1. Heat a large, heavy based saucepan over medium to high heat, add olive oil and onion and sauté until softened.
  2. Add garlic and thyme and sauté for a further minute.
  3. Add chicken mince, break up with a wooden spoon and cook until browned.
  4. Add tinned tomato, passata, milk and bay leaf, season with salt and pepper, bring to the boil, then simmer for one hour.
  5. For béchamel, melt butter in a medium saucepan over medium heat, add gluten free flour and stir with a wooden spoon, cooking until golden.
  6. Slowly add milk, whisking continuously, until smooth. Cook until thickened, season with salt and add nutmeg.
  7. Preheat oven to 180°C.
  8. 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.
  9. Cover the lasagna with foil and bake for 30 minutes.
  10. Remove foil and bake for a further 10 minutes.
  11. Allow to rest for 15 minutes before portioning and garnished with chopped parsley.
  12. Serve and enjoy with family and friends!