Peel and chop onions and garlic.

Peel and grate zucchini and carrots.

Chop spinach.

Stir fry onions for 3 minutes.

Add chicken mince and cook until the meat has turned white.

Add garlic, zucchini, carrots and spinach. Stir well.

Add tomatoes, stock and spices. Bring the sauce to a boil.

Let the sauce cook for 20 minutes on low heat.

Preheat oven st 180ºC

Bechemelsauce: Heat oil in a pan and add the flour.

Stir for 1 minute, but watch out the flour don't turn colour.

Add the milk a little at the time. Remember to constantly stir.

Bring it to a boil and add spices.

Asample: In a tray start with a layer of meatsauce then a layer of 3 lasagne sheets.

Continue same way with the rest. Finish of with a layer of meatsauce.

Spread the bechemelsauce on top.

Sprinkle the cheese on top.

Bake in the oven for 40 minutes.