• 

  Cheddar cheese cut in pieces

  200 g
• 

  olive oil

  80 g
• 

  onions quartered

  200 g
• 

  garlic cloves

  4
• 

  chicken breasts, skinless cut in pieces (3 cm)

  700 g
• 

  ripe tomatoes quartered

  300 g
• 

  white wine

  100 g
• 

  chicken stock cubes (for 0.5 l each) crumbled

  2
  2 tsp chicken stock paste, homemade, crumbled
• 

  salt

  1 tsp
• 

  ground black pepper

  ¾ tsp
• 

  dried mixed herbs

  1 tsp
• 

  dried lasagne pasta sheets

  8
• 

  frozen spinach thawed, drained, squeezed

  400 g
• 

  ground nutmeg

  1 pinch

Béchamel

• 

  milk

  600 g
• 

  unsalted butter

  10 g
• 

  extra virgin olive oil

  30 g
• 

  cornflour

  50 g
• 

  fine sea salt

  1 tsp
• 

  ground black pepper

  ¼ tsp
• 

  ground nutmeg

  1 pinch
• 

  dried lasagne pasta sheets

  4