Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 19/11/24. See terms.
Join now
Photo of Creamy chicken and mushroom lasagne by WW

Creamy chicken and mushroom lasagne

6
Points®
Total Time
1 hr 55 min
Prep
30 min
Cook
1 hr 25 min
Serves
8
Difficulty
Moderate
Tender chicken breast, tossed with mushrooms and coated in a creamy cheese sauce between layers of pasta. A delicious twist on a classic dish.

Ingredients

Skinless chicken breast

700 g, cut into 2cm cubes

Leek

4 whole, trimmed, thinly sliced

Fresh tarragon

2 tbs, chopped

Mushrooms

500 g, cup variety, sliced

Garlic

3 clove(s), crushed

Baby spinach

280 g

Dry lasagne sheet

216 g, (12 x 18g sheets)

Grated parmesan cheese

¼ cup(s), (20g)

Cornflour

¼ cup(s), (35g)

Skim milk

800 ml

Reduced-fat ricotta cheese

250 g, smooth variety

Fresh lemon rind

½ tsp, finely grated

Oil spray

2 x 3 second spray(s)

Instructions

  1. To make the cheese sauce, whisk cornflour with ¼ cup (60ml) of milk in a saucepan to form a paste, then stir in the remaining milk. Cook over medium heat, whisking constantly until sauce boils and slightly thickens. Remove from heat, whisk in ricotta until combined, then stir in rind and season with salt and pepper. Set aside.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken in batches, turning occasionally, until browned and cooked through. Transfer to a large bowl. Add leeks and 2 tablespoons water to same pan, reduce heat and cook, stirring, for about 10 minutes or until soft. Transfer to the bowl with chicken. Stir in tarragon and season with salt and pepper.
  3. Lightly spray the pan again with oil. Add mushrooms, cook, stirring for about 5 minutes or until soft. Add garlic and spinach, increase heat and cook for a further 3 minutes or until spinach wilts and excess liquid evaporates. Season with salt and pepper and set aside.
  4. To assemble lasagnes, divide one-third of the cheese sauce between 2 rectangular ovenproof dishes (about 28cm x 18cm), spreading evenly. Divide half the chicken mixture evenly over the sauce layer in dishes. Top each one with a layer of 3 lasagne sheets. Spread spinach mixture evenly over the lasagne sheets in each dish. Repeat layers of cheese sauce, chicken mixture and lasagne sheets, finishing with a layer of cheese sauce. Sprinkle with parmesan.

Notes

Tip: The cheese sauce will be a slightly thick, runny texture. To serve: Preheat oven to 180°C. Bake 1 lasagne for 40-45minutes until golden and bubbling. Serve with a leafy salad. To freeze: Cover the second uncooked lasagne and freeze for up to 3 months. Defrost in the fridge overnight, then bake, uncovered, following ‘to serve’ instructions, increasing cooking time to 50-55 minutes, or until thoroughly heated through in the centre.

You might like

You might like