Chicken & Bacon Lasagne

Steps

1. Prep veggies Preheat oven to 200oC. Set aside a large lasagne style dish (about 15 x 15cm). Finely dice onion and grate carrot.
2. Cook veggies and mince Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and carrot for 3-4 minutes. Add mince and cook a further 4 minutes, stirring. Stir in all remaining lasagne ingredients and simmer on low for 8-10 minutes, until thickened. Season.
3. Make Béchamel 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 three parts, whisking for 2-3 minutes, until smooth and sauce has thickened. Remove from heat, add first measure of cheese, season and stir until smooth. Set aside. If your sauce is too thick, whisk in a little more milk.
4. Layer lasagne Pour ¼ of chicken lasagne mix into baking dish and spread to cover base. Lay pasta sheets in a single layer to cover, breaking pieces to fit, if needed. Spoon over another ¼ of the lasagne mix. Repeat with 1 more layer of pasta and lasagne mix, finishing with lasagne mix.
5. Finish lasagne and prep veggies Pour Béchamel sauce over lasagne, sprinkle over second measure of cheese and bake for about 25 minutes, until golden. Remove from oven and rest for 10 minutes before serving. Dice cucumber and tomatoes 2cm. Toss in a medium bowl with a drizzle olive oil and vinegar.