INGREDIENTS

2 Chicken Breasts, sliced into thin pieces
400gm Napoletana Pasta Sauce
8 Lasagne Sheets
4 Button Mushrooms, sliced
2 Cups Baby Spinach
1/2 Cup Parmesan Cheese, grated

White Sauce
100 gm butter or light margarine
2 Tbs Plain Flour
3-4 Cups Milk (full cream or skim)
1 Cup Grated Cheese

LET’S PUT IT ALL TOGETHER

1. Prepared the white sauce, place the butter in a medium sauce pan and melt over a medium high heat. Once melted add the plain flour and stir for approximately 1 minute. Whisk in the milk and reduce to a medium heat, continue to whisk every 30 seconds or so making sure you don’t burn the bottom on the mixture. After about 8 minutes it should start to thicken, remove from the heat and add the cheese mixing well to combine.

2. Using a 20cm x 20cm x 10cm oven proof dish begin to layer.  First a thin layer of pasta sauce, lasagna sheets, mushrooms, spinach, chicken, pasta sauce, white sauce, lasagna sheets and repeat until the dish and filled finishing with lasagna sheets and white sauce on top and sprinkle on the parmesan cheese.

3. Place into a preheated 180 degree Celsius oven and cook for 45 minutes or until the top is golden and the sauce is bubbling around the outside.  Remove from the oven and allow to cool for 5-10 minutes before slicing.

Serve with a side salad.

Serves 6

Store in an airtight container in the fridge for up to 3 days.

Freezer friendly, place portions into an airtight and freezer safe container and freezer for up to 3 months.  Allow to defrost in the fridge before reheating in the microwave.

(Cooking for Busy Mums, 2016)