From The Great British Farmhouse Cookbook
9 sheets (about 175g) dried lasagne pasta
1 tbsp olive oil
300g chestnut mushrooms, wiped clean and thickly sliced
The meat from 1 large roasted chicken (approx. 600g), pulled into chunky pieces
50g parmesan, finely grated
FOR THE SAUCE:
1 small onion, peeled and halved
1 litre whole milk
2 fresh bay leaves
2 fresh thyme sprigs
1 tsp cracked black peppercorns
65g plain flour
1 ½ tsp freshly grated nutmeg
50ml double cream
1. For the sauce, stud the onion halves with the cloves and put them into a pan with the milk, bay leaves, thyme and peppercorns. Bring to the boil, remove from the heat and set aside for at least 20 minutes to allow time for the flavours to infuse.
2. Bring a large pan of well-salted water to the boil. Return the milk to the boil, then strain through a sieve into a jug. Melt the butter in a medium-sized pan, add the flour and cook gently for 2-3 minutes without colouring. Remove from the heat and gradually stir in the hot milk. Return to the boil, stirring constantly, and leave to simmer gently over a very low heat, stirring occasionally, for 10 minutes. Preheat the oven to 200°C/Gas 6.
3. Drop the sheets of lasagne pasta one at a time into a pan of boiling salted water, add the oil and cook for 12 minutes or until al dente. Drain well, run briefly under cold water, then separate and lay them out side by side on a large sheet of clingfilm.
4. Stir the nutmeg and cream into the sauce. Melt the butter in a frying pan, add the mushrooms and some seasoning and fry briskly over a high heat for 3-4 minutes until all the excess moisture has evaporated. Stir them into the sauce with the chicken and some seasoning to taste.
5. Lightly butter a 20 x 29cm shallow baking dish and line the base with 3 of the cooked lasagne sheets. Spoon over one-third of the chicken sauce and cover with another layer of the lasagne sheets. Repeat these layers once more, then spoon over the remaining sauce and sprinkle over the parmesan.