Melt the butter in a saucepan, add the flour and mix well. Pour in the boiling milk, stirring constantly to avoid any lumps, and bring to the boil. Season with salt and a pinch of nutmeg and set aside.
TO START
Preheat oven to 180°C.
PREPARE THE FILLING
Dice the vegetables into small cubes, brown them in a saucepan and cook slowly with the olive oil and rosemary. Once cooked, add the chicken. Once the chicken is browned, add the tomato paste, cover with water, and leave to cook for 10 minutes. Season the filling to taste with salt and pepper. Remove the rosemary and set the filling aside.
ASSEMBLE THE LASAGNE
Grease a baking pan with butter and for the first layer, add a layer of bechamel and chicken mix at the bottom. Drizzle over a few drops of pesto, then assemble in alternating layers as follows-
Lasagne sheets
Chicken mix, bechamel and Pesto drizzle. Sprinkle over some grated cheese.
Continue alternating layers of Lasagne and filling, making sure that the final layer is sauce and chicken.
BAKE
Bake in the oven at 180° for 20 minutes. It should be perfectly baked, crispy and golden brown. Let it cool for about 10 minutes before serving.
