Chicken and Ham Lasagne

Thank you The English Kitchen

1/3 cup unsalted butter 
1 medium onion, peeled and chopped fine
1 large clove of garlic, peeled and chopped fine
1/2 cup all purpose flour
3 cups of milk 
1 1/4 cup chicken stock 
1/4 tsp freshly grated nutmeg
salt and pepper to taste
1 package frozen spinach, thawed and squeezed dry
1 lb cooked chicken, diced (use a rotisserie chicken)
1/2 pound cooked ham, diced 
1 box lasagna noodles 
2 cups of sharp Cheddar cheese, grated 

• Preheat the oven to 350 degrees. Butter an 8 by 8 or 9 x9 inch baking dish. Set it aside.
• Melt a third of the butter in a saucepan. 
• Add the onions and cook gently for a few minutes until it begins to soften without browning. 
• Add the garlic. Cook for a further two minutes. 
• Scoop out and set aside. 
• Add the remaining butter to the pan. 
• Whisk in the flour to make a smooth paste. 
• Slowly whisk in the milk, until it is completely mixed in and smooth. 
• Whisk in the chicken stock as well. 
• You should have a thickened sauce which coats the back of a spoon. 
• Season with the nutmeg and salt and pepper to taste.
• Mix together the ham and chicken. 
• Place half of it into the bottom of the baking dish. 
• Cover with half of the spinach. 
• Spoon 1/3 of the sauce over top. 
• Top with lasagne noodles. 
• Spoon the remainder of the ham/chicken mixture and the spinach over top. 
• Spoon over another 1/3 of the sauce. 
• Top with the more lasagne noodles. 
• Spoon the remaining sauce over all and sprinkle the cheese over top to cover.
• Place onto a baking sheet and bake in the heated oven for 55 minutes until golden brown and bubbling. 
• Allow to stand a few minutes before serving. 
• Cut into squares to serve.