Chicken and Spinach Lasagne

You can leave out the chicken and replace it with extra vegetables to turn this into a delicious veggie lasagne

1. 1

   Fry the onion and garlic gently in 2 tbsp gently until onion is soft.
   
   Add the sweet potato, chicken / turkey and fry for a couple of minutes.
   
   Add the mushrooms, peppers and thyme and fry for a couple of minutes more until the meat is coloured on all sides.
   
   Pour in the wine (if using)and leave to simmer for a few minutes until the alcohol has cooked off.
   
   Add the tinned tomatoes, tomato puree, pesto (if using)and leave to simmer for 15 minutes (add some water if mixture seems too dry) then remove from heat. Add salt and pepper to taste
   
   Meanwhile steam or boil the spinach for 4 minutes. Drain and squeeze out all the excess water and set aside.
   
   For the bechamel sauce...
   Melt the butter in a pan over a low heat
   
   Add the flour and stir with a wooden spoon to make a paste
   
   Add a third of the milk, whisking to prevent lumps
   
   Gradually add more of the milk whisking as you go. Leave to cook for a few minutes, adding salt, pepper and a pinch of nutmeg
   
   Add the cheese, stir through and leave on the heat for a few more minutes to thicken (add more milk if it gets too thick)
   
   Place half the chicken and vegetable sauce in the bottom of an oven-proof dish.
   
   Layer with lasagne sheets (cut them to avoid overlapping), followed by half the bechamel sauce, the remanining chicken and vegetable sauce and finally the remaining spinach.
   
   Place lasagne sheets on top of this and top with the remaining bechamel sauce. Sprinkle over the parmesan and some extra cheddar cheese if you want.
   
   Place the dish in an oven pre-heated to 190c and bake for 25 minutes.