Chicken and spinach lasagne
Preparation 20 minutes
Cooking 50 minutes
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.