1. Pre-heat oven to 200°C. Grease rectangular baking dish.
  2. Melt the butter in a saucepan and gently fry onion until transparent. Add mushrooms, basil and oregano. Cook until mushrooms are brown. Mix in tomatoes and chicken, cover and simmer for 15 minutes, stirring occasionally.
  3. In a saucepan, melt extra butter over low heat and gently stir in flour. Increase heat, stir in stock and mix until smooth. Stir in nutmeg and grated cheddar/mozzarella cheese until cheese is melted and mixture thick. Season with salt and pepper.
  4. Pour ½ cup of chicken sauce into baking dish. Cover with a layer of lasagna sheets. Pour 1/3 of remaining sauce over the lasagna sheets, followed by 1/3 of the cheese sauce.
  5. Repeat with lasagna, chicken and cheese sauce until lasagna is used up, finishing with the cheese sauce (make sure all lasagna is covered). Top with Parmesan. Cover with foil and bake 30 – 35 minutes.
  6. Let stand for 5 – 10 minutes and serve.

Find similar recipes in