Chicken lasagne rolls

Preheat the oven to 180 ºC (360 ºF). Spray a 20 cm square ovenproof dish with non-stick spray.
Cook each lasagne sheet separately for about 6 minutes in rapidly boiling salted water.
Take care not to break the sheets. Rinse under cold water.
Salt and pepper the chicken fillets. Fry in oil until brown and remove from the pan. Dice the chicken and set aside.
Sauté the onion and garlic until tender and translucent. Add the mushrooms and fry. Remove from the pan and mix with the diced chicken.
Make a thick white sauce by melting the butter in a saucepan. Stir in the cake flour. Add small quantities of the 200 ml milk at a time while stirring continuously.
Heat until the sauce thickens. Stir in half the cheese. Season with salt and black pepper to taste. Mix half the white sauce with the chicken mixture. Season with salt and black pepper. Spoon tablespoonfuls of the filling in the centre of each lasagne sheet and roll up carefully. Pack the rolls close together in the prepared dish.
Dilute the remaining white sauce with the remaining milk (100 ml). Pour the sauce over the rolls and bake for 10 minutes or until the cheese has melted. Grill for a few minutes until golden brown.
Serve with a salad.
Serves 4-6.