How to cook
Boil the lasagne according to package directions. Cut the chicken breasts into cubes, fry them until golden brown. Drain the fat off the meat and set it aside. In the same pan, fry the roundly sliced mushrooms, carrots and onions, also chopped.
Add the corn, season it with salt and thyme, stir and leave it aside. Make béchamel using the flour and milk. Add salt and cayenne pepper. Blend together the shredded cheese and feta cheese.
In a greased tray, pour in a little of the sauce. Then place the lasagna sheets. Sprinkle it with a part of the cheese mixture, some chicken, vegetables and some of the remaining sauce. Repeat 3-4 times, ending with béchamel.
Cover the tray with foil and place it in a preheated oven. Bake for 1 hour at 392°F (200 °C). Remove the foil, sprinkle it with a little cheese mixture and bake another 5 minutes.