Chicken Lasagna

In a saucepan, melt the butter under medium heat; then add the flour to make a roux and cook through. The roux should not be brown.

Slowly add in the milk in parts and whisk through until silky smooth thick sauce.

In a pot on medium high heat, saute the onion and garlic with a little oil until sweated through.

Add in Chicken to brown.

Add in your other vegetables (zucchini, eggplant, capsium) and continue to saute until cooked.

Lastly add in herbs and chopped tomato and add approx 200 mls of water and cook through until thick-ish and chunky. This should take approx 10-15 minutes. Do not over reduce - you will need some water content in the ragu to cook the pasta sheets later.

Season with salt and pepper and set aside to cool.

In a appropriate baking tin start layering you lasagna with layers of lasagna pasta sheets, ragu, beschamels until finished.

To finish the top add you Parmesan and mozzarella and bake in the oven at 180 deg C for about 20 mins at the bottom rack or until the pasta sheets are cooked through.