Chicken and Chestnut Mushroom Lasagne
found in Mains - Meat Dishes
 | 7 SPs |  | Nut Free |  | Gluten Free |
Prep: 30 minutes
Cook: 1 hour 45 minutes
Difficulty:
Challenging
A delicious twist on a classic lasagne made with layers of chicken, veg and cheese sauce.
Ingredients
- 1 calorie controlled cooking spray
- 4 leeks, trimmed and thinly sliced
- 700g chicken breasts, cut into 2-3cm cubes
- 3 tbsp tarragon
- 450g chestnut mushrooms
- 3 garlic cloves
- 400g spinach (young leaf)
- 12 slice(s) lasagne sheets
- 30g parmesan
- 800ml semi-skimmed milk
- 30g cornflour
- 250g low fat soft cheese
- 1 lemon zest
For The Cheese Sauce
Directions
1
Mist a nonstick pan with cooking spray. Add the leeks and 2 tablespoons water and cook, uncovered, for 10 minutes. Transfer to a bowl. Mist the pan again and fry the chicken, in batches, for 10 minutes until cooked. Add to the bowl of leeks, stir in the tarragon and season.
2
Mist the pan again, fry the mushrooms for 5 minutes, then add the garlic and spinach and cook, covered, for 3 minutes. Increase the heat and cook, uncovered, until the liquid evaporates. Season and set aside.
3
To make the cheese sauce, mix 3 tablespoons of the milk with the cornflour in a jug to form a paste, then stir in the remaining milk. Pour the mixture into a pan, add the soft cheese and cook over a low heat, stirring, until smooth. Bring to a boil and cook for 2 minutes, or until thickened. Season and stir through the lemon zest.
4
To assemble, divide one-third of the cheese sauce between 2 separate baking dishes. Top each with one quarter of the chicken mixture followed by 3 lasagne sheets. Divide the spinach mixture between the dishes, then repeat with the cheese sauce, chicken mixture and lasagne sheets. Finish with a layer of cheese sauce, then scatter over the parmesan.
5
Bake for 40-45 minutes at 200°C / 180°C (fan oven) / 395°F / Gas Mark 6 until golden and bubbling.
