Chicken & Bacon Lasagne
This delicious chicken lasagne recipe features tender chunks of chicken, flavorful bacon, and a rich, creamy bechamel sauce layered between lasagna sheets. The hearty chicken sauce is seasoned with garlic, herbs, and tomatoes, creating a savory filling that pairs perfectly with the silky smooth bechamel sauce. Baked to golden perfection, this satisfying dish is sure to become a family favorite at your dinner table.
— Constant Cookbook
Ingredients
- FOR THE CHICKEN SAUCE
- 350g chicken, cut into small chunks
- Salt & pepper
- 1 clove garlic, crushed
- 4 rashers of unsmoked bacon
- 1 onion, diced
- 1 red pepper, cut into small pieces
- 2 tbsp tomato Puree
- 1 tin chopped tomatoes
- 1 tsp basil
- 1 1/2 tsp thyme
- 1 chicken stock cube
- FOR THE BECHAMEL SAUCE
- 600ml whole milk
- 1 bay leaf
- 50g butter
- 40g plain flour
- TOO FINISH
- Lasagne sheets
- Cheese
Instructions
- <i><font color = black>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.<font color = blue>
- <b><font color = blue>To make the bechamel sauce:
- <p><font color = blue>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. <font/>
- <font color = blue>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. <font color = black>
- <font color = black> 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.
Yield
Serves 3
Comments
No comments found.