Chicken and Bacon Lasagne with Béchamel Sauce

Steps

1. oven to 200°C. Set aside a rectangular baking dish (measuring about 27 x 15cm).
2. Heat a drizzle of oil in a large frypan on medium-high heat. Cook onion, garlic, and carrot for 3-4 minutes. Add mince and cook a further 4 minutes, breaking up mince with a wooden spoon. Stir in all remaining chicken lasagne ingredients and simmer on low for 8-10 minutes, until thickened. Season.
3. Melt butter in a small pot on medium heat. Whisk in flour for about 1 minute, until it turns a sandy colour. Add milk in thirds, whisking for 2-3 minutes, until smooth and sauce has thickened. Remove from heat, add cheese and salt, season with pepper and stir until smooth. Set aside.
4. Pour ¼ of chicken lasagne mix into baking dish and spread to cover base. Lay pasta sheets in a single layer to cover snugly, cutting to fit if needed. Spoon over another ¼ of the lasagne mix. Repeat with 2 more layers of pasta sheets and lasagne mix, finishing with lasagne mix.
5. Pour over béchamel sauce, sprinkle over second measure of cheese and bake for about 20 minutes, until golden. Remove from oven and rest for 10 minutes before serving.
6. While lasagne is cooking, thinly slice lettuce and dice tomatoes 2cm. Toss in a medium bowl with a drizzle olive oil and balsamic vinegar (if using).
7. cut chicken and bacon lasagne into squares and spoon onto plates. Serve salad on the side.