Recipe Garlic Chicken Bacon Lasagne Rated 345 148 Votes

CHICKEN AND BACON LASAGNA

Steps:

• Sauté the onion in a large frying pan, with about a quarter of the butter.
• Meanwhile, slice the bacon into chunky strips.
• Bring a pot of water to a boil and add the spinach.
• Return to a boil, drain and rinse with cold water.
• Squeeze all the water out of the spinach and slice it a few times.
• When the onion has been cooking for a few minutes, add the bacon, thyme and bay leaf.
• Increase the heat slightly and cook until the bacon starts to crisp.
• Add the chicken, cooking and stirring until it is nicely browned.
• Season with salt and pepper and then sift 1/2 tbsp flour over the top, stirring until it disappears.
• Add the lemon juice and stock.
• Increase the heat again and stir continuously as you bring the liquid to a boil.
• Reduce the heat and leave to simmer, uncovered, for about 15 minutes until the liquid has cooked into the chicken to make a thick and juicy sauce.
• Stir the spinach into the sauce and remove the pan from the heat.
• While the chicken is cooking, you can make the white sauce.
• Melt the rest of the butter in a small pan and then stir in the flour to make a thick paste.
• Gradually add the milk, stirring until it comes to a boil.
• Reduce the heat and keep stirring until you have a thick, smooth sauce (about five minutes).
• Season with salt, pepper and nutmeg.
• Grease a baking dish with a bit of the chicken sauce, then cover with three sheets of lasagne.
• Spread half the chicken sauce over the lasagne along with one third of the white sauce.
• Repeat with another layer of lasagne, the rest of the chicken, and another third of the white sauce.
• Lay the last three lasagne sheets over the top and cover with the last of the white sauce.
• Sprinkle with the parmesan cheese and cook in a moderate oven for about 30 minutes.
• Take out when the top is nicely browned and the sauce is bubbling around the edge of the dish.
• Let stand five minutes before serving.

GARLIC CHICKEN LASAGNA

Steps:

• In large saucepan, saute chicken, onion, and garlic in butter until chicken is cooked through.
• Stir in next 8 ingredients.
• Bring to a low boil; reduce heat to low and simmer for 1 hour.
• Boil lasagna noodles"al dente" according to package directions.
• Drain and run under cold water until cool enough to handle.
• Spread about 1/2 cup sauce in a 9x13-inch pan.
• Top with three lasagna noodles, 1/3 of the sauce, 1/3 of the mozzarella cheese, 1/3 of the cheddar cheese and 1/3 of the Parmesan cheese.
• Repeat layers two more times, ending with parmesan cheese.
• Cover pan with aluminum foil.
• Bake at 350°F for 45 minutes.
• Let lasagna stand for 15 minutes before cutting.

CHICKEN FLORENTINE LASAGNA WITH BACON RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350°F, and lightly grease a 12 x 9 x 2 1/2-inch baking dish. To assemble your lasagna, add a thin layer of the Creamy Sauce to the bottom of the baking dish, and spread evenly. Add 4 lasagna noodles over the sauce, and add in another, more generous, layer of the sauce. Next, sprinkle over about half of the diced chicken, followed by about 1 cup of the shredded parmesan and 1 cup of the shredded mozzarella. Next, sprinkle over about half of the bag of baby spinach, followed by about 1/3 of the chopped bacon. Repeat with another layer of 4 lasagna noodles, more sauce, the rest of the chicken, another cup of parmesan and mozzarella cheese, the remainder of the baby spinach, and another 1/3 of the chopped bacon; then, cover with the last layer of four lasagna noodles. Finish by topping the noodles with sauce, then sprinkle over the last cup of parmesan cheese, the last 2 cups of mozzarella cheeses, and the teaspoon of Italian seasoning; bake for about 20-25minutes, or until golden and bubbly. Garnish with the remainder of the chopped bacon and the chopped parsley, and serve. CREAMY GARLIC SAUCE: Add the milk and the chicken base to a large saucepan or medium pot, whisk to combine, and bring to the simmer; then, turn off the heat. While the milk heats, add the butter to another large saucepan or medium pot, along with the garlic, and place over medium heat; allow to melt together, and stir the garlic into the butter to soften. Sprinkle the flour into the melted butter/garlic, and stir to combine; stir for about 1-2 minutes to cook out the raw taste of the flour. Next, slowly add the hot milk into the butter/garlic/flour mixture, whisking constantly to avoid lumps form forming, and allow the sauce to simmer for a few moments until thickened. Once thickened, turn off the heat and finish by whisking in a pinch or two of salt, the black pepper, the nutmeg, the Italian seasoning, and the parmesan cheese; keep warm, or allow to completely cool and keep in fridge to use later.