Prep: 25 mins || Cook: 1 hr 30 mins || Serves: 6
INGREDIENTS
3 bunches English spinach
1 tbsp olive oil
1 brown onion, finely chopped
1 garlic clove, finely chopped
2 x 200g punnet button swiss brown mushrooms, sliced
500g Free Range chicken mince
1 tbsp plain flour
250ml (1 cup) pouring cream
8-9 dried or fresh lasagne sheets
Finely chopped fresh continental parsley, to sprinkle
Cheese sauce
50g butter
40g (1/4 cup) plain flour
500ml (2 cups) milk
250g cream cheese, chopped (optional - can replace with some grated cheddar for extra flavour!)
150g (1 1/2 cups) coarsely grated Mozzarella Cheese
METHOD
Preheat the oven to 180C/160C fan forced. Grease a 3L (12 cup) 5cm-deep, 20 x 30cm baking dish. Trim and discard the stems of the spinach. Wash the spinach leaves well to remove any dirt and shake off excess water. Coarsely chop the spinach.
Heat a large non-stick frying pan over high heat. Add the spinach and cook, stirring often, for 2-3 minutes or until wilted. Transfer to a colander and press down with a wooden spoon to remove excess water. Set aside.
Wipe the frying pan clean. Heat the oil in the pan over high heat. Add the onion and cook, stirring often, for 2-3 minutes or until golden. Add the mushroom and cook, stirring often, for 6-7 minutes or until the mushroom is tender. Add the garlic and cook, stirring, for 1 minute or until aromatic. Transfer the mixture to a bowl.
Add the chicken mince to the frying pan. Cook, using a wooden spoon to break up any lumps, for 5 minutes or until the chicken is cooked. Stir in the flour for 1 minute. Add the cream and cook, stirring, for 1-2 minutes or until the mixture thickens. Stir in the mushroom mixture and the spinach. Season to taste and set aside.
To make the cheese sauce, heat the butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Slowly stir in the milk. Cook, stirring, for 2 minutes or until the mixture comes to the boil and thickens. Add the cream cheese (if using), a few pieces at a time, stirring well after each addition, until melted. Stir in 100g (1 cup) mozzarella (and cheddar, if using) until smooth. Season and set aside.
Spread one-third of the chicken mixture evenly over the base of the prepared dish. Pour over 125ml (1/2 cup) of the cheese sauce, spreading it evenly over the chicken. Cover with a layer of pasta sheets, breaking to fit. Repeat with two more layers, finishing with a layer of pasta sheets. Top with the remaining cheese sauce. Sprinkle with the remaining 50g (1/2 cup) mozzarella. Bake for 40-45 minutes or until the top is golden and the sauce is bubbling. Set aside for 10 minutes to cool slightly before serving.