Chicken Lasagne - serves 4

12 ounces fresh lasagne
1 tbsp olive oil
1 red onion, chopped
1 garlic clove, crushed
1 1/2 cup sliced mushrooms
12 ounces skinless chicken or turkey breasts, cut into chunks
2/3 cup red wine, diluted with 1/3 cup water
9 ounces tomato sauce
1 tsp sugar

Bechamel Sauce:
5 tbsp butter
1/2 cup all-purpose flour
2 1/2 cups milk
1 egg, beaten
1 cup grated Parmesan cheese salt and pepper

Cook lasagne in a pan of boiling water following the instructions on the packet. Lightly grease a deep ovenproof dish.
Heat the oil in a pan, add the onion and garlic and saute for 3-4 minutes. Add the mushrooms and chicken and stir fry for 4 minutes, or until the meat browns.
Add the wine, bring to a boil, then lower the heat and simmer for 5 minutes. Stir in the tomato sauce and sugar cook for 3-5 minutes, until the meat is tender and cooked through. The sauce should have thickened but still be quite runny.
To make the bechamel sauce, melt the butter in a pan, stir in the flour, and cook for 2 minutes.
Remove the pan from the heat and gradually add the milk, mixing to form a smooth sauce.
Return the pan to the heat and bring to a boil, stirring until thickened. Cool slightly, then beat in the egg and half the cheese. Season to taste.
Place 3 sheets of lasagne in the base of the dish and cover with half the chicken mixture. Repeat the layers. finish with the last 3 sheets of lasagne, pour the bechamel sauce on top, and sprinkle with the Parmesan.
Bake in a preheated oven at 375 F for 30 minutes, until golden.