Cut the chicken meat into small pieces.
Halve the peeled onion and cut into thin half rings.
Mix both in a bowl with the gyros spice and oregano. Allow to stand in a cool place for about 2 hours. Preheat the oven to 200°C. Melt the margarine in a pot and sweat the flour in it.
Stir in the milk and the broth and let the béchamel sauce simmer for about 5 minutes. Fry the gyros meat in a non-stick pan without adding any fat, season with salt and pepper. In the meantime, slice the mushrooms and tomatoes.
Pour some of the bechamel sauce into a baking dish, place a layer of lasagna sheets on top. Spread half of the tomatoes, meat and mushrooms on top.
Pour half of the remaining sauce.
Put another layer of lasagna sheets and the rest of tomatoes, meat and mushrooms on top.
Pour the remaining bechamel sauce over the top. Crumble the feta cheese and spread over the lasagna.
Sprinkle with the thyme and bake in the hot oven on the lowest shelf for about 50 minutes.
Since we are only two adults and one child, we could virtually eat double of it. Therefore I calculated the P’s also for 6 servings.
Also depends on the size of the casserole dish.