Chicken and Mushroom Lasagne | Recipe Cart | Recipe Cart

Name: Chicken and Mushroom Lasagne | Recipe Cart | Recipe Cart
Total time: 70 min
Ingredients: 2 tbsp olive oil; 1 red onion/s (- large, finely diced); 4 clove/s garlic (- finely diced); 2 stick/s celery (- finely diced); 2 carrot/s (- finely diced); 800 g boneless and skinless chicken thighs ( – diced 2cm (pretty small so it’s not too chunky)); 500 g mushrooms (- I used a mix of shiitake, oyster and Swiss brown); 1 tbsp sherry vinegar (- can substitute red wine vinegar); 1 tsp dried thyme; 1 tsp sea salt (- or to taste); Ground black pepper (- to taste); 2 tbsp true arrowroot flour (- mixed with 2 tbsp water to form a slurry); 60 g baby spinach (- or rocket); 375 g lasagne sheets (- fresh); 50 g butter; 60 g wholemeal spelt flour; 200 ml milk (- of choice); 300 ml chicken stock or bone broth; 100 g parmesan cheese (- grated); Sea salt and freshly ground black pepper (- to taste)

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This Chicken and Mushroom Lasagne is a beautiful combination of flavours and the ultimate comfort food.

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Ingredients

2 tbsp olive oil
1 red onion/s (- large, finely diced)
4 clove/s garlic (- finely diced)
2 stick/s celery (- finely diced)
2 carrot/s (- finely diced)
800 g boneless and skinless chicken thighs ( – diced 2cm (pretty small so it’s not too chunky))
500 g mushrooms (- I used a mix of shiitake, oyster and Swiss brown)
1 tbsp sherry vinegar (- can substitute red wine vinegar)
1 tsp dried thyme
1 tsp sea salt (- or to taste)
Ground black pepper (- to taste)
2 tbsp true arrowroot flour (- mixed with 2 tbsp water to form a slurry)
60 g baby spinach (- or rocket)
375 g lasagne sheets (- fresh)
50 g butter
60 g wholemeal spelt flour
200 ml milk (- of choice)
300 ml chicken stock or bone broth
100 g parmesan cheese (- grated)
Sea salt and freshly ground black pepper (- to taste)