Marinara Sauce

1. Remove the skins from the tomatoes and chop them.
2. Heat oil in a large pan. Cook the onion till soft.
3. Add in garlic, spices & seasonings.
4. Cook for 5 minutes.
5. Add in the tomatoes and cook for 40-45 minutes until the tomatoes have broken down.
6. Adjust seasoning, remove bay leaves and allow to cool. Spoon into a jar and store in the fridge.
7. Lasts for 4-5 days. Enjoy!!

Filling

1. Heat a thin film of oil in a heavy-based pan and brown chicken on all sides in batches. Set aside.
2. In the same pan, add butter and cook onion and garlic till soft.
3. Sprinkle in the flour, then pour in milk/cream and stock or broth (start with 1 cup) and cook till it has thickened.
4. Add the chicken, mushroom, spinach, seasonings, and spices to the sauce. Let it simmer for a few minutes.

Layering

1. Boil the sheets of pasta in water until pliable then place it in a dish of iced
   water to stop the cooking process.
2. Layer the sheets of softened pasta in a baking dish, alternate between the meat filling and tomato sauce finishing off with a layer of freshly sliced mozzarella. (I make this dish a day ahead so it sits in the fridge overnight)
3. Remove from fridge 30 minutes before baking.
4. Place in oven to bake at 180C / 350F for 30-40 minutes.