Chicken and Bacon Lasagne (serves 3)
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
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.