Chicken lasagne

Method

1. 1

   Fry the onion in a little oil spray

2. 2

   Once going translucent, add the garlic purée, stir and add the sliced mushrooms

3. 3

   Add the white wine (or just a splash of water)

4. 4

   Stir, then add the herbs and reduce

5. 5

   Add the chicken stock, stir and reduce for 5-10 mins, add plenty of black pepper

6. 6

   Once the stock has reduced down, add the creme fraiche and half of the cheeses

7. 7

   Simmer the sauce until nice and thick, then stir the chicken through

8. 8

   In an ovenproof dish, layer the chicken with the Lasagne sheets and top with the rest of the cheese

9. 9

   Bake in the oven at around 180° until golden on top and cooked through, around 25 mins.

10. 10

    NOTE: I used roasted chicken but you can use any kind of cooked chicken!