Chicken and Bacon Lasagne

Chicken and Bacon Lasagne

Ready in 60 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, June 3, 2018.
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Chicken and bacon lasagne sauce could be made in advance and stored in the fridge. You could assemble the whole lasagne in advance and cook it up when you are ready to eat. Rest your lasagne for 10 minutes after cooking, this ensures it will stay together when you serve it up and help avoid any burnt tongue

Ingredients

Lasagne

  • 1 brown onion
  • 1 carrot
  • 2 tsp olive oil
  • 1 garlic clove, minced
  • 450g chicken and bacon mince
  • 2 Tbsp tomato paste
  • 1 can chopped tomatoes
  • ½ cup beef stock
  • 1 Tbsp Worcestershire sauce
  • 2 tsp lasagne herb mix
  • 1 tsp sugar

Béchamel Sauce

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup milk
  • ½ cup grated Edam cheese
  • ¼ tsp salt

To Assemble

  • 250g fresh lasagne sheets
  • ½ cup grated Edam cheese

Salad

  • ½ cos lettuce
  • 2 tomatoes
  • A drizzle of olive oil
  • A drizzle of balsamic vinegar

Steps

  1. Preheat oven to 200°C. Set aside a large baking dish (approximately 25 x 15cm). Finely dice onion and grate carrot. Heat oil in large fry-pan on medium-high heat. Cook onion, garlic, and carrot for 3–4 minutes.
  2. Add mince and cook a further 4 minutes, breaking up mince with a spoon. Add all remaining chicken lasagne ingredients, stir and simmer on low for 8–10 minutes, until thickened.
  3. Melt butter in a pot on medium heat. Whisk in flour and cook for about 1 minute, until it turns a sandy colour. Add milk in thirds, whisking until smooth and sauce has thickened, 2–3 minutes. Remove from heat, add cheese and salt, season with pepper and stir until smooth.
  4. Spread ¼ of chicken lasagne mix in baking dish to cover base. Lay ⅓ 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. While lasagne is cooking, prepare the salad. Thinly slice lettuce; dice tomatoes 2cm. Toss in a bowl with a drizzle of olive oil and balsamic vinegar
  6. To serve, cut chicken and bacon lasagne into squares and spoon onto plates. Serve salad on the side.

Nutritional Information

Energy 2473 kj
591 kcal
Protein 30.3g
Carbohydrate 45.4g
Fat 23.3g