CHICKEN & BACON LASAGNE
An alternative to traditional lasagne with chicken, bacon and red pepper.
Provided by profruitcake
Time 1h15m
Yield Serves 3
Number Of Ingredients 18
Steps:
- Preheat the oven to 200C/fan 180C/gas 6.
- Season the chicken with salt & pepper and fry with garlic until the chicken is cooked but not browned. Set to one side.
- Fry the bacon & onion and once the onion is soft add the mushroom, pepper and cooked chicken. Add enough tomato puree to coat the chicken, then stir in the tomatoes. Add thyme & basil to taste, season and bring the sauce to the boil. Lower the heat and simmer with the lid on for 15-20 minutes until the sauce starts to thicken.
- Remove the lid and sprinkle in the stock cube. Simmer until the sauce has thickened further.
- To make the bechamel sauce:
- Put the milk in a saucepan with the bay leaf and bring to a simmer. Strain into a jug and rinse the pan out. Put the pan back on the heat and gently melt the butter, stir in the flour (use a wooden spoon or mini whisk) and cook for 1 minute, don't let the butter or flour brown at all. Take the pan off the heat and add the milk in 3 stages. At each stage beat or whisk the milk into the flour until it is completely smooth.
- Once the flour is all in, bring the mixture back up to a simmer, stirring all the time to stop any lumps forming. Once the mixture looks as if it won't thicken any more, simmer it for 5 minutes, stirring/whisking now and then, until it looks really glossy. If you do have a few lumps, just strain the lot through a sieve.
- But a layer of the chicken sauce into an overproof dish. Add a layer of lasagne, then 1/2 the bechamel sauce. Repeat this again and top with cheese.
- Bake in the oven for 30 mins until the cheese has gone golden. Leave to cool for 5 mins before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
