CHICKEN AND MUSHROOM LASAGNE
250g DENNY portabellini mushrooms, sliced
Salt and pepper
1 white onion, diced
2 garlic cloves, minced
6 lasagne sheets, blanched
2 chicken breasts
1 pack DENNY Creamy Mushroom Cook-In sauce
1 bunch fresh chives
250g Ricotta Cheese, well drained
250g Mozzarella, grated
100g Parmesan, grated
In a medium frying pan- cook both chicken breasts with olive oil, salt and pepper. Let cool and shred both chicken breasts, set aside.
In a pan add olive oil and cook onions until soft. Add garlic and sliced mushrooms, cook until mushrooms are tender.
Pour in DENNY Cook-In sauce, chives and shredded chicken, stir to combine. Set aside.
In a casserole dish layer: sauce, noodles, ricotta, sauce, noodles, ricotta, sauce, noodles and finally sauce.
Top with mozzarella and parmesan.
Bake at 180˚C for 45 minutes.
Allow to rest before serving.