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Garlic Chicken Alfredo Lasagne

Recipe

Try this tasty spin on a classic family meal!

Serves: 4 | Prep time: 30 mins | Cooking time: 30 mins

Italian | Main | Cardiff Mum

Ingredients

  • 500g Chicken Mince
  • 1 White Onion, Finely Chopped
  • 150ml Of Double Cream
  • 50g Grated Parmesan Cheese Plus Extra For Serving
  • 4-5 Cloves Garlic, Minced
  • 150g Frozen Mushrooms
  • 2 Handfuls Of Baby Spinach, Finely Chopped
  • 2 Sticks Of Celery, Finely Chopped
  • 8 Fresh Basil Leaves, Finely Chopped
  • 9 Lasagne Sheets
  • 250ml Of Chicken Stock
  • 1 Tsp Of Italian Seasoning Or Oregano
  • 125g Grated Mozzarella
  • 1 Tbsp Of Flour
  • 1 Tbsp Of Oil

Method

  1.   Preheat the oven to 180 degrees.
  2. Heat up the oil in a large frying pan then add the onion, celery, garlic and Italian seasoning and saute for 5 mins until soft.
  3. Add in your chicken mince and cook for 6-7 minutes until cooked through, then add in the mushrooms and cook for a further 5 minutes until mushrooms have softened. Add the tablespoon of flour into the pan and mix everything together.
  4. Add in your cream, parmesan and stock with a pinch of salt and combine. Turn off your heat then add in the spinach and basil and combine again.
  5. Scoop some sauce from the mixture and spread it into the base of a pie dish. Layer 3 lasagne sheets side by side on top of the sauce. Evenly spread some of the chicken mixture on top of the lasagne sheets. Top with cheese then add another 3 lasagne sheets on top. Repeat the steps again with another 3 lasagne sheets on top, but ensure some sauce is left over for the top.
  6. Pour the remaining sauce over the top of the lasagne sheets then top with plenty of cheese, cover with foil and pop into the oven for 30 mins.
  7. Remove the foil and pop the lasagne back into the oven for a further 5 minutes to crisp up. Serve with more parmesan.