Ingredients
- 500g cooked shredded chicken
- 20g cooks & co wild mushrooms
- 200g chestnut mushrooms
- 1 onion
- 1 tbsp butter
- 2 garlic cloves
- 1 chicken stock cube
- 300ml double cream
- 100ml water
- 100g Parmesan cheese
- 250g grated mozzarella cheese
- 10 dry lasagna sheets
Preparation Method
- 1. Preheat oven to 200°c.
- 2. Add the dried Cooks & Co Mixed Forest Mushrooms to a bowl with 300ml of water and leave for 30 minutes to hydrate. Drain, rinse and pat dry.
- 3. Meanwhile, dice the onion and the garlic, slice the chestnut mushrooms and finely slice the Mixed Forest Mushrooms.
- 4. Melt 1 tbsp of butter in a large pan over a medium-high heat. Once melted add the onion and garlic. Sauté stirring regularly for a couple of minutes until the onion starts to turn translucent. Add all of the mushrooms and stir, fry for a few more minutes until the mushrooms turn soft.
- 5. Add the chicken to the pan, crumble in the stock cube and pour in the 100ml water. Mix well with a wooden spoon and simmer in a low heat for just a couple of minutes then then add the double cream and Parmesan and simmer for another 2 minutes then remove from the heat.
- 6. Spoon a little of the sauce into the bottom of a large dish (around 4 litre capacity).
- 7. Place the lasagna sheets on top of the sauce (two side by side). If you have space left over simply break off more lasagna sheets to fill the spaces. Spoon a generous amount of the chicken and mushroom sauce mixture on top and sprinkle over a small handful of mozzarella, then repeat the process 3 times. The lasagna should be topped with the chicken and mushroom sauce and a handful of mozzarella.
- 8. Bake in the oven for 45 minutes at 180c. Allow to stand for 5 minutes before slicing into 6 portions.
- 9. Store in the fridge for up to 3 days. Suitable for freezing.
- Credit to @mealtimewithmummy
