In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside.
In a pot over medium heat, soften the onion and garlic in the remaining butter. Add the celeriac, milk and broth. Bring to a boil. Cover and simmer for 20 minutes or until the celeriac is tender. Add the butter-flour mixture and whisk to combine. Cook for 2 minutes.
In a blender, purée the béchamel until smooth. Keep warm.
With the rack in the middle position, preheat the oven to 350°F (180°C).
In a food processor, finely chop the carrots, celery and leek.
In another pot over medium-high heat, cook the chicken in the butter, breaking it up with a wooden spoon, for 15 minutes or until lightly browned. Add the vegetables and cook for 5 minutes. Add the wine and spices. Simmer for 5 minutes. Add the béchamel sauce and Parmesan. Season with salt and pepper. Mix well.
Meanwhile, in a large pot of salted boiling water, cook the lasagne noodles until al dente. Drain and lightly oil.
In a 13 x 9-inch (33 x 23 cm) baking dish, spread out 2 cups (500 ml) of the chicken sauce. Sprinkle with 1/4 cup of mozzarella. Cover with a layer of noodles. Repeat with the remaining ingredients, finishing with the remaining sauce and mozzarella. Place on a baking sheet.
Bake for 45 minutes or until the cheese starts to brown. Finish cooking under the broiler for 3 minutes, if desired. Let sit for 15 minutes before serving.
In order to get 4 layers of noodles, you will need between 12 and 15 lasagna noodles, depending on the brand you use and the size of your baking dish.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.