Chicken & Mushroom Lasagne
Recipe: #24540
July 30, 2016
Categories: Chicken, Cheese, Parmesan, Lasagna Sunday Dinner, Oven Bake, Diabetic, Gluten-Free, Low Fat, Chicken Dinner, more
"From Better Homes and Gardens Australian Diabetic Living."
Ingredients
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- FOR CHICKEN SAUCE
Nutritional
- 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 by Step Method
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
- Cooking spray