prep time15 minutes
cook time25 minutes
serves2 pax

Ingredients

4 sheetsSan Remo Instant Lasagna
100 gMozzarella cheese

For cream sauce

3 tbspButter (melted)
1 tspFlour
1/2 cupWater
1/3 cupCooking cream
40 gCheddar cheese
Salt and pepper to taste

For chicken filling

6Button mushrooms, sliced
1Yellow onion, diced
1 pcCelery, diced
1Carrot, diced
300 gChicken breast, diced
1/8 tspDried oregano leaves
1 tbspCooking oil
Salt and pepper to taste

Method

  1. Pre-heat oven to 180˚C.
  2. For chicken filling, heat cooking oil in a frying pan, sauté onion, mushroom and chicken. Next add in celery, carrot, dried oregano leaves and mix well.
  3. For cream sauce, add all the cream sauce ingredients in a bowl and mix well.
  4. Pour cream sauce into the chicken mixture and cook on low heat until sauce has thicken. Season with salt and pepper.
  5. Place a San Remo Instant Lasagna sheet into a rectangle aluminum ramekin, scoop filling onto it and alternate with San Remo Instant Lasagna sheet. Repeat step till every ramekin is filled.
  6. Sprinkle some mozzarella cheese on top and bake in preheat oven at 160⁰C for 15 minutes or till fully cooked.