Chicken and Spinach Lasagne

• 200 g Cheddar cheese, cut in pieces
• 80 g olive oil
• 200 g onions, quartered
• 4 garlic cloves
• 700 g chicken breasts, skinless, cut in pieces (3 cm)
• 300 g ripe tomatoes, quartered
• 100 g white wine
• 2 chicken stock cubes (for 0.5 l each), crumbled
  of 2 tsp chicken stock paste, homemade
• 1 tsp fine sea salt
• ¾ tsp ground black pepper
• 1 tsp dried mixed herbs
• 8 dried lasagne pasta sheets
• 400 g frozen spinach, thawed, drained, squeezed
• 1 pinch ground nutmeg

Béchamel

• 600 g milk
• 10 g unsalted butter
• 30 g extra virgin olive oil
• 50 g cornflour
• 1 tsp fine sea salt
• ¼ tsp ground black pepper
• 1 pinch ground nutmeg