Chicken, Bacon, Spinach & Mushroom Lasagna

Pieces of free-range chicken breast, outdoor reared smokey bacon, spinach from our allotment (with a little help from Sainsburys) and chestnut mushrooms, layered between sheets of lasagna and wrapped in a cheesey sauce. A bit more time required than the usual fast healthy food, but worth it for no cooking the next day! I made this on Sunday and enjoyed it again on Monday.

Serves 4 :: 60 mins prep :: 25 mins cook :: Lazy Leftovers :: 700 calories per portion

Ingredients

2 free-range, organic chicken breasts

6 rashers of outdoor reared, oragnic bacon (fat removed)

400g spinach

300g chestnut mushrooms

1 white onion

8 sheets of no pre-cook lasagna

1 tbsp olive oil

4 cloves of garlic (crushed)

1tsp rosemary

1tsp bay leaves

1tsp oregano

Black pepper

2 tbsp butter

2 tbsp flour

50g cheddar cheese

50g parmesan cheese

300 ml semi skimmed milk (or enough to make a sauce consistency)

Directions

1. Heat the oven to 200C degrees or equivalent.

2. Dice the onion, chop the chicken into small pieces, cube the bacon, slice the mushrooms and crush the garlic.

3. Heat the olive oil on a very low heat in a large pan and gently fry the onion for a few minutes, then add the garlic and chicken. Once the chicken is sealed add the bacon and mushrooms.

4. Meanwhile, use a pestle and mortar to grind black pepper, rosemary, bay leaves and oregano and add to the pan, stirring until the mushrooms are soft.

5. Wash the spinach and add to the pan, putting the lid on to help steam it and reduce it quickly. You may need to add it in two batches. Once cooked down turn off the heat under the pan. Don’t worry if you find you have a lot of juices in the bottom of the pan, use gravy granules to thicken the sauce or if you prefer drain off. You do want some juices as these will evaporate in the hot oven.

6. Add butter to another pan on a low heat and once melted, add the flour to make a roux. Add a little milk and stir until smooth, then repeat until you have a sauce consistency. Grate in a little cheddar, adjusting to taste and keep on a very low heat (stirring regularly), while you create your lasagna.

7. Take a lasagna dish and spread out half the chicken and mushroom mixture onto the bottom, then arrange the lasagna sheets, then half the cheese sauce. Repeat with a second layer, making sure all the lasagna sheets are covered with sauce (to help them cook) and finish with grated parmesan.

8. Put in the oven for 25 minutes until golden brown on top and serve.