Creamy Green Veggie & Chicken Lasagne

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and broccoli, tossing, until tender, 5-6 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Transfer to a bowl and set aside. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Set aside.

• In a medium saucepan, melt the butter with a drizzle of olive oil over medium heat. Cook onion, stirring, until tender, 4-5 minutes. • Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in the milk and stock mixture until smooth. Stir through light cooking cream and simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat. Stir in baby spinach leaves and cooked chicken. Season with pepper.

• Spoon roughly 1/4 of the veggie filling into a baking dish, then top with some white sauce and a fresh lasagne sheet. Repeat with the remaining filling, sauce and lasagne sheets. • Finish layering with a lasagne sheet, then pour over the remaining sauce. Sprinkle with Parmesan cheese.

• Bake lasagne until golden, 20-25 minutes.