Chicken & Spinach Lasagne With Salad

Preheat the oven to 190°C (170°C fan). If your lasagne sheets require pre-cooking, boil them for about 2 minutes less than the packet instructions, drain and lay flat. Chop the chicken, spinach and onion, mince the garlic and grate the cheeses.

Heat the cooking oil in a large frying pan over medium heat. Cook the onion for 3–4 minutes until softened, add the garlic for 1 minute, then add the chicken and cook for 4–5 minutes until lightly browned. Add the spinach and cook until wilted. Season with salt and black pepper and set aside.

Melt the butter in a saucepan over medium heat. Stir in the plain flour and cook for 1–2 minutes. Gradually whisk in the milk and continue whisking until smooth and thickened. Stir in half the Parmesan, season with salt and black pepper and add the nutmeg if using.

Spread a thin layer of white sauce over the base of a baking dish. Add lasagne sheets, half the chicken and spinach mixture and another layer of sauce. Repeat, then finish with a final layer of lasagne sheets and the remaining sauce.

Scatter the mozzarella and remaining Parmesan evenly over the top. Bake for 25–30 minutes until bubbling, golden and browned at the edges. If necessary, bake for another 5 minutes until the centre is piping hot.

Leave the lasagne to rest for 5–10 minutes before slicing. Toss the mixed salad leaves, cherry tomatoes and sliced red onion with a little cooking oil and seasoning, then serve alongside the hot lasagne.