Chop the vegetables (onion, carrots, celery, mushrooms) finely using a knife or a food processor. Chop the washed parsley leaves very finely (for your pasta later).

To a large pot or Dutch oven on high heat, add 4 tbsp olive oil, chopped onions, carrots and celery. Mix and sweat vegetables 3 minutes. Add the oregano, rosemary, minced garlic cloves. Add the chopped mushrooms, salt and pepper then chicken stock. Turn heat to very low and leave to reduce 90 minutes or until there’s no more liquid left, (almost dry). You can cover it, or add water if it becomes too dry before the 90 minutes is up. Once reduced nicely, Taste and adjust for seasoning and set aside.

Place the flour on your bench or in a large plate, create a well in the centre, add the eggs and very finely chopped parsley. (Note, I doubled the recipe in the video as I always like to make extra for later). Using a fork , beat the eggs then mix with flour until roughly mixed. Finish kneading by hand for approx. 10 minutes or until very smooth (like play-doh) . Cover in cling film and refrigerate 30 minutes or longer before use. (You can make this one day in advance).

Remove from fridge and cut in two or three even sizes to fit into your pasta machine. Flatten using the palm of your hand until you have three or two flat oval discs. Lightly dust one with flour. Cover the other discs with cling film until ready to use.

Set the machine thickness dial to 0 or to wide. The two rollers should be fully open. Feed the flour dusted pasta disk into the rollers as you turn the crank in a clockwise direction. Fold the pasta in half and give it a light dust. Feed it back into the machine several times until the pasta has a long rectangular shape.

Cut the pasta sheet in two, dust with flour and feed through the rollers one thickness (thinner) number increment at a time until you reach the desired thickness. For lasagna, you want a little thicker. On my machine I use number 5 or 6. Chose the thickness that suits you but remember that pasta sheets will expand in size when cooked, so do not make them too big.

To cook the pasta, simply bring a large amount of water to the boil, and add sufficient salt. It should taste a little less salty than sea water, so don’t just put a pinch in or it won’t be enough. Drop the pasta into the boiling or simmering water, usually when it floats it’s close to being ready. Approx. 90-120 seconds depending on thickness. Remember it will still cook a little further in oven. Remove from water and place flat over clean cloth kitchen towels to cool and dry.

Add to a saucepan the milk with bay leaf, place on heat until it starts to barely simmer. Or heat in microwave, hot but no need to boil.

Melt the butter in separate pot. Add flour to melted butter and mix with wooden spoon until it becomes a sandy texture. Cook it for a couple minutes on low heat.

Add the hot milk a little at a time and whisk vigorously each time. Cook for 5 to 10 minutes on very low heat (do not let burn on bottom). Season to taste with salt and pepper. Grate a little nutmeg (very small amount). Set aside.

Remove any chicken skin and cut thin slices by tilting the knife to have large pieces. Add olive oil in a frying pan and sauté one breast a time. Make sure the chicken pieces a little caramelised (browned). Set aside.

To assemble the lasagna, you will need a baking dish with high sides. Line the bottom with the bechamel the place 4 cooked pasta sheets, you can overlap them.
Place a large spoon full of ragù over each sheet and spread it out, not too thick to totally cover the pasta. Arrange the chicken pieces to cover the ragù as much as possible creating another layer. Coat with the bechamel sauce then scatter grated Parmesan cheese. Repeat this step 2 or 3 more times. Pasta, ragù, chicken, bechamel, cheese. Finish the top with remaining bechamel (a thicker layer) and grated Parmesan cheese Bake in oven for 30 min at 350°F – 180°C or until you have a slight crisp around the edges. Once cooked, leave to cool 30 minutes before cutting and serving.