• Creamy Chicken And Mushroom Lasagne

    chicken lasagna

    For this recipe you can use either sweet potato, egg plant or zucchini as a substitute for pasta sheets.


    • 2 chicken breasts, cooked and shredded into small pieces
    • 2-3 medium sized sweet potato, sliced thinly
    • 2 tablespoons coconut butter
    • 150 grams mushrooms, sliced
    • 1/4 cup onion, diced
    • 2 cloves garlic, minced
    • 1/2 teaspoon dried thyme
    • 1 can full fat coconut milk
    • 1 teaspoon arrowroot powder
    • 1 bag baby spinach (100-150 grams)
    • 1 cup mozzarella cheese, grated
    • 1 teaspoon sea salt
    • 1/2 teaspoon black pepper


    1. Pre heat oven to 180 degrees Celsius
    2. Heat a large fry pan over a medium heat. Add coconut butter and once melted, add mushrooms and onion. Cook for 2-3 minutes. Add then add garlic and thyme. Saute for 5 minutes before adding spinach. Saute for another 2 minutes
    3. Add coconut milk and bring to a simmer for about 5 minutes. Add arrowroot powder and combine well
    4. Add chicken, salt and pepper and combine with the cream sauce. Taste at this stage for any additional seasoning you may like to add
    5. Prepare a 8 x 10 or 9 x 9 baking dish by lightly greasing it with olive oil or baking spray
    6. Layer the bottom of the dish with sweet potato. To ensure the base is thick enough, add 2-3 layers
    7. Cover the sweet potato with the chicken – cream sauce mixture ensuring it is spread evenly. Add a single layer of sweet potato and cover again with the chicken mixture
    8. Repeat this process until you have around 3 layers. You should aim for your top layer to be sweet potato. Pour any liquid remaining over the top
    9. Sprinkle cheese on top. Cover with aluminum foil and bake for 45-60 minutes or until the sweet potato is very tender
    10. Remove foil and cook for a further 5 minutes. Allow to stand for 10 minutes before serving