When you’re seeking something cheesy and comforting, it’s hard to go past lasagne. But if you’re not in the mood for beef, why not try this tasty chicken version instead? Serve it up hot from the oven or enjoy as leftovers through the week. Enjoy!
Serves 6
Ingredients
- 3 bunches English spinach
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2 x 200g punnet button swiss brown mushrooms, sliced
- 1 garlic clove, finely chopped
- 500g chicken mince
- 1 tbsp plain flour
- 250ml (1 cup) pouring cream
- 8-9 dried lasagne sheets
- Finely chopped fresh continental parsley, to sprinkle
Cheese 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
- Preheat the oven to 180C or 160C fan forced. Grease a 3L (12 cup) 5cm-deep, 20 x 30cm baking dish. Trim and discard the stems of the spinach. Wash spinach leaves well, shake off excess water and coarsely chop.
- Heat a large non-stick frying pan over high heat. Add spinach and cook, stirring often, for 2-3 minutes or until wilted. Transfer to a colander and press down with a wooden spoon to remove excess water. Set aside.
- Wipe frying pan clean. Heat oil in the 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 the mushroom is tender. Add garlic and cook, stirring, for 1 minute or until aromatic. Transfer mixture to a bowl.
- Add chicken mince to frying pan. Cook, using a wooden spoon to break up any lumps, for 5 minutes or until chicken is 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 spinach. Season to taste and set aside.
- To make the cheese sauce, heat butter in a saucepan over medium heat until foaming. Add flour and cook, stirring, for 1 minute or until the mixture bubbles. Slowly stir in 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.
- 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 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.