Chicken & bacon lasagne
- Good Food member
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Serves 3
Easy
Total time: 1 hr and 15 mins
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This recipe was submitted by Good Food member profruitcake and has not been tested by our team.
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"An alternative to traditional lasagne with chicken, bacon and red pepper."
Ingredients
Units:
MetricUS
For the chicken sauce
-
350g chicken
cut into small chunks
-
salt and pepper
-
1 garlic clove
crushed
-
4 rashers of unsmoked bacon
-
1 onion
diced
-
1 red pepper
cut into small pieces
-
2 tbsp tomato purée
-
1 tin chopped tomatoes
-
1 tsp basil
-
1 ½ tsp thyme
-
1 chicken stock cube
For the bechamel sauce
- 600ml whole milk
- 1 bay leaf
- 50g butter
- 40g plain flour
To finish
- lasagne sheets
- cheese
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Method
-
step 1
Preheat the oven to 200C/fan 180C/gas 6.
-
step 2
Season the chicken with salt & pepper and fry with garlic until the chicken is cooked but not browned. Set to one side.
-
step 3
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.
-
step 4
Remove the lid and sprinkle in the stock cube. Simmer until the sauce has thickened further.
-
step 5
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.
-
step 6
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.
-
step 7
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.
-
step 8
Bake in the oven for 30 mins until the cheese has gone golden. Leave to cool for 5 mins before serving.
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