Chicken and spinach lasagne

Pilbara News - - Property -

Prepa­ra­tion 20 min­utes

Cook­ing 50 min­utes

Serves 6


1 tbsp olive oil 400g cup mush­rooms, sliced 2 bunches Eng­lish spinach, leaves shred­ded 2 cups shred­ded cooked chicken 200ml milk or thick­ened cream 400g fresh ri­cotta cheese 2 egg yolks 100g parme­san cheese, finely grated 250g dried lasagne sheets 200g moz­zarella cheese, thinly sliced


Pre-heat oven to 200 fan forced. Heat oil in a large, non-stick fry­ing pan over a high heat. Add mush­rooms and cook for 8 min­utes or un­til mush­rooms are ten­der. Set aside to cool. Drain ex­cess liq­uid. Mi­crowave the spinach for 1-2 min­utes on high/100 per cent or un­til wilted. Drain and squeeze to re­move ex­cess wa­ter. Com­bine spinach, mushroooms and chicken in a large bowl. Com­bine milk or cream, ri­cotta, egg yolks and parme­san in a bowl. Sea­son with salt and pep­per. Grease a 5cm deep 16x25cm (base) bak­ing dish. Cover base with a layer of pasta. Spread with one-third of the ri­cotta mix­ture. Top with half the mush­room mix­ture. Re­peat lay­ers. Cover with a fi­nal layer of pasta. Spread with re­main­ing ri­cotta mix­ture. Top with moz­zarella. Cover, bake for 30 min­utes, re­move and bake for a fur­ther 15 min­utes or un­til ten­der and golden.

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