Ashleigh Mogford: Garlic Chicken Alfredo Lasagne

Prep Time: 15 minutes Cook Time: 55 minutes

Preheat the oven to 200ºC fan.

Heat up the oil in a large frying pan over a medium heat then add the onion, celery, garlic and Italian seasoning and sauté for 5 minutes until soft.

Add your chicken mince and cook for 6–7 minutes, stirring regularly to break up the mince, until cooked through, then add the mushrooms and cook for a further 3 minutes until the mushrooms have softened. Add the tablespoon of flour into the pan and mix everything together.

Add your cream, most of the Grana Padano and the stock with a pinch of salt and combine. Turn off your heat then add the spinach and basil and combine again.

Scoop a ladleful of the mixture and spread it into the base of a pie dish. Layer 3 lasagne sheets side by side on top of the sauce. Evenly spread a third of the chicken mixture on top of the lasagne sheets. Top with a scattering of mozzarella then add another 3 lasagne sheets on top. Repeat the steps again, ending with another 3 lasagne sheets.

Pour the remaining sauce over the lasagne sheets then top with the rest of the mozzarella, cover with foil and pop into the oven for 25 minutes.

Remove the foil and pop the lasagne back into the oven for a further 10 minutes to crisp up. Serve with the rest of the Grana Padano.