Chicken & Mushroom Lasagne


1. Mince the chicken on a 6mm plate once & mix with the beef steak spices & DS bind.

2. Add the mushroom sauce to the chicken & mix well ensuring that there are no clumps of meat and that it is a smooth paste.

3. A 1kg mix is the right amount to make 4 x 2 portion aluminium trays. Spoon half of the mix equally into 4 trays.

4. Spread out & lay lasagne sheets over the mix making sure not to overlap them. Repeat again with the remaining mix & lasagne sheets.

5. Use no more than 2 layers of lasagne as any more will produce a dry product.

6. Take 2 tablespoons of Gratin Sauce & spread out over the top of the pasta.

7. Top with grated cheese & a grind of mushroom pepper.

Cook at no higher than 150c gas mark 3-4 for 30-35 minutes.

In partnership with:



  • 1000g Minced Chicken 50/50 Breast & Thigh
  • 8g Verstegen Beef Steak Spices
  • 20g DS Bind
  • 1000g Verstegen Mushroom Sauce
  • Verstegen Gratin Sauce
  • Grated Cheddar Cheese
  • Lasagne sheets (no pre-cook)
  • Verstegen Season Pepper Wild Mushroom
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