Chicken Lasagne

Cook the lasagne in boiling salted water until tender. (A little oil added to the water will prevent the sheets of pasta from sticking together.)

Meanwhile, heat the oil in a saucepan and fry the onion until softened.

Add the mushrooms and fry for a further 3 minutes.

Stir in the spices, bay leaves, salt and pepper, then mix in the chicken (shredded or chopped).

Dissolve the cornflour in the milk and add to the pan. Cook, stirring, until thickened.

Drain the lasagne and spread out on paper towels

Make alternate layers of lasagne and the chicken mixture in a baking dish.

Combine the yogurt and cheese and spread over the top.

Bake in a preheated moderately hot oven 200C (400F) Gas mark 6 for 30 minutes or until the top is golden brown.