Chicken Alfredo Lasagne

TOTAL TIME:

1 HR 25 MINS

PREP-TIME:

25 MINS

COOK TIME:

1 HOUR

SERVINGS:

6-8

INGREDIENTS

For the lasagne:

1 box (500g) PnP Egg Lasagne Sheets

2 tbsp olive oil

1 punnet (250g) large brown mushrooms, thickly sliced

1 large onion, finely chopped

2 cloves garlic, minced

1 rotisserie chicken, skin removed and meat shredded

Salt and black pepper, to taste

5 sprigs fresh thyme, leaves picked

1 block (300g) PnP Medium Fat Mozzarella, grated

½ cup hard cheese, grated 

For the Alfredo sauce:

5 tbsp butter

5 tbsp cake flour

2 cups (500ml) warm milk

1 cup (250ml) cream

1 cup hard cheese, grated 

Salt and black pepper, to taste

1 tsp chilli flakes (optional)

1 tsp dried Italian herbs (optional)

SERVING SUGGESTION:

Fresh thyme 

Extra grated Parmesan

Garlic bread

METHOD

1. Preheat the oven to 190°C and lightly grease a rectangular 23x33cm baking dish.

2. For the lasagne filling: Heat 1 tbsp olive oil in a large pan. Add the mushrooms and cook over medium-high heat for 5–7 minutes, or until golden and all liquid has evaporated.

3. Add the remaining 1 tbsp olive oil, then stir in ½ chopped onion and garlic. Cook for another 2–3 minutes until soft and fragrant. Stir in the shredded chicken and thyme. Season well with salt and pepper, then set aside. *Chef’s Tip: Cooking the mushrooms until dry enhances their flavour and keeps your lasagne from becoming watery.

4. For the Alfredo sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux. Slowly add the warm milk while whisking to avoid lumps, then pour in the cream. Continue whisking for 5–7 minutes, or until the sauce thickens.

5. Stir in the hard cheese and season with salt, pepper, and optional chilli flakes or herbs. Remove from heat. *Chef’s Tip: Warming the milk helps the sauce come together faster and smoother.

6.  Spoon a thin layer of sauce onto the base of your baking dish. Add a layer of PnP Egg Lasagne Sheets. Top with half the chicken-mushroom filling, half of the grated PnP Medium Fat Mozzarella, ½ cup of hard cheese, and a drizzle of sauce.

7. Repeat with another layer of pasta, the rest of the filling, more cheese, and sauce. Finish with a final pasta layer, topped with remaining sauce and a generous amount of cheese.

8. Bake for 60 minutes until golden and bubbling. Rest for 10 minutes before slicing. *Chef’s Tip: Resting makes slicing neater and keeps the layers intact

9. Garnish with fresh thyme and extra Parmesan. Serve with garlic bread and ENJOY! *Bonus tip: Running low on time? Order all your ingredients through the Mr D app for same-price convenience delivered fast.