1ozJar of store bought mushroom and herb pasta sauce.26
1pkt of portobello mushrooms sliced
1lb/ 500gms minced chicken
A pinch of oregano and basil
1 1/2cupsgrated mozerella and parmesanyou can choose one or a combination
Black pepper to taste.
Salt optional - the jar sauce is usually salty enough.
1/4cupof white wine.
The Bechamel Sauce
3tbsof AP flour
2cups/ 500ml of milk
1tbspof grated Parmesan.
Fry onions and garlic, then add chicken.
Add sliced mushrooms. When chicken is almost cooked
Add the white wine and then add the bottled sauce and combine well. Set aside and make the bechamel sauce.
Make the béchamel sauce by adding a drop of milk from the ingredients to the flour to form a paste, then on a medium heat, add a little of the milk at a time, stirring constantly, continue adding the milk until it is all gone, and keep stirring until the sauce is thick. Then add 1 Tablespoon of Parmesan cheese and stir until all combined.
Build the lasagne.
Start with a bit of the juice from the chicken pan to coat the bottom of the pan, then add a layer of lasagne sheets. Then add a layer of chicken sauce,1/3 of the grated cheese, then bechamel sauce. Repeat this twice and top with the remaining grated cheese.