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Mushroom, Chicken & Spinach Lasagne

Yields6 ServingsCook Time55 mins

 1 tbs olive oil
 400g cup mushrooms, sliced
 2 bunches English spinach, leaves shredded
 2 cups shredded cooked chicken
 200ml milk or thickened cream
 400g piece fresh ricotta cheese
 2 egg yolks
 100g parmesan cheese, finely grated
 250g dried lasagne sheets
 200g mozzarella cheese, thinly sliced
 Dressed salad, to serve

Preheat oven 200°C fan forced. Heat oil in a large, non-stick frying pan over high heat. Add mushrooms, cook for 8 minutes or until mushrooms tender. Set aside to cool. Drain excess liquid.


Place the spinach onto a microwave-safe plate, cover with damp paper towel and microwave the spinach for 1—2 minutes on High/100% or until wilted. Allow to cool for 2 minutes. Squeeze to remove excess water and transfer to a large bowl. Add the mushrooms and chicken.


Combine milk or cream, ricotta, egg yolks and parmesan in a bowl. Season with salt and pepper. Grease a 5cm–deep, 16cm x 25cm (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 te lasagna with a sheet of baking paper then tightly with foil. Bake for 30 minutes, remove the paper and foil and bake a further 15 minutes or until golden. Serve with salad.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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