Chicken, Mushroom and Bechamel Lasagna

Directions

Prepare Bechamel Sauce

1Place butter in a microwave safe jug (I use a 2L pyrex), microwave on high until melted, approx 45 seconds

2Whisk flour into butter, microwave for approx 1 minute until it resembles breadcrumbs

3Add half the milk, whisking to combine

4Microwave in 1 minute bursts until mix begins to thicken

5Gradually add remaining milk, whisk to combine

6Return to microwave until thick,3-6 munutes, whisking a couple of times during

7Allow to cool

Mince mix

1Combine mince, onion, garlic, diced mushrooms, thyme, pepper and 1.5 cups bechamel sauce

Assemble Lasagna

1Place one layer of lasagna sheets in bottom of slow cooker bowl.

2Spread half the mince mixture over lasagna sheets

3Place slices of bocconcini evenly on top (8 slices)

4Repeat

5Spread remaining bechamel over lasagna sheets

6Pour passata sauce over top of bechamel

7Place 5 pieces of bocconcini down the centre of lasagna

8Cook on auto for 5hrs (Breville Ikon 7L sc)

9With an hour remaining place extra mushrooms down the centre and cover with remaining bocconcini slices

Notes:

1- Bocconcini can be replaced with Lactose free cheese cut in approx 2cmx0.5cm pieces

2- I used Gluten free lasagna sheets, Gluten free flour and Lactose free milk

3- Egg free, Gluten free, Lactose free and Soy free

4- Can be frozen