6 Boneless Chicken Breasts (around 700g)
½ medium Onion sliced
2 Bay Leaves
1 Chicken stock cube
200ml White Wine
100g Plain Flour
200g Colcom Ham, sliced into strips
200g Baby Spinach
Pre-Cooked Lasagne Sheets
200g Mozzarella, grated
25g Kefalotiri, finely grated
Put the chicken breast in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml, add chicken stock cube to this. Place a lid on top and bring to a gentle simmer. Poach gently for 15 minutes or until the chicken is just cooked.
Transfer the chicken to a board and strain the liquid into a jug.
Melt the butter in a large pan over medium heat. Stir in the flour with a whisk and cook for a minute. Gradually add the milk, stirring well between each addition to ensure the sauce stays smooth.
Once all the milk has been added, stir in reserved cooking liquid and continue cooking for a further 2-3 minutes.
Adjust seasoning to taste.
Heat oven to 200°C.
Cut the chicken into small pieces and stir into the pan. Add the ham and spinach and cook until the spinach has wilted.
Spoon a third of the chicken mixture into the base of a large oven-proof dish. Top with lasagne sheets. Repeat layers twice more ending with lasagne.
Scatter the mozzarella and parmesan on top season with black pepper.
This dish can be frozen at this stage.
Bake for about 25 minutes or until lasagne is tender, the dish is bubbly and golden.