Chicken and Bacon Lasagne with Béchamel Sauce
This dish most recently appeared in My Gluten-Free Bag on Sunday, May 27, 2018.
The chicken and bacon lasagne sauce can be made, or the whole lasagne could be assembled, in advance and stored, covered, in the fridge. Cook up the whole lasagne when ready to eat. Rest your lasagne on the bench for 5-10 minutes after cooking, this will help it stay together when serving.
Preheat oven to 200°C. Set aside a large lasagne style dish (measuring about 27 x 15cm). Finely dice onion and grate carrot.
Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion, garlic, and carrot for 3-4 minutes. Add mince and cook a further 4 minutes, breaking up with a spoon. Stir in all remaining lasagne ingredients and simmer on low for 8-10 minutes, until thickened. Season.
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 first measure of cheese and salt, season with pepper and stir until smooth. Set aside.
Pour ¼ of chicken lasagne mix into baking dish and spread to cover base. Lay pasta sheets in a single layer to cover snugly, breaking pieces 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.
Pour over béchamel sauce, sprinkle over second measure of cheese and bake for about 25 minutes, until golden. Remove from oven and rest for 10 minutes before serving. While lasagne is cooking, dice tomatoes and cucumber 2cm. Toss in a medium bowl with a drizzle olive oil and balsamic vinegar
To serve, cut lasagne into squares and spoon onto plates. Serve salsa on the side.