Chicken and Bacon Lasagna
"Here's a slightly different take on the traditional lasagna."
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 medium onion, finely chopped
- 65 g butter
- 75 g streaky bacon
- 1 chicken stock cube, dissolved in
- 250 ml boiling water
- 200 g spinach
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 500 g minced chicken
- salt and pepper
- 50 g flour, plus
- 1⁄2 tablespoon flour
- 1⁄2 lemon, juiced
- 600 ml milk
- nutmeg
- 9 sheets no-boil lasagna pasta
- 2 tablespoons freshly grated parmesan cheese
directions
- 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.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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