Lasagna is cooking as I type this; so I must hurry! Pictures might follow, depending on just how starving I am when it is finished.
The lasagna is tomato-less for good reason – Cyrus has an irrational dislike of tomatoes. I think I’ve teased him about this before…
The ingredients are: 4 chicken thighs, chopped finely and cooked through; a bag of baby spinach; a generous handful of mushrooms, sliced; one red onion, diced finely; about two good handfuls of grated cheese; 2-eggs of pasta, rolled into a sheet (or equivalent); salt, pepper, nutmeg, butter, flour, and milk (for bechamel sauce)
The way I approached this, was to deal with the chicken, mushrooms, onions and cheese first; then make and roll out the pasta; then the bechamel and finally the assembly of the lasagna before baking.
For pasta: Place about three handfuls of flour into a bowl. Make a well in the flour. Crack the eggs into the well. Mix the eggs into the flour, and when all of the flour has been absorbed; add more flour and continue to work the dough. Roll the dough through a pasta machine until about the second to last setting.
For bechamel: I’m.. uh.. not so good with bechamel. Put a bit of a sprinking of flour, and a couple tablespoons of butter into a saucepan; and cook until the butter starts to brown. Add about a cup of milk, little by little. Continue to cook until the sauce thickens a bit (it will continue to thicken as it cools).
For assembly: Coat a lasagna dish with a thin layer of bechamel, then a layer of pasta, then more bechamel. This provides a handy solid layer for retrieving pasta later. Next, add half the chicken, half the mushrooms and half the onions into an even layer; then a layer of spinach; then a layer of cheese. The next layer, is pasta again; which is covered in more bechamel. The next layers are the same as before: chicken, onions and mushrooms; then spinach; then cheese. The top layer comes next: one last layer of pasta, bechamel sauce, and the last of the cheese.
The lasagna is then baked for about 25 minutes in a 200C oven.