top with the remaining cheese sauce. Sprinkle with the remaining 50g (1/2 cup) mozzarella. Bake for 40-45 minutes or until the top is golden and the sauce is bubbling. Set aside for 10 minutes to cool slightly before serving.