Chicken and Vegetable Lasagna

Lasagna originated in Italy during the Middle Ages and has traditionally been associated with the city of Naples. People all over the world have made this dish a home-cook favorite. Who said that Lasagna is only made with ragù/beef/pork?  This is a delicious vegetarian meal if you discard the chicken, but as you know, in my household, we are meat lovers. 

The chicken and vegetables, coupled with the Béchamel sauce and Pasta, are a great family treat, either as lunch or dinner. 

INGREDIENTS

• 2 tbsp oil     
• 1 large onion, sliced
• 400g button mushrooms
• 600g chicken fillets
• 2 tbsp thyme
• salt and pepper to taste
• half a cup of butter
• half a cup of flour
• 5 cups milk
• quarter tspn nutmeg
• 200g white cheddar
• 300g spinach
• half tspn mustard
• 500g butternut

Preheat the oven to 180.  Heat the oil in a frying pan and cook the onions until soft.  Add the Chicken and cook until almost cooked. Then, add the mushrooms and cook for about 7 minutes. Season with thyme, salt, and pepper.

To make the Béchamel sauce, melt the butter and stir in the flour.  Mix well and cook for a few minutes. Then, stir in the milk and whisk until thickened.  Season and add nutmeg and cheddar.

Boil the butternut squash and spinach for 7 minutes, then strain.

Assemble the lasagna:

1st layer:   Béchamel sauce

2nd layer:   Pasta

3rd layer:    Chicken and Mushroom mixture

4th layer:    Pasta

5th layer:    Smear a little bit of sauce and cover with the Vegetable mix

6th layer:    Pasta

7th layer:   Béchamel sauce

8th layer: Cornflakes mixed with nuts.

Bake for 30 minutes until browned and bubbling hot.