• Chicken
• Place 2 cups chicken broth in a large pan. Add the chicken breasts and bring to a boil on high heat.
• Reduce the heat to the lowest setting once it starts to boil. Cover and simmer for 15 minutes. Transfer the chicken to a plate and use two forks to shred the chicken. Discard the thyme stems but keep the leaves. Set aside. Do not discard the broth as it will be used for the white sauce

White Sauce

• Heat the butter in a saucepan, on medium heat. Add the garlic and saute in the butter for 1 minute. Add the flour and stir for a minute
• Slowly add the remaining poaching liquid, you should have 2 cups. Slowly add 3 cups of milk and stir with a whisk. Allow it to thicken on medium to low heat, stirring at regular intervals, should take about 3-4 minutes
• Turn off the heat and add in the cheese. Mix until melted. Season with salt and pepper. Remove 2 & 1/2 cups of sauce, set aside. Mix the shredded chicken together with the remaining sauce, add the black pepper

Lasagna

• Preheat oven to 180 degrees Celsius. Add the lasagna sheets in some salted, boiling water and cook for 6 minutes. Remove immediately and place them on baking paper in a single layer or you can boil the sheets in 3 batches and layer the lasagna as they cook
• Using a 24cmx30cm ovenproof dish or something similar in size spread 1/2 cup of the sauce on the bottom of the dish
• Place 4 lasagna sheets in a single layer. Spread one third of the saucy chicken on top. Repeat with another layer of lasagna, you may need an extra sheet, cut in half to cover the sides depending on the size of your dish. Top with another 1/3 of the chicken. Repeat with another layer of lasagna and chicken and the final layer will be lasagna sheets. Pour the remaining 2 cups of sauce on top. You should have 4 layers of lasagna and 3 layers of chicken. Sprinkle the mozarella cheese over and bake in the oven for 30 minutes.