Chicken & Mushroom Lasagne

Step 1: TO MAKE THE CHICKEN SAUCE: heat oil in a large non-stick frying pan over a medium heat and add onion, mushroom and garlic and cook, stirring often, for 6 to 7 minutes or until mushroom softens.

Step 2: Add mince and increase heat to high, cook, stirring often, for 2 to 3 minutes or until mince changes colour and then add passata, water and half the thyme and cover and bring to the boil over a high heat and then reduce heat to a medium and simmer, uncovered for 20 minutes or until sauce reduces and thickens.

Step 3: Meanwhile, preheat oven to 170C (fan Forced).

Step 4: Spray a 2 litre (8 Cup) capacity ovenproof dish with cooking spray.

Step 5: Put flour in a small saucepan and gradually whisk in milk and cook, stirring over a medium heat until sauce thickens and comes to a simmer and cook for 2 minutes and then remove the pan from the heat and whisk in ricotta and parmesan cheeses.

Step 6: Spoon half the white sauce over the base of the prepared dish and top with 2 pasta sheets and repeat with remaining chicken sauce and pasta sheets to make 2 more layers.

Step 7: Spread over remining white sauce and sprinkle with bocconcini.

Step 8: Bake for 45 to 50 minutes or until lasagne is tender when tested with a knife and the top is light golden.

Step 9: Set aside for 10 minutes to cool slightly and sprinkle with remaining thyme and serve with salad leaves.