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  • 12 sheets of lasagne
  • 1 tablespoon oil
  • 1 onion, sliced
  • 4 oz (100 g) mushrooms, sliced
  • 2 teaspoons ground ginger
  • 1 teaspoon grated nutmeg
  • 3 bay leaves
  • salt pepper
  • 3 chicken portions, cooked, skinned and boned
  • 1 tablespoon corn flour (corn starch)
  • 450 ml (3/4 pint) milk
  • 2/3 cup (150 ml) 1/4 pt natural yogurt
  • 4 oz (100 g) Cheddar cheese, grated

    Method

    • step 1

      Cook the lasagne in boiling salted water until tender. (A little oil added to the water will prevent the sheets of pasta from sticking together.)
    • step 2

      Meanwhile, heat the oil in a saucepan and fry the onion until softened.
    • step 3

      Add the mushrooms and fry for a further 3 minutes.
    • step 4

      Stir in the spices, bay leaves, salt and pepper, then mix in the chicken (shredded or chopped).
    • step 5

      Dissolve the cornflour in the milk and add to the pan. Cook, stirring, until thickened.
    • step 6

      Drain the lasagne and spread out on paper towels
    • step 7

      Make alternate layers of lasagne and the chicken mixture in a baking dish.
    • step 8

      Combine the yogurt and cheese and spread over the top.
    • step 9

      Bake in a preheated moderately hot oven 200C (400F) Gas mark 6 for 30 minutes or until the top is golden brown.
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    Overall rating

    A star rating of 4.3 out of 5.7 ratings
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