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Chop the chicken breasts and gammon into chunks, place in a frying pan and add half a leek (chopped), the bay leaf, chicken stock and rosemary. Place on a medium heat and leave to poach for 10 minutes or so until chicken is just cooked.
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Mix the cornflour with a little cold water then pour into the chicken mix, stir to thicken the sauce. Add the spinach and place on a low heat for a few minutes until the spinach has wilted.
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Pour the lasagne sauce in a bowl and add in the quark or soft cheese, these will make the sauce go further and give it a subtle cheese flavour. Add in 2/3 of the mozzarella too to give it some added texture and flavour.
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Place half the chicken mix into a lasagne dish, add a layer of lasagne sheets on top, and half the cheesy lasagne sauce on top of that. Place the rest of the chicken on top of the sauce, another layer of lasagne sheets and follow up with the rest of the sauce and top with remaining mozzarella. Place in an oven preheated to gas mark 4/180C/350F for about 45 minutes until the lasagne sheets have softened.
Recipe first published on gluten free 2017 recipe calendar
