Try this twist on lasagne that uses mushroom soup and leftover chicken mixed with our Traditional Mayonnaise, you won't be sorry.
Tip: Replace the 2 cups mushrooms with a cup of grated carrot and a cup of grated zucchini.
What You'll Need
500gleftover roast chicken, chopped or shredded
1 cupPraise Traditional Creamy Mayonnaise
1small brown onion, finely diced
1 tspminced garlic
2 cupsmushrooms, sliced
420gtin cream of mushroom soup
250ginstant lasagne sheets
½ cupparmesan cheese, grated
½ cuptasty cheese, grated
What to Do
Preheat the oven to 180°C.
Heat a little olive oil in a fry pan and cook onion and garlic until soft (3 minutes). Add baby spinach and stir until wilted.
In a large bowl combine the roast chicken, mushrooms, cream of mushroom soup, cornflour, mayonnaise, thyme and wilted spinach/onion mixture. Season with salt and pepper to taste.
Grease a lasagne dish with a little oil and layer lasagne sheets on the bottom followed by a third of the chicken and mushroom mixture. Repeat the layers until all the mixture is used up (3 layers). Sprinkle top layer of mixture evenly with grated parmesan cheese and bake in the hot oven for 40 minutes.