Title: Chicken, mushroom and spinach lasagne
 Categories: None
      Yield: 1 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      1 ts Sunflower oil
      1 sm Onion; finely chopped
      1 lb Uncooked chicken cut into
           -1/2 inch cubes
      4 oz Plain flour
  1 1/2 pt Semi-skimmed milk
    1/2 ts Nutmeg
           Salt & pepper

MMMMM-----------------MUSHROOM & SPINACH MIXTURE----------------------
      1 ts Sunflower oil
      1    Onion; finely chopped
      3    Cloves crushed garlic
     12 oz Chopped mushrooms
     12 oz Spinach
           Salt & pepper
     12    Sheets green pre-cooked
           -lasagne
      2 oz Parmesan cheese
 
  OVEN TEMPERATURE:
  
      190 c  / 375F / Gas 5 Heat oil and cook onion until soft. Add
  diced chicken and stir-fry in pan or wok until cooked. In
  
  another saucepan melt butter & add flour - cook for about 1 minute.
  Remove from heat & blend in
  
  milk until sauce is thickened. Season to taste. Put a third of this
  sauce into a bowl and leave. Add
  
  chicken to remaining sauce and onion. Heat oil, cook garlic, onion
  and add mushrooms - cook for
  
  about 10 minutes until liquid has evaporated. Cook spinach briefly in
  a large covered saucepan until
  
  just soft - don't add any water! Drain spinach well and chop. Add
  mushrooms to mixture and
  
  season. Lightly oil a deep rectangular ovenproof dish (12 x 7 inches)
  and line bottom and sides with
  
  lasagne. Layer half the chicken sauce, pasta, spinach, mushroom sauce,
  pasta and remaining
  
  chicken suce, pasta etc. Sprinkle with lots of Parmesan cheese and
  cook for 45-50 minutes or until golden.