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Chicken, pancetta and mushroom lasagne
Chicken, pancetta and mushroom lasagne
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Helenjr says this lasagne recipe is simple, with a perfect texture, crispy cheese topping, and amazing flavors.
Ingredients:
  • 150g pancetta, roughly chopped
  • 200g Swiss brown button mushrooms, thinly sliced
  • 300g button mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • 1 quantity basic bechamel sauce (see related recipe)
  • 1 barbecued chicken, meat shredded (discard skin and bones)
  • 250g dried lasagne pasta sheets
  • 275.00 gm Italian tomato pasta sauce
  • 110g mozzarella cheese, grated
Instructions:
  • In a large non-stick frying pan over medium-high heat, heat oil. Cook pancetta for 3 minutes, stirring often. Add mushrooms and garlic. Cook for 5 to 6 minutes until mushrooms are tender. Allow to cool and drain excess liquid before using.
  • Transfer half of the creamy bechamel sauce to a separate bowl. Then, mix the chicken into the remaining sauce.
  • Preheat the oven to 180°C and grease a 12-cup, 7cm-deep, 18cm x 25cm rectangular baking dish.
  • Drizzle an even layer of bechamel sauce (without chicken) on the bottom of the dish. Add a layer of dried pasta sheets, breaking them to fit as needed. Layer half of the pasta sauce, half of the chicken mixture, and half of the mushrooms. Repeat with pasta sheets, pasta sauce, chicken mixture, and mushrooms, ending with a layer of pasta sheets. Gently spread the remaining bechamel sauce all over. Top it off with a sprinkle of mozzarella. Bake uncovered for 50 to 55 minutes until bubbling. Let the lasagne rest for 5 minutes, then slice and enjoy.

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