Chicken & Mushroom Lasagne

I came up with this recipe for my son's dinner tonight. (The rest of us were having a tomato based lasagne, which he doesn't eat.) I tried keeping this simple for his tastes, so feel free to add extra herbs or vegetables to suit your own tastes! :)

• Ready In: 1 hr
• Serves: 6

Ingredients

• 8  lasagna noodles
• 1  cup cheddar cheese, grated

• MEAT

• 1  tablespoon olive oil
• 500  g chicken breasts, diced
• 4  cups mushrooms, sliced
• 1  onion, chopped finely
• 3  garlic cloves, crushed
• 1  teaspoon thyme
• 1  teaspoon basil

• BECHEMAL SAUCE

• 1⁄3 cup flour
• 1⁄3 cup butter, melted
• 2  cups milk
• 1  cup cheese, grated
•  nutmeg
•  salt
•  pepper

Directions

1. Heat oil in a saucepan, add chicken and onion, stirring until just cooked. Add mushrooms, garlic, thyme, and basil. Cook until mushrooms are tender. Set aside.
2. Combine butter and flour, cook for 2 minutes. Gradually add flour, stirring continuously. When sauce starts to thicken, season with salt, pepper, and nutmeg, and stir in cheese.
3. Spread a thin layer of the chicken mixture in the bottom of a lasagne dish. Top with a layer of noodles.
4. Add a layer of bechemal sauce, and another layer of noodles.
5. Add remaining chicken, and a layer of noodles.
6. Add remaining bechemal sauce, and sprinkle with cheese.
7. Bake at 180C for around 40 minutes, or until noodles are tender and cheese is starting to brown.
8. Remove from oven and let stand 20 minutes before serving.