Chicken And Mushroom Lasagna - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
1 None Spanish onion, finely chopped
3 cloves garlic, minced
1 lb button mushrooms, sliced
1 (28 oz) can diced tomatoes
2 tbsp tomato paste
1 tbsp finely chopped fresh oregano, plus extra leaves to serve
18 oz shredded rotisserie chicken
8 sheets instant lasagna
2.5 oz grated Cheddar cheese

Preparation

Heat 1 tbsp oil in a saucepan over high heat. Cook onion for 3 mins, or until soft. Add garlic and mushrooms. Cook for 2 mins. Stir in tomatoes, tomato paste, oregano and 3/4 cup water. Bring to a boil then reduce heat and simmer, stirring occasionally, for 5 mins, or until sauce reduces slightly. Remove from heat and stir in chicken. Season.
Preheat oven to 375\u00b0F. Grease a deep 9x13 inch baking dish with remaining oil. Spread a little chicken sauce over base of prepared dish then cover with a layer of lasagna sheets, trimming to fit. Spread with 1/3 of remaining chicken sauce and sprinkle with 1/4 of cheese. Repeat layers, ending with cheese.
Cover dish with greased foil and bake for 30 mins. Remove and discard foil. Bake for 15 mins, or until golden brown and pasta is tender. Let stand for 10 mins. Serve sprinkled with oregano leaves.