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Ingredients

• 225g lasagne sheets
• 700ml double cream
• 2 (295g) tins condensed cream of mushroom soup
• 80g grated Parmesan cheese
• 50g butter
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, sliced
• 5 mushrooms, diced
• 1 roasted chicken, skin removed and shredded
• salt and ground black pepper to taste
• 250g ricotta cheese
• 1 bunch fresh spinach, rinsed
• 340g grated mozzarella cheese

Description

Not A True Lasagne, But A Wonderfully Rich And Creamy Bake That Is Sure To Please The Entire Family. Here's An Idea: Roast Two Chickens On A Sunday, Have One For Lunch, Then Save The Other To Make This Later In The Week.

All Recipes UK