Cream rises to the top with lasagne twist
THIS is a lovely creamy alternative to the usual Lasagne using a BBQ chicken for the base. Pre heat your oven at 180c.
1 packet fresh or dried uncooked lasagne sheets
1 tablespoon butter or margarine
1 cup finely chopped mushrooms
3/4 cup chopped onions
1/3 cup milk
2 cans condensed cream of chicken soup
1/2 teaspoon dried oregano or sage leaves
1/4 teaspoon pepper
250g ricotta cheese
3 cups diced cooked chicken
2 cups shredded mozzarella cheese
1 cup shredded tasty cheese
1/2 cup grated parmesan cheese
Heat oven to 180c. Spray bottom and sides of large glass baking dish with cooking spray.
Meanwhile, in a saucepan, melt butter over medium-high heat. Cook mushrooms and onions in butter, stirring occasionally, until tender; remove from heat. Stir in milk, soup, oregano and pepper.
Line the base of the baking dish with the noodles don't overlap. Top with about 1 cup of the soup mixture, half of the ricotta cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup tasty cheese. Repeat layers once, starting with noodles. Place remaining noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle parmesan cheese over top.
Bake uncovered 50 to 55 minutes or until bubbly in a 180c oven make sure the lasagne is hot in centre. Let stand 15 minutes before cutting.