Chicken Lasagna

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Ingredients

500 g	chicken breasts, cut into small pieces
1 tbsp	butter
1 medium	onion, finely sliced
300 ml	water with chicken stock
200 g	mushrooms, sliced
80 ml	dry white wine
¹/₂ tsp	dried basil
200 g	spinach, fresh or frozen
230 g	cottage cheese
230 g	ricotta cheese
60 g	Parmesan cheese, grated
1 large	egg, slightly beaten
350 g	Cheddar cheese, grated
	lasagna noodles, cooked

Method

Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a

Melt butter in a skillet over medium-high heat. Add onion, mushrooms, chicken, basil, white wine and sauté 5 minutes or until tender.

Stir in 60 ml of the chicken stock, reserve the remaining sauce.

Cook and drain spinach. In a bowl mix together the spinach, beaten egg, Cottage cheese, Ricotta cheese and Parmesan cheese.

Place enough lasagna noodles in a lightly greased baking dish to cover the bottom. Layer with the spinach and cheese mixture first, then the chicken mixture. Sprinkle with Cheddar cheese. Place more lasagna noodles on top and repeat procedure until all ingredients are used up or until dish is full. Top with reserved sauce.

Preheat oven to 180°C. Bake for 45 minutes. Sprinkle with remaining Cheddar cheese, and bake 5 more minutes or until cheese is melted.