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Chicken and Mushroom Lasagne

ingredients

serves 4 - 6
1 onion, peeled and diced
25 g (1 oz) butter
100 g (4 oz) mushrooms, washed and sliced
350 g (12 oz) cooked chicken, diced
7 g (1 tbsp) chopped parsley
600 ml (1 pt) Bechamel Sauce
salt and freshly ground white pepper
9 sheets "non cook" lasagne
20 g (2 tbsp) fresh breadcrumbs
25 g (1 oz) grated Parmesan cheese

method

1. Preparation Cook the onion in the butter over a low heat for about 3 minutes. Add the mushrooms and cook for a further 2 minutes.

2. Add the chicken to the mushroom and onions, season well and mix with chopped parsley.

3. Make up the Bechamel Sauce, season well.

4. Place about 60 ml (4 tbsp) sauce in the bottom of an ovenproof dish. Cover with one -third of the chicken mixture. Put sheets of lasagne on top to cover. (If using fresh it can be cooked in boiling water for 3 minutes.)

5. Place a further 60 ml (4 tbsp) sauce on top of the lasagne and a further third of the chicken mixture. Continue with third layer of lasagne, top with remaining Bechamel Sauce.

6. Mix the fresh crumbs with the cheese and sprinkle on top. Bake in the oven at a temperature of 180°C (350°F) Gas 4 for 25 minutes until golden brown.

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