Mushroom and chicken lasagne

No lasagne pasta sheets required!
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Recipe from: 29 June 2015
Preparation time: 15 min
Cooking time: 30 min


  • 10
    olive oil
  • 200
    Portabello mushrooms, sliced
  • 100
    baby button mushrooms, halved
  • 30
  • 30
  • 250
  • 10
    wholegrain mustard
  • 2
  • 2
  • 2
    baby marrows, thinly sliced lengthways
  • 1
    red pepper, halved, deseeded and sliced
  • 2
    chicken breasts, sliced lengthways and sautéed



Preheat oven to 180°C.

Heat the olive oil in a frying pan, sauté the mushrooms until golden on both sides.
Heat the butter in a small sauce pan, add the flour and allow it to bubble, slowly add the milk while whisking, bring to boiling point and allow to thicken, add the mustard and season with the salt and pepper.
Use a casserole dish to layer all the ingredients.

Bake in a preheated oven for 30 minutes, cut into portions and serve with a green leafy salad.

Tip: Use savoury beef mince in the layers instead of the chicken.

Serves 4-6.

Recipe reprinted with permission of Mushroom SA.
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