Name: Chicken and Nutmeg Lasagne
Ingredients: a little grated Parmesan; salt, pepper; butter; 1 teaspoon grated nutmeg; about 8 oz (225 g) green lasagne pieces (lasagne verdi); 1 tablespoon oil; approximately 1¾ pints fairly thick white sauce (1 litre); 6 oz mushrooms – sliced (175 g); 8 oz grated cheese (225 g); 1 large egg – lightly whisked; 1 large clove garlic – crushed; cooked meat from 2½ lb chicken (a generous kg), about 8–10 oz boned weight (225–275 g) – chopped into small cubes

Preparation info

Difficulty
Medium

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

A good lasagne is such a useful dish because although it takes a little time to prepare it can be made in advance and only needs a simple salad as an accompanying dish This creamy chicken and mushroom lasagne tastes really delicious and not at all heavy. The nutmeg somehow brings out the flavours beautifully. This recipe could also be a more unusual addition to that endless list of ways to use up