Chicken and Mushroom Lasagne

BÉCHAMEL: Melt the butter in a deep-frying pan or pot over a medium heat, add the flour and whisk to a firm paste.
Cook for one minute, stirring so that it doesn’t catch on the bottom. Add the milk in three lots, whisking to combine until well incorporated. Add the stock cube and keep whisking, on the heat, until thickened and smooth. Whisk in the parmesan, nutmeg and add the bay leaf. Season to taste. Cover the surface with plastic wrap and set aside to cool.

TO ASSEMBLE: Heat the oil and butter in a large frying pan. Add the mushrooms, season well with salt and pepper and cook over a medium-high heat for 12 minutes.

Spread a thin layer of béchamel in the base of the baking dish and put a layer of lasagne sheets on top. Spoon over half of the shredded chicken and top with half of the caramelised onions and half of the mushrooms then top with a third of the béchamel and a third of the grated cheese. (These will meld together as it cooks.) Repeat layering with more lasagne sheets, chicken, onions and mushrooms and béchamel, finishing with the last of the lasagne sheets and remaining béchamel.

Dot with torn pieces of mozzarella and sprinkle with remaining grated cheese. Cover with foil and bake for 20 minutes, then remove the foil and bake another 20 minutes or until golden and bubbling and the pasta is fully cooked.