Ingredients: 
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed
4 skinless chicken breast
2 tablespoons plain flour
600ml chicken stock
2x 250gm tub Fresh Italian Style Mascarpone Cheese
1 bottle Sugo Dolce Cherry Tomatoes
Bunch basil, leaves picked and chopped
400 grms mushrooms, sliced
1 pkt Mancini lasagne sheets
120g parmesan, grated
120g cheddar, grated
Splash of milk
Salt and pepper to season

Method:
Preheat oven to 180°. In a large casserole dish, heat the oil then add the onions and cook until softened. Add the garlic, cook for a few mins then push the onion and garlic to the side. Add the chicken and cook for a few mins to each side to brown. Sprinkle over the flour and stir it into the onion mixture. Pour in the stock, season, then add the mushrooms. Cover and simmer for 15 minutes or until the chicken is cooked through. Cut the chicken into bite size pieces. Add 1 tub of the mascarpone and the bottle of Sugo Dolce, stirring until the mascarpone has melted into the sauce. Allow to bubble for a few mins until thickened slightly, remove from heat and stir in basil. Spoon small amount of the chicken mixture into the base of an oven proof dish. Cover with lasagne sheets and then cover with parmesan. Repeat until all mixture is used. Mix enough milk into the remaining mascarpone to make a smooth sauce. Season with salt and pepper, then pour over the lasagne. Scatter over the remaining parmesan and cheddar. Bake for 40 minutes until piping hot and in the centre and crunchy and golden on top.  

Serves: 6

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