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Chicken and bacon lasagne

Italian inspired chicken and bacon lasagne

This recipe is simple and tastes great, people tend to forget that lasagne can be made with different fillings and doesn't have to be constrained to the beef variety. This is probably my favorite variation. It also tends to be a kids favorite too.

Serves 4-5

Ingredients

  • One quantity of Salsa di Pomodori, egg pasta and Beciamella
  • 1 onion roughly chopped
  • 1 courgette diced
  • 2 cloves garlic finely chopped
  • 1 red pepper diced
  • 3 chicken breasts cut into 1cm thick slices
  • 3 rasher back bacon
  • 1 tsp basil
  • 1 tbsp olive oil
  • 100g Cheddar and Parmesan to top (50/50)
  • Salt and pepper to taste

Method

  • Firstly make your pasta, salsa and beciamella as the recipe in the hyperlink above. Roll the pasta as for Cannelloni.
  • next combine the basil with the half the garlic, drizzle chicken with olive oil and then add the garlic/basil. Mix thoroughly
  • heat a frying pan to a high heat and then add the chicken. Lightly seal on both sides. Once done place on a tray to one side and cook the bacon in the frying pan for 3 minutes.
  • Add the onion, peppers courgette and the rest of the garlic and continue to cook until the vegetables have softened. make sure nothing burns by continuously stirring.
  • Arrange half the veg and bacon mix into the bottom of a medium to large rectangular oven proof dish.
  • Place half the chicken over the top, spreaded out evenly. Then place half the salsa over the top ensuring it is also spread evenly. Don't worry if it doesn't cover it by the time the dish is cooked there is sufficient liquid in it.
  • Top this with half the pasta rectangles, try to cover the whole lot without to much over lapping. Then repeat the last stages with the remainder of the veg/bacon, chicken then salsa. Again top with pasta.
  • Top this with the Besciamella then Parmesan and cheddar.
  • Bake in a preheated oven for around 35 minutes.
  • Serve with foccacia or ciabbatta

Why not try serving this with my fantastic garlic and rosemary foccacia.

1 comments:

plasterer bristol said...

Wow never heard of this before sounds delicious, thanks for sharing this recipe.


Simon