Chicken and Mushroom Lasagna
  1. Preheat the oven to 200C (180C fan)
  2. Make the béchamel by melting the butter in a large saucepan on a medium to low heat until it bubbles. Add the flour and stir through for a couple of minutes.Add about a quarter of the milk, remove from the heat and whisk vigorously until smooth and velvety. Return to the heat and slowly stir in the rest of the milk. Add the nutmeg and bay leaf. Simmer gently for 15 minutes, stirring occasionally. Remove from the heat and set aside until needed.
  3. For the filling, heat the butter in a large frying pan on a medium to low heat. Add the mushrooms and gently fry with the thyme and garlic until tender, about 10 minutes. Remove from the heat.
  4. Spoon a third of the béchamel sauce into a small saucepan, removing the bay leaf. Return both pans of béchamel to the heat, stirring the mushrooms and chicken into the bigger pot. Add a little more milk to loosen if needed, and season with a little salt and plenty of black pepper.
  5. Butter an oven-proof lasagna dish. Spoon half the chicken and mushroom mixture into the lasagna dish and spread evenly. Sprinkle over half of the Gruyère, cover with a layer of lasagna sheets and repeat. Lastly pour over the plain béchamel and sprinkle with the Parmesan. Bake in the oven for 30 minutes or until crisp and golden.
  6. NB: you can freeze the lasagna once assembled. To cook from frozen, cover with foil, bake for 20 minutes then remove the foil and continue cooking for a further 30 minutes.