Step 1

Sweat the onion, garlic, celery and carrot until it starts to soften.

Step 2

Add the chicken and sauté until just opaque. While that’s cooking, slice the mushrooms.

Step 3

Add the mushrooms, sherry vinegar, thyme and seasoning. Continue to cook, stirring well until the mushrooms soften.

Step 4

Scoop a couple of tablespoons of the cooking juices from the pan into a small bowl. Mix in the arrowroot slurry and then stir through the chicken and mushrooms. Add the spinach and stir. Remove from the heat.

Step 5

Pre-heat your oven to 180°C/350°F (fan-forced).

Step 6

Now make your bechemel.

Step 7

In a small pot, melt the butter and add the flour. Stir to combine and make a paste. Now very gradually add the milk and then the stock stirring constantly so that it thickens as you add it. Add a quarter of the cheese and mix thoroughly. Season to taste.

Step 8

Grate the cheese, 10 seconds, speed 6 and set aside.

Step 9

Add the butter, flour, broth and milk into the bowl and cook, 10 minutes, 90, speed 3, MC on.

Step 10

Once the bechamel has thickened, season with a pinch of salt and a grind of black pepper and mix in a quarter of the cheese. Thermomix, 10 seconds, speed 5.

Step 11

Start with a third of the chicken/ mushroom on the base of a lasagne dish. Mine’s 20 x 30cm.

Step 12

Top with the fresh pasta sheets and press down firmly. Repeat, finishing with a sheet of lasagne. Top that with the bechemel and cheese and bake for 30 minutes or until the top is golden brown.

Step 13

With a leafy green salad.

Step 14

Assemble, bake and cool ahead.

Step 15

Cover and re-heat in a low oven until just hot.

Step 16

Store in an airtight container in the fridge or freezer.