Preheat the oven to 180°C.Melt half the margarine in a saucepan and fry the chicken until just cooked. Remove from the saucepan and set aside.Melt the remaining margarine and sauté the onion until soft. Add the garlic, green pepper, celery and carrot and sauté until soft. Return the chicken to the saucepan and add the tomato paste. Stir well to combine. Add the chopped tomatoes, passata sauce and bay leaf and bring to the boil. Reduce the heat and simmer for 30 minutes, stirring frequently.Heat a little water in a saucepan. Add the spinach and steam for a few minutes until it has just wilted. Remove from the pan to prevent it from over cooking.White sauce:Melt the margarine and add the flour. Stir with a whisk to form a roux. Remove from the heat and add the milk, a little at a time, stirring well after each addition. Add all the milk and return to the heat. Bring to the boil stirring continuously, then reduce the heat and simmer for 10 minutes. Season to taste with salt and white pepper. Add half the cheese and stir until it has melted.Spoon a quarter of the tomato mixture into a medium-sized roasting dish. Top with a layer of spinach and spoon some of the white sauce over. Top with lasagne sheets, then continue with the layering to form four layers. The last layer, however, does not get topped with lasagne sheets; instead it gets topped with about a third of the white sauce. Sprinkle the remaining cheese over and bake in a preheated oven for 45 minutes.Leave to stand for five to 10 minutes. Garnish with fresh basil and serve with a salad on the side. Text and image: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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