wowfood.guru member helenjr says this recipe is much easier than it looks, and results in a lasagne with a "nice texture, crispy cheese topping and great flavours".
- Heat oil in a large, non-stick frying pan over medium-high heat. Add pancetta and cook, stirring often, for 3 minutes. Add mushrooms and garlic. Cook, stirring often, for 5 to 6 minutes or until mushrooms tender. Set aside to cool. Drain excess liquid.
- Place half the bechamel sauce in a bowl. Set aside. Stir chicken into remaining bechamel sauce.
- Preheat oven to 180°C. Grease a 12-cup capacity, 7cm-deep, 18cm x 25cm (base) rectangular baking dish.
- Spread a thin layer of bechamel sauce (without chicken) over base of dish. Cover with 1 layer dried pasta sheets, breaking to fit if necessary. Top with half the pasta sauce, half the chicken mixture and half the mushrooms. Repeat layers with pasta sheets, pasta sauce, chicken mixture and mushrooms, finishing with a layer of pasta sheets. Spread evenly with remaining bechamel sauce. Sprinkle with mozzarella. Bake, uncovered, for 50 to 55 minutes or until bubbling around edges. Stand lasagne for 5 minutes. Slice and serve.
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