Chicken & Mushroom Lasagne
July 30, 2016
"From Better Homes and Gardens Australian Diabetic Living."
- FOR CHICKEN SAUCE
- Serving Size: 1 (398.7 g)
- Calories 608.2
- Total Fat - 15.9 g
- Saturated Fat - 8.6 g
- Cholesterol - 243.9 mg
- Sodium - 1053.5 mg
- Total Carbohydrate - 87.5 g
- Dietary Fiber - 1.9 g
- Sugars - 53.2 g
- Protein - 30.6 g
- Calcium - 570.8 mg
- Iron - 2.4 mg
- Vitamin C - 10 mg
- Thiamin - 0.2 mg
TO MAKE THE CHICKEN SAUCE: heat oil in a large non-stick frying pan over a medium heat and add onion, mushroom and garlic and cook, stirring often, for 6 to 7 minutes or until mushroom softens.
Add mince and increase heat to high, cook, stirring often, for 2 to 3 minutes or until mince changes colour and then add passata, water and half the thyme and cover and bring to the boil over a high heat and then reduce heat to a medium and simmer, uncovered for 20 minutes or until sauce reduces and thickens.
Meanwhile, preheat oven to 170C (fan Forced).
Spray a 2 litre (8 Cup) capacity ovenproof dish with cooking spray.
Put flour in a small saucepan and gradually whisk in milk and cook, stirring over a medium heat until sauce thickens and comes to a simmer and cook for 2 minutes and then remove the pan from the heat and whisk in ricotta and parmesan cheeses.
Spoon half the white sauce over the base of the prepared dish and top with 2 pasta sheets and repeat with remaining chicken sauce and pasta sheets to make 2 more layers.
Spread over remining white sauce and sprinkle with bocconcini.
Bake for 45 to 50 minutes or until lasagne is tender when tested with a knife and the top is light golden.
Set aside for 10 minutes to cool slightly and sprinkle with remaining thyme and serve with salad leaves.
Tips & Variations
- Cooking spray