1 tbsp olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 red pepper, deseeded and sliced
100g closed cup chestnut mushrooms, brushed and sliced
350g chicken picked from a roasted chicken
2 tablespoon tomato purée
1 teaspoon dried basil
400g Italian chopped tomatoes
600ml British whole milk
1 bay leaf
2 Fairtrade whole cloves
1 small onion, unpeeled and chopped
50g English unsalted butter
50g plain flour
12 dried lasagne sheets
50g British mature cheddar , grated
50g Parmigiano Reggiano grated
5-6 fresh basil leaves, washed
1. Preheat the oven to 392°F (200°C, fan 180°C, gas 6).
2. To make the sauce, sweat the onion and garlic in 1 tablespoon of oil for 5-6 minutes until soft. Increase the heat then add the pepper and mushrooms and fry until golden. Add the chicken, tomato purée and basil and stir to combine. Add the chopped tomatoes and simmer for 5 minutes until thickened. Remove from the heat and leave to cool slightly.
3. Meanwhile make the béchamel sauce. Pour the milk into a saucepan, add the bay leaf, cloves and onion and bring to a simmer. Cook gently for 15 minutes then pass through a sieve into a jug.
4. Melt the butter in a separate saucepan add the flour, stirring to a thick paste. Gradually whisk in the infused milk until you have a thick white sauce.
5. Spread one third of the chicken sauce over the bottom of a lasagna dish and cover with a layer of lasagna sheets. Pour a little of the béchamel over the pasta then repeat the layering, finishing with a final layer of béchamel.
6. Sprinkle the cheddar and Parmesan over the top then bake for 30 minutes until golden and bubbling. Set aside to rest for 5 minutes before serving.
1. Use leftover roast chicken for added flavour and to save time.
2. Your béchamel won't go lumpy as long as you keep on whisking.
3. Add a whole layer of fresh basil leaves under the last layer of lasagne sheets for an authentic Italian twist.
4. Serve with a leafy green salad.