Chicken Red Onion, Mushroom and Rocket Lasagne
SPAR - Jun 13th, 10:04
Layers of chicken, red onion and mushroom in a creamy béchamel sauce. A super dish for entertaining or taking with you on holiday.
250g SPAR lasagne
125ml SPAR cheddar cheese for topping
100g SPAR butter
25ml SPAR cake wheat flour
675ml SPAR milk
250ml SPAR grated cheese
Salt to taste
30ml SPAR olive oil
2 SPAR Freshline red onions, sliced
2 SPAR Freshline garlic cloves, crushed
400g SPAR chicken fillets, chopped
250 g SPAR Freshline mushrooms, sliced
250ml SPAR Freshline rocket leaves, chopped
Salt and pepper to taste
Preheat the oven to 180°C.
For the sauce: Melt the butter in a saucepan and add the flour, stirring with a whisk. Gradually add the milk, whisking constantly until the mixture is smooth and thickened. Remove from heat. Season, add cheese and stir until cheese has melted. Cover and set aside for layering.
For the filling: Heat olive oil and gently fry the onions until translucent. Add the garlic and chicken and cook until chicken pieces are cooked through (approx.. 4 – 5 minutes). Add the sliced mushrooms and cook until soft. Add the chopped rocket leaves, remove from heat and season with salt and pepper.
Layering: Grease an ovenproof dish and layer the sauce, lasagne, and the filling. Never overlap the lasagna and always use in single layers. Continue layering in this order, topping with sauce. Sprinkle the remaining 125ml of cheese on top. Set the dish aside and leave to stand for at least 40 minutes.
This can be made ahead of time and left in the fridge until required. Bake for about 30 minutes until brown. Stand for a further 10 minutes, keeping warm, before serving.
Hints & Tips
This is a great dish to freeze. Allow cooling completely. Cover well with SPAR cling wrap and then freeze. To reheat allow to defrost completely at room temperature and the place in a preheated oven at 180°C for 20 minutes or until heated through.Click here for more SPAR recipes
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