Mushroom and chicken veggie lasagne

Serves: 4 to 6

Ingredients
* 10ml olive oil
* 200g portabella mushrooms, sliced
* 100g baby button mushrooms, halved
* 30ml butter
* 30ml flour
* 250ml milk
* 10ml wholegrain mustard
* 2ml salt
* 2ml pepper
* 2 baby marrows, thinly sliced lengthways
* 1 red pepper, halved, deseeded and sliced
* 2 chicken breasts, sliced lengthways and sautéed

Preparation
* Heat the olive oil in a frying pan, sauté the mushrooms until golden on both sides.
* Heat the butter in a small sauce pan, add the flour and allow it to bubble, slowly add the milk while whisking, bring to boiling point and allow to thicken, add the mustard and season with the salt and pepper.
* Use a casserole dish to layer all the ingredients.
* Heat in a preheated oven set to 180°C for 30 minutes, cut into portions and serve with a green leafy salad.
Cooks tip: For a beef option, use a savoury mince in the layers instead of the chicken.

Recipe courtesy of South African Mushroom Farmers’ Association (SAMFA)