Prep:  15 minutes
Cook:  55 minutes
Serves:  8
Average: 4.2 (147 votes)
Recipe by: Perfect Italiano
A must make chicken mince lasagne with spinach and mushroom, blended with white sauce and topped with golden melted cheese. Simply perfect.
Credit: Whisk Media Group

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Chicken, Spinach and Mushroom Lasagne
Ricotta Topping
Chicken Mince, Spinach and Mushroom Lasagne
Ricotta Topping
  1. Mix together the Ricotta, eggs, and milk. Season with salt and pepper. Stir through ½ cup of the Perfect Bakes cheese. Refrigerate until ready to use. Reserve remaining cheese
Chicken Mince, Spinach and Mushroom Lasagne
  1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a 2 litre (8 cup) oven proof lasagne dish
  2. To make the filling, heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring for 1-2 minutes or until onion softens
  3. Add mince and cook for 2-3 minutes, breaking up the mince until browned. Add mushrooms and cook for 1 minute
  4. Stir through the flour and cook a further 1 minute. Add cooking cream and mustard and mix well. Reduce heat and simmer uncovered on low for 5 minutes or until sauce thickens. Season with salt and pepper and set aside
  5. Spread 1/3 cup of the ricotta sauce over base of dish. Top with lasagne sheets, trimming to fit the size of the dish if necessary
  6. Stir chopped spinach through remaining ricotta mixture; divide into three portions
  7. Top lasagne sheet layer with one third of the chicken sauce, sprinkle with a handful of Perfect Bakes cheese and cover with another layer of lasagne sheets. Continue layering with chicken sauce, then cheese, followed by a layer of ricotta and spinach sauce. Repeat these layers again, finishing with a layer of lasagne sheets
  8. Spread the remaining ricotta and spinach sauce over the top and sprinkle with reserved cheese. Bake uncovered for 35 – 40 minutes until golden and lasagne sheets are cooked. Stand 10 minutes before serving. Serve with fresh green salad
Tips & Hints:
  • Store leftover lasagne in an airtight container in the fridge for 2-3 days, or freeze for up to 2 months.
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3 years 8 months ago
Thank you for such a great recipe. So much flavour. It makes a huge lasangne but I'lm freezing the other half for another dinner. Can't wait to eat it again.