1. Heat oven to 180°C (355°F). 2. First make the sauce by melting the butter over a low heat, add the flour and nutmeg and then all all but a few Tablespoons of the chicken stock. Stir until thickened, set aside to cool slightly. 3. Drizzle the chicken stock that you reserved into the bottom of a 23 x 23 cm ( 9 x 9 inch) high sided oven dish. 4. Layer some of the the dry, no boil lasagne noodles on top if this. I use layers 2-3 sheets thick. 5. Layer in the following order repeatedly until you have used all ingredients, (the last layer should be grated cheese). 6. Shredded cooked chicken, then some of the mushed vegetables, spinach,tomato (if using) more noodles, then sauce, cheese. 7. Bake for 40 minutes until top is golden brown and lasagna noodles are cooked. ---------------------------------------------------------------------------
Nutrition
Ingredients
