Name: Mushroom and chicken lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: serving
Cuisine: Bake
Ingredients: 200 g portabellini mushrooms sliced; 100 g button mushrooms baby, halved; 30 ml butter; 30 ml flour; 250 ml milk; 10 ml wholegrain mustard; 2 ml salt; 2 ml freshly ground black pepper; 2 courgettes baby, sliced lengthways; 1 red pepper halved, sliced; 2 chicken breast fillets sliced lengthways, sauteed

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Ingredients (11)

200 g	portabellini mushrooms — sliced
100 g	button mushrooms — baby, halved
30 ml	butter
30 ml	flour
250 ml	milk
10 ml	wholegrain mustard
2 ml	salt
2 ml	freshly ground black pepper
2	courgettes — baby, sliced lengthways
1	red pepper — halved, sliced
2	chicken breast fillets — sliced lengthways, sauteed

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Method:

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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