Yields 6 Servings
01h 30m
occasions
Lunch, Dinnerdairy ingredients
Butter, Milk, CheeseChicken and mushroom lasagne
INGREDIENTS
DIRECTIONS
1
Preheat the oven to 150c.
2
Place the portobello mushrooms, garlic head, and some olive oil in tinfoil and wrap tightly, cook at 150c for 1 hour. Remove and slice the mushrooms, reserve the garlic head.
3
Remove the thick stalks from the spinach/ cavolo nero, rip them up into smaller pieces.
4
Warm the milk in a pot and season heavily, transfer to a jug.
5
Place the butter and flour into the pot and cook over a high heat for 1min with a whisk, then pour in your warm milk, whisking continuously.
6
Whisk the sauce up to the boil so it becomes glossy and shiny, with no lumps.
7
Remove from the heat and whisk in your grated cheese, condensed soup, mustard and lemon.
8
Squeeze the garlic pulp into the sauce, and finish with some salt.
9
Slice the chicken breasts thinly, along with the mushrooms.
10
Layer the mix in an oven proof dish: Pasta sheets, chicken, mushroom, sauce, cavolo nero, repeat. Cover the top with more grated cheese.
11
Bake at 180c for 45mins, allow to rest for 5mins, then serve warm.
