Chicken & Mushroom Lasagne

Prep Time
Cook Time
1h 45m
Ready In

"From Better Homes and Gardens Australian Diabetic Living."

Original recipe yields 6 servings


  • 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

Step 1

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.

Step 2

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.

Step 3

Meanwhile, preheat oven to 170C (fan Forced).

Step 4

Spray a 2 litre (8 Cup) capacity ovenproof dish with cooking spray.

Step 5

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.

Step 6

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.

Step 7

Spread over remining white sauce and sprinkle with bocconcini.

Step 8

Bake for 45 to 50 minutes or until lasagne is tender when tested with a knife and the top is light golden.

Step 9

Set aside for 10 minutes to cool slightly and sprinkle with remaining thyme and serve with salad leaves.

Tips & Variations

  • Cooking spray