Ingredients for Pressure Cooker Chicken Lasagne
- Cooked Chicken
- Frozen Spinach
- 50g butter
- 50g flour
- 1/4 teaspoon ground nutmeg
- 600ml chicken stock (from pressure cooker chicken)
- Tomatoes
- 150g grated mozzarella cheese
- No Boil Lasagna Noodles
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How to Make Pressure Cooker Chicken Lasagne
- Preheat oven to 180°C (350°F).
- Prepare the sauce: Melt 50g butter in a saucepan over low heat. Whisk in 50g flour and 1/4 teaspoon ground nutmeg. Gradually whisk in all but 100ml of the chicken stock (reserved from Pressure Cooker Chicken recipe #195716), stirring constantly until thickened. Set aside to cool slightly.
- Pour 100ml of reserved chicken stock into the bottom of a 23 x 23cm high-sided ovenproof dish.
- Layer approximately 20-25 no-boil lasagne sheets (about 80% of a 250g package) on top of the stock in 2-3 sheet thick layers.
- Layer the following ingredients, repeating until all ingredients are used:
- Layer 1: Shredded cooked chicken from Pressure Cooker Chicken (recipe #195716) (approximately 500g).
- Layer 2: Pressure Cooker Chicken vegetables (approximately 200g)
- Layer 3: 50g fresh spinach
- Layer 4: 100g chopped tomatoes
- Layer 5: Lasagne sheets (2-3 layers thick)
- Layer 6: Repeat Step 2, 6-10 until all ingredients are used.
- Top with 150g grated mozzarella cheese.
- Bake for 40-45 minutes, or until the top is golden brown and bubbly, and the lasagne sheets are tender.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
25g
Fat
74g
Carbs
7g
