Ricotta, Mushroom, and BBQ Chicken Lasagna

- 1 BBQ chicken, shredded
- 1 pack fresh lasagna sheets
- 1 bottle Passata
- 1 bag mushrooms, diced
- 4 shallots, diced
- 2 garlic cloves, minced
- A couple sprigs of thyme leaves
- Rind of 1 lemon
- 1 kg firm ricotta
- 1 bag shredded cheese
- Salt and pepper
- Extra virgin olive oil (EVO)
1. Preheat the oven to 180 degrees.
2. In a pan, sauté shallots in a bit of EVO until softened. Then add minced garlic, thyme leaves, and diced mushrooms. Cook on low heat until the flavours have combines. Set aside to cool.
3. Shred the BBQ chicken in a bowl and mix in the lemon rind. Set aside.
4. In another bowl, combine ricotta, shredded cheese (reserving a couple of handfuls for the top layer of lasagna), salt, and pepper. Mix well and set aside.
5. Once the mushroom mixture has cooled, add the shredded chicken mixture and set aside.
6. Spray a baking dish with EVO and spread 1/3 of the bottle of Passata on the bottom.
7. Layer the lasagna sheets, followed by the chicken-mushroom mixture, and then the ricotta mixture. Repeat the layers, finishing with the ricotta mixture and an additional layer of shredded cheese on top.
8. Place the lasagna in the preheated oven and bake until the top is golden brown and the lasagna is cooked through, about 30-40 minutes.
9. Allow the lasagna to rest for five minutes before cutting and serving.
Bon appétit!