Recipe Page

Chicken, Mushroom and Rosemary Lasagne

2 tbsps olive oil
2 skinless chicken breast fillets, cut into strips or dice
150g pack baby button mushrooms, cut to equal size
1 tbsp chopped fresh rosemary
3 tbsps fino sherry
500g jar tomato & garlic sauce
350g tub fresh cheese sauce
250g pack fresh lasagne sheets
salt and freshly ground black pepper

Preheat the oven to 190'C/375'F/Gas Mark 5.

Heat the oil in a large frying pan over a high heat. Stir in the chicken and season with salt. Stir-try for 6-8 minutes until golden brown.

Add the mushrooms and cook for 2 minutes. Stir in the rosemary, sherry and tomato sauce, then bring to the boil and simmer for 5 minutes or until the chicken is cooked through.

Place a thin layer of the cheese sauce in the bottom of an ovenproof dish. Top with lasagne sheets, then add a layer of the chicken sauce. Top with a lasagne sheet, spoon over a layer of the cheese sauce followed by the chicken sauce. Repeat the process one more time, finishing with lasagne sheets on top, then cover completely with spoonfuls of the cheese sauce.

Cook in the oven for 20 minutes until the cheese sauce is brown and bubbling.

Serve with a crunchy green salad dressed with olive oil and balsamic vinegar.