Chicken and Vegetable Lasagna

Lasagna originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples, and people all over the world has made this dish into a home cook favorite. Who said that Lasagna is only made with ragu / 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 vegetable coupled along with the Béchamel sauce and Pasta, is a great family treat, as either a 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 cup butter
• half cup 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 till almost cooked, then add the mushrooms and cook down for about 7 minute. 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 whisking until thickened.  Season and add nutmeg and cheddar.

Boil the butternut and spinach for 7 minutes and 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:  Corn flakes mixed with nuts.

Bake for 30 minutes until browned and bubbling hot.