Chicken, Garlic & Spinach Lasagna

• 2 chicken legs or 4 thighs boned and cut into small bite size
• meat *** You can use breast, but I find the dark meat sweeter and has more flavour.
• 1 package frozen spinach
• 1 onion medium, chopped
• 4 cloves garlic finely chopped
• 1 cup chicken broth
• 2 teaspoons worcestershire sauce or Balsamic Vinegar
• salt
• pepper
• 1 handful sliced mushrooms for added texture.
• 3 tablespoons butter
• 5 1/8 tablespoons all purpose flour
• 2 9/16 cups milk
• 1 teaspoon mustard powder Yellow
• 5 1/4 ounces grated cheese
• cheese
• cheddar
• salt
• pepper

1. Peel & chop onion, garlic (and mushrooms if using) then add to a pan with 1 tablespoon olive oil.
2. Lightly fry until the onions are soft and translucent (not brown as this will make them taste bitter)
3. Add your chicken and cook, stirring in the pan with the other ingredients. Your chicken should be cut into bite sized pieces. Add the broth, spinach and Worcestershire Sauce and leave to simmer very low whilst you make the cheese sauce. Season if you wish with salt & pepper.
4. Make the Cheese Sauce
5. Melt butter in pan under gentle heat
6. Add Flour & mustard powder and beat until smooth paste and take pan off the heat.
7. Slowly add the milk, a little at a time and combine until smooth, then add a little more milk, combine. Continue until all the milk is used.
8. Return to gentle heat, and keep stirring until thick This will take about 5 minutes so be patient and keep stirring!.
9. Add 3/4 of the grated cheese and combine. The remaining 1/4 of the cheese is for the top of the lasagne.
10. Preheat oven to 170 C / 325 F / Gas 3
11. Build the lasagne. Start with a layer of 1/3 of the meat sauce on the bottom of the pan, then a layer of lasagne sheets, then cheese sauce. Repeat these layers, ending with the cheese sauce as the final top layer. Then sprinkle the remaining grated cheese on top.
12. *** you should be able to make 3 layers of lasagne sheets.
13. Place in the oven for 1 hour. **** I would advise to place the lasagne on a baking tray to catch any drips. When done, remove and leave to set for 30 minutes. If you try and cut the lasagne when it is piping hot it is too slushy. Allow to firm up a little then you can make nice portions and get the lasagne from the pan using a fish slice.

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Taken from www.yummly.com/recipe/Chicken_-Garlic-_-Spinach-Lasagna-1651200 (may not work)