Layered Pasta Bake with Chicken

Cook the lasagne according to the instructions on the packet, until al dente, then drain, refresh in cold water and drain thoroughly.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a large baking dish.

Put the spinach into a pan with the water clinging to the leaves and heat until wilted. Drain, refresh in cold water and drain, squeezing thoroughly. Chop roughly.

Heat the oil and butter in a frying pan and cook the shallots until translucent. Add the garlic and cook for 1 minute, then add the chicken. Cook for 2 minutes, then add the spinach and cook for 1 minute. Season to taste with salt and pepper.

For the béchamel sauce: heat the butter in a pan until it foams, stir in the flour and cook gently for 2 minutes, stirring.

Add the stock, season with salt and pepper and stir in the crème fraîche. Simmer gently over a low heat, stirring from time to time. Do not boil.

Spoon a little béchamel sauce into the baking dish, add a layer of lasagne, a layer of tomatoes, spinach and diced chicken and repeat until all the ingredients are used. Sprinkle with cheese and bake for about 30 minutes until golden and bubbling.