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Step 1:

  • Oil 20.0 g
  • Onions (finely chopped) 100.0 g
  • Mushrooms (finely chopped) 250.0 g
  • 500 G Leftover Rotisserie Chicken (Shredded Or Chopped)

Step 2:

Step 3:


  1. Step 1:

    • Pre-heat oven to 160 °C. Heat the oil in a pan and fry ingredients for 2 minutes. Remove from heat and set aside for later.
  2. Step 2:

    • Combine in a saucepan and whisk continuously on medium heat until the sauce starts to thicken. Remove from heat and set aside
  3. Step 3:

    • Grease a half insert. Start by spooning in a layer of white sauce followed by chicken filling then a layer of lasagne sheets, repeat and finish with a layer of white sauce. Finally, top with the grated cheese and garnish with Robertsons Veggie Seasoning. Bake for 30–35 minutes. Remove from oven, portion and serve.
  4. Chef's Tip:

    • Add feta cheese to the chicken mixture to add more of a cheesy texture to the lasagne.
  5. Hint:

    • Save time by weighing all the recipe ingredients before starting the cooking process.