Ingredients
1. Lasagna pasta sheets (3)
2. chicken breast fillets (400gms),
3. cheddar cheese or Emmental (150gms)
4. milk (300ml)
5. condensed mushroom soup (2gm)
6. freshly grated nutmeg (2pinches)
7. freshly ground black pepper (to taste)
8. salt (to taste)
9. oil (1tbsp)
10. spinach (250gms)

Method of preparation:-
1. First heat the oven to 160 degrees C. Take a pan, place it over heat. Heat oil in it and then fry chicken breasts in it until it gets brown. Drain the chicken and place it in a bowl and then season it with salt and pepper.

2. Take a bowl, mix milk and mushroom soup in it until the mixture gets smooth. Mix half of the mixture in chicken in the pan. Now cook spinach, squeeze out its excess liquid and then sprinkle, salt, pepper and nutmeg over it.

3. Take an ovenproof dish, arrange half of chicken mixture at the bottom of dish and then layer the lasagna sheets, half of milk-soup mixture and then spinach layer. Repeat all these layers again. Spread the cheese on top.

4. Place the dish in oven and bake it for about 30 minutes until the pasta gets soft and the top becomes golden in color. Take out the dish from oven and serve it with tomato salad.

Number of servings – 4