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Heat a large, heavy based saucepan over medium to high heat, add olive oil and onion and sauté until softened.
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Add garlic and thyme and sauté for a further minute.
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Add chicken mince, break up with a wooden spoon and cook until browned.
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Add tinned tomato, passata, milk and bay leaf, season with salt and pepper, bring to the boil, then simmer for one hour.
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For béchamel, melt butter in a medium saucepan over medium heat, add gluten free flour and stir with a wooden spoon, cooking until golden.
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Slowly add milk, whisking continuously, until smooth. Cook until thickened, season with salt and add nutmeg.
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Preheat oven to 180°C.
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To assemble lasagna, spoon a small amount of chicken ragu onto the base of a lasagna tray, add a layer of lasagna sheets, followed by a layer of ragu, then mozzarella, parmesan and a drizzle of béchamel. Repeat the layers twice more, finishing with a layer of béchamel and cheese.
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Cover the lasagna with foil and bake for 30 minutes.
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Remove foil and bake for a further 10 minutes.
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Allow to rest for 15 minutes before portioning and garnished with chopped parsley.
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Serve and enjoy with family and friends!
