Chicken and mushroom lasagne

• butter, for greasing
• 100 g Parmesan cheese, cut into pieces (3 cm)
• 100 g cheddar cheese, cut into pieces (3 cm)
• 100 g mozzarella cheese, cut into pieces (3 cm)

Chicken mince

• 10 sprigs fresh flat-leaf parsley, leaves only
• 4 sprigs fresh thyme, leaves only
• 1000 g skinless, boneless chicken thighs, partially frozen and cut into pieces (4-5 cm)
• 2 garlic cloves
• 50 g olive oil
• 200 g white wine
• 250 g fresh portobello mushrooms, cut into thin slices (5 mm)
• 200 g fresh Swiss brown mushrooms, cut into quarters
• 2 tsp Chicken stock paste (see Tips)
• 50 g plain flour
• ½ tsp ground black pepper

Sauce

• 800 g milk
• 100 g pouring (whipping) cream
• 80 g butter
• 1 tsp salt
• ½ tsp ground black pepper
• 100 g plain flour

Assembly

• 12 sheets fresh lasagne sheets (375g)