CHICKEN AND BACON LASAGNA

Steps:

• Sauté the onion in a large frying pan, with about a quarter of the butter.
• Meanwhile, slice the bacon into chunky strips.
• Bring a pot of water to a boil and add the spinach.
• Return to a boil, drain and rinse with cold water.
• Squeeze all the water out of the spinach and slice it a few times.
• When the onion has been cooking for a few minutes, add the bacon, thyme and bay leaf.
• Increase the heat slightly and cook until the bacon starts to crisp.
• Add the chicken, cooking and stirring until it is nicely browned.
• Season with salt and pepper and then sift 1/2 tbsp flour over the top, stirring until it disappears.
• Add the lemon juice and stock.
• Increase the heat again and stir continuously as you bring the liquid to a boil.
• Reduce the heat and leave to simmer, uncovered, for about 15 minutes until the liquid has cooked into the chicken to make a thick and juicy sauce.
• Stir the spinach into the sauce and remove the pan from the heat.
• While the chicken is cooking, you can make the white sauce.
• Melt the rest of the butter in a small pan and then stir in the flour to make a thick paste.
• Gradually add the milk, stirring until it comes to a boil.
• Reduce the heat and keep stirring until you have a thick, smooth sauce (about five minutes).
• Season with salt, pepper and nutmeg.
• Grease a baking dish with a bit of the chicken sauce, then cover with three sheets of lasagne.
• Spread half the chicken sauce over the lasagne along with one third of the white sauce.
• Repeat with another layer of lasagne, the rest of the chicken, and another third of the white sauce.
• Lay the last three lasagne sheets over the top and cover with the last of the white sauce.
• Sprinkle with the parmesan cheese and cook in a moderate oven for about 30 minutes.
• Take out when the top is nicely browned and the sauce is bubbling around the edge of the dish.
• Let stand five minutes before serving.