LASAGNE CUPS

In a pot, heat 1C chicken broth, and cook chicken through. Remove chicken and shred. Soak the shreds in the broth and drain before adding the broth to bechamel sauce later on.

Heat 1Tbsp olive oil in a frying pan. Add the mushrooms, salt and pepper to taste, transfer to a plate and set aside. In the same frying pan, heat the remaining olive oil and cook the spinach. Salt and pepper to taste.

Melt butter in a small saucepan and add the flour, stir well on low heat until it begins to bubble. Gradually add soy milk and the broth on medium-high heat and whisk to make a smooth bechamel. If the sauce is too thick, add some more soymilk. Set aside.

Preheat the oven to 200C. In a ramekin, arrange the layers in this order: spread 2Tbsp pasta sauce on the bottom, add the lasagne sheets, chicken, mushroom, spinach and cover with bechamel. Repeat and top with shredded cheese and rice crumbs. Bake in the oven for 15-20 minutes until the cheese has browned lightly and serve.