One Pot Chicken & Mushroom White Lasagne

Ingredients

• 11 Red onion(120g)
• 2100 g Mushrooms(100g)
• 350 g Butter(50g)
• 41 teaspoon Garlic granules(3g)
• 5200 g Cooked chicken(200g)
• 61 teaspoon Dried thyme(1g)
• 71 teaspoon Sage(1g)
• 81 teaspoon Paprika(2g)
• 93 tablespoon Plain flour(24g)
• 10600 ml Chicken stock(600g)
• 118 Lasagne sheets(160g)
• 12350 ml Milk(350g)
• 13100 ml Single cream(100g)
• 1430 g Grana Padano cheese, grated(30g)
• 15100 g Spinach(100g)
• 16100 g Cheddar cheese, grated(100g)

Instructions

1. 1Dice the red onion and slice the mushrooms.
2. 2Add the butter to a pot over medium-high heat. Once melted, add the onion and cook until softened.
3. 3Add the mushrooms and cook until softened.
4. 4If using raw chicken, add it now and cook until done. If using cooked chicken, add it later.
5. 5Add the garlic granules, dried thyme, sage, and paprika. Stir to combine.
6. 6Add the flour and stir to coat the vegetables, cooking for a few minutes.
7. 7Gradually pour in the chicken stock, stirring between each addition to remove lumps.
8. 8If using cooked chicken, add it now.
9. 9Add the lasagne sheets, breaking them in half as you add them. Stir to combine.
10. 10Cover and simmer for about 20 minutes, stirring halfway through to prevent sticking, until the lasagne sheets are cooked.
11. 11Add the milk, single cream, spinach, and Grana Padano cheese. Stir to combine.
12. 12Top with grated Cheddar cheese and place under the grill for about 10 minutes, or until golden brown on top.
13. 13Serve and enjoy.