Chicken and pecorino lasagne

Ingredients

1	Olive oil
600 g	Chicken thighs, (chopped) (Main)
1	Salt & freshly ground pepper
500 g	Lasagne sheets
500 g	Button mushrooms
1	Pecorino cheese
1 bunch	Spinach, (stalks removed)

Ingredients

60 g	Butter
600 ml	Milk
60 g	Plain flour
1	Celery salt
1	White pepper
1	Ground nutmeg, (fresh)

Directions

1. Begin with the bechamel sauce; have two saucepans heating on the stove. Pour the milk into one and keep hot.
2. In the other add the butter and melt. Stir in the flour and cook while stirring until you have a smooth paste.
3. Add the milk ladle by ladle while stirring, until you have a smooth sauce, cooking over a very gentle heat. Season to taste with salt, pepper and freshly grated nutmeg.
4. Heat a large pan and add 2 Tbsp olive oil. Add the chicken, season and cook over a high heat for 10 minutes, then remove and set aside. Add the mushrooms to the pan and saute for 5 minutes.
5. Preheat oven to 180C. Brush the baking dish lightly with olive oil. Put one layer of lasagne on the bottom then cover with a third of the bechamel sauce.
6. Top with the mushrooms and a generous amount of grated pecorino. Add a second layer of the pasta and another third of the bechamel. Top with the fresh spinach then cover with pasta.
7. Cover this with the chicken and the remaining bechamel, then cover with grated pecorino and a drizzle of olive oil. Bake for approximately 40 minutes or until bubbling and golden.