Chicken and Mushroom Lasagne

Serves	4
From book	Freeze and Easy

Ingredients

1.	Put the wine, stock and thyme in a large pan along with the chicken, then simmer gently for 45 minutes
2.	Remove the chicken and put to one side to cool, then cut into bite sized pieces
3.	Pour the stock into a jug through a sieve, and make up to 750ml with water if necessary
4.	In a frying pan, add half the olive oil and fry the onions and pancetta until softened and just starting to colour. Remove from pan with a slotted spoon and put to one side
5.	Add the rest of the olive oil and the garlic, then add the mushrooms. Fry until the start to colour, then put to one side.
6.	In a saute pan, melt the butter, then add the the flour and cook for a few minutes
7.	Slowly add the stock, stirring well between each addition
8.	Simmer for a few minutes until thickened, then add the mascarpone
9.	Pre-heat the oven to Gas Mark 5 / 190°C / 375°F
10.	In a 9" square dish, add a little sauce then 2 sheets of pasta
11.	Add half the chicken and half the onion & pancetta. Add one third of the mushrooms
12.	Pour over a little more sauce then 2 more sheets of pasta
13.	Add the rest of the chicken, the rest of the onion, and another third of the mushrooms
14.	Add half the remaining sauce and cover with 2 more sheets of lasagne
15.	Add the final third of the mushrooms and the last of the sauce
16.	Sprinkle the top with the parmesan then bake for 45 minutes until the top is golden and bubbling