Wednesday, May 27, 2015

Recipe: Chicken and Bacon Lasagne

I love a good lasagne- me and Brendan can polish off (and i'm not joking) KILOS of any sort of pasta bake between us. Really Man vs Food portions when it comes to us. I have been eating a little unhealthily lately, just pure laziness and working a lot i guess- literally the other day all i ate was 1/2 a side portion of fries, 1/2 a chicken breast and then two bowls of Bombay mix when i got home from work. Imagine if i'd had to assess that as a diet diary for uni, my god! So i wanted something hearty, but with veg and bit healthy too- so this fit the bill. A fresh, saucey, tomato-ey lasagna- little bit different. This only takes about 15 minutes to prep and 35 minutes to bake too, which is quicker than a normal lasagne.

Chicken and Bacon Lasagne (serves 3)

Meat sauce
1 tbsp extra virgin olive oil
1 red onion, sliced
1 tsp dried rosemary
150g smoked back bacon, diced
700g tinned chopped tomatoes
20g fresh basil, chopped (plus extra for garnish)
1 cooked chicken breast, diced
Salt, sugar and pepper to taste

Cheese sauce
50g wild garlic butter (or use 45g butter, 2 cloves minced garlic, and a large pinch fresh parsley)
40g plain flour
500ml semi skimmed milk
80g finely grated parmesan
Salt and pepper to taste

250g fresh lasagne sheets
50g emmental, grated

1)      Preheat oven to 180C (fan oven). In a saucepan, fry the onion, rosemary and bacon in the olive oil for 10 minutes, stirring often. Add the tinned tomatoes, basil, and cooked chicken, and cook for a further 5 minutes, stirring often. Season to taste and set aside.
2)      In another saucepan, heat the butter until melted. Add the flour, cook for a couple of minutes, and gradually add the milk to make a smooth white sauce. Melt in the parmesan, wait until everything is nice and smooth and thickened, season to taste and set aside.
3)      Time to layer the lasagne! In a large baking dish, start with a third of the tomato sauce mix. Then add a third of the lasagne sheets, then a third of the white sauce. Repeat twice, making sure the last layer is the white sauce. Top with the grated emmental, and bake in the oven for 35 minutes.
4)      Allow the lasagne to “rest” for about 5 minutes, and then serve, with salad on the side and some extra basil on top if desired. 

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