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Chicken Lasagne #2

ingredients

serves 4
6 strips lasagne
salt
1 teaspoon vegetable oil
freshly ground black pepper
100 g (4 oz) Cheddar cheese, grated
margarine, for greasing

chicken sauce

3 tablespoons vegetable oil
1 large onion, sliced
100 g (4 oz) streaky bacon, rinds removed and chopped
25 g (1 oz) plain flour
300 ml (1/2 pint) chicken stock
225 g (8 oz) can tomatoes
250 g (9 oz) boneless cooked chicken, chopped
1 tablespoon tomato puree

white sauce

25 g (1 oz) margarine or butter
25 g (1 oz) plain flour
pinch of freshly grated nutmeg
300 ml (1/2 pint|) milk

method

1. Heat the oven to 180°C (350°F) Gas 4 and grease a shallow ovenproof dish.

2. Make the chicken sauce: heat the oil in a frying-pan, add the onion and fry gently until soft and lightly coloured. Add the bacon and cook for 1 minute.

3. Sprinkle in the flour and cook for 1 minute, stirring, until straw-coloured. Remove from the heat and gradually stir in stock, tomatoes, chicken and tomato puree.

4. Return to the heat and bring to the boil, stirring constantly, then lower the heat and simmer for 3 minutes. Remove from the heat and set aside.

5. Bring a large pan of salted water to the boil and cook the lasagne with the oil for 10 minutes.

6. Meanwhile, make the white sauce: melt the margarine in a saucepan, sprinkle in the flour and nutmeg and stir over low heat for 2 minutes until straw-coloured. Remove from the heat and gradually stir in the milk, return to the heat again and simmer, stirring, until thick and smooth. Set aside.

7. Drain the lasagne and pat dry with absorbent paper.

8. Spread half the chicken sauce in the bottom of the greased ovenproof dish and sprinkle with salt and pepper. Place 3 strips of lasagne on top.

9. Spread the remaining chicken sauce over the lasagne, sprinkle with more salt and pepper and cover with a second layer of lasagne. Pour the white sauce over the lasagne and
sprinkle with salt and pepper.

10. Sprinkle the grated cheese over the top of the white sauce, then bake in the oven for 1 hour until bubbling and golden. If the topping is not golden at the end of the cooking time, heat the grill to high and transfer the lasagne to the grill for 2 - 3 minutes to brown the cheese. Serve hot, straight from the dish.

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