Lasagna is our go-to comfort food to make for anyone having a bad day. Maybe you need some on a rainy Monday, or maybe a friend could use a batch. Like all perfect make-ahead meals, it just keeps getting better and better. We love this creamy béchamel paired with these earthy vegetables.
You will need to make Chicken and Mushroom Lasagne
- 500g leftover roast chicken, chopped or shredded
- 1 cup Praise Traditional Creamy Mayonnaise
- olive oil
- 1 small brown onion, finely diced
- 1 tsp minced garlic
- 200g baby spinach
- 2 cups mushrooms, sliced
- 420g tin cream of mushroom soup
- 1 tbsp cornflour
- 2 sprigs thyme
- 250g instant lasagne sheets
- ½ cup parmesan cheese, grated
- ½ cup tasty cheese, grated
Preheat the oven to 180°C.
Heat a little olive oil in a fry pan and cook onion and garlic until soft (3 minutes). Add baby spinach and stir until wilted.
In a large bowl combine the roast chicken, mushrooms, cream of mushroom soup, cornflour, mayonnaise, thyme and wilted spinach/onion mixture. Season with salt and pepper to taste.
Grease a lasagne dish with a little oil and layer lasagne sheets on the bottom followed by a third of the chicken and mushroom mixture. Repeat the layers until all the mixture is used up (3 layers). Sprinkle top layer of mixture evenly with grated parmesan cheese and bake in the hot oven for 40 minutes.