This recipe for Chicken and Corn Lasagne feeds eight people (or four people twice, or two people four times – you can do the maths).

80 gm butter

3/4 C plain flour

3 C milk

1 Tblspn olive oil

1 Tblspn butter

1 onion, finely diced

1.2 kg minced chicken

3 C corn kernals

3/4 C cream

375 gm lasagne pasta sheets

3 C grated mozzarella cheese

1/2 C grated parmesan cheese

Melt the 80 gm of butter in a large saucepan, then mix in half a cup of flour over a low heat. Pour in the milk a few tablespoons at a time, stirring continuously to keep the mixture smooth. Continue stirring over a medium to low heat until the sauce thickens. Allow to cool while you cook the mince mixture.

Cook the onions in a frypan  in the oil and butter for few minutes before adding the remaining flour. Add the chicken mince and cook over a high heat until browned. Stir in the corn and cream and continue stirring until mixtrue thickens.

Grease a large lasagne tray or two slice trays. Line the bottom with a sheet of pasta and spread two cups of the chicken mixture over the top. Sprinkle half a cup of mozzarella over the top, then repeat with two more layers of pasta, chicken and cheese.

Pour the white sauce over the top and sprinkle the remainder of the mozzarella and the parmesan cheese over the top.

Bake uncovered for 40 minutes at 160 degrees Celsius.