Creamy Chicken, Mushroom & Spinach Lasagne

Ingredients

Chicken Filling:

Olive oil

12 mushrooms, finely sliced

1 brown onion, finely chopped

4 garlic cloves, finely chopped

1kg chicken breast, diced into small pieces

1 tsp tarragon

1 tsp oregano

1 tsp thyme

140g baby spinach

White Sauce (Béchamel):

2 tbsp olive oil

3 tbsp butter

1 tsp garlic, finely chopped

1/3 cup plain flour

4 cups milk

1 tsp Dijon mustard

1 heaped tbsp chicken stock powder

Ricotta Layer:

500g ricotta

Zest and juice of 1 lemon

Salt and pepper

2 eggs

3/4 cup grated cheese

1/2 cup milk

To Assemble

1 pack dry lasagne sheets

1/2 cup grated cheese

Method

1. Heat a drizzle of olive oil in a large pan. Sauté the onion, garlic and mushrooms until softened. Add the diced chicken, tarragon, oregano and thyme and cook until the chicken is about half-way cooke through. Add the spinach and allow it to wilt, then remove from the heat. Set aside.

2. In a large saucepan, heat the olive oil and butter. Add the garlic and flour and whisk for 1 minute to form a paste. Gradually whisk in the milk until smooth (do this slowly to avoid lumps). Add the Dijon mustard and chicken stock powder, and simmer until thickened.

3. Stir the chicken and mushroom mixture through the white sauce.

4. In a bowl, mix together the ricotta, lemon zest and juice, eggs, grated cheese, milk, salt and pepper until smooth.

5. In a baking dish, layer: creamy chicken mixture, lasagne sheets, and the ricotta mixture. Repeat the layers, finishing with the white sauce on top.

6. Cover with foil and bake at 180°C for 50 minutes. Remove the foil, sprinkle over the 1/2 cup cheese and bake for a further 10 minutes until golden.

7. Allow to rest for 10–15 minutes before slicing.