I invited a friend over for supper and asked her what she felt like. She said something with cheese so I offered lasagna. Then she asked for it to be with chicken. Perfect. So off I went to shop for what I needed and decided that mushrooms were a must for this project. The result is this:
What you will need –
The chicken mushroom layer:
4 Chicken breasts
2 Large brown mushrooms (diced)
½ an onion (diced)
1 cup milk (I used low fat, you can use any milk or even cream or ideal milk)
basil infused olive oil (or died basil and olive oil)
Jenny Morris Italian herb mix
1 tablespoon flour (optional)
Salt and pepper to taste
For the white sauce:
¼ cup lite butter
¼ cup flour
4 cups milk (more or less depending on your dish size and amount of layers)
2 cloves garlic (crushed)
1 tsp mustard powder
Salt and pepper to taste 
The rest:
1 box spinach lasagna
1 cup grated cheddar and mozzarella

What to do –
For the chicken and mushroom layer:
1. Use a nons tick pan with a bit of oil or olive oil spray and cook. Fry the chicken breasts until cooked. Set aside
2. Use a tablespoon of the basil infused olive oil or a tablespoon of olive oil with a teaspoon of dried basil. Throw in the onion and pour about ½ a cup of water in.
3. When the water boils off (the onion should be clear) throw in the mushrooms. Cook for about 1 minute.
4. Add in your milk and let it simmer
3. Cut up the chicken into bite size chunks (At this point you make take chef’s tax) and add it to the mushroom sauce, season with italian mix, salt and pepper.
4. When everything else is ready, if the sauce has not thickened add the tablespoon of flour and stir well.
For the white sauce:
1. Melt the butter in a small pot (preferably one with a long handle) then add the flour and stir fast and well.
2. Mix the mustard powder and the garlic in with the milk and add to the pot. Stir as you pour to avoid lumps.
3. Stir well and remove from heat when sauce thickens.

To assemble:
In your dish put down a layer of white sauce, followed by a layer of lasagna and then a layer of chicken and mushroom. Repeat. The top layers should be lasagna, white sauce and then the cheese on top of that. Leave to rest for 30 minutes (If, like me, you leave this to the last minute and dont have time to let the lasagna rest you can do the following. While you are busy with the other parts of the dish soak the lasagna sheets in hot water) While its resting heat the oven up to 190°C. Bake the lasagna until golden brown on top.

 The shopping list


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