Chicken & Bacon Lasagna (Includes Gluten-Free Recipe)

• 1 tsp olive oil
• 8 rashers streaky bacon
• 1 large onion, peeled and chopped
• 2 cloves garlic, peeled and crushed
• 2 chicken breasts (about 400g/14oz), cut into bite-sized chunks
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 tbsp tomato puree
• 400 g (14 oz) tin chopped tomatoes
• 100 ml (1/3 cup + 1 tbsp) chicken or vegetable stock
• 1 tsp dried oregano
• Pinch of salt and pepper
• 5 dried lasagne sheets (no pre-cooking required)
• 1 medium courgette/zucchini, sliced
• 200 g (about 2 cups) mozzarella, grated or finely chopped
• 150 g (about 1 1/3 cups) strong cheddar

Béchamel Sauce:

• 50 g (3 tbsp + 1 tsp) butter, salted or unsalted
• 2 tbsp plain (all-purpose) flour
• 250 ml (1 cup + 2 tsp) whole full-fat milk
• Pinch of salt and pepper
• Pinch of nutmeg (optional)
• 50 g (1/2 cup) mozzarella, grated or finely chopped
• 50 g (1/2 cup) strong cheddar, grated

• Preheat your oven to 200C/400F (fan).
• Heat the olive oil in a large skillet and add the bacon. Cook over medium-high heat, turning occasionally, until the bacon is crispy. Remove the bacon, place in a small bowl and chop into chunks with scissors.
• Add the onion to the pan with the remaining bacon fat and cook for about 5 minutes until translucent. Stir in the garlic and cook for 1 minute. Add the chicken and increase the heat slightly, cooking until the chicken is sealed but not fully cooked. Add the peppers and cook for 2 minutes. Stir in the tomato puree so it lightly coats the ingredients, then add the chopped tomatoes, stock, oregano, and seasoning. Bring to a simmer and cook for about 10 minutes.
• While the tomato sauce simmers, make the béchamel.
• In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux, cooking for 1–2 minutes to remove the raw flour taste. Gradually add the milk in splashes, whisking constantly to avoid lumps, until all the milk is incorporated and the sauce has thickened. Season with salt, pepper and nutmeg, then stir in 50 g each of mozzarella and cheddar. Remove from the heat.
• Stir the chopped bacon back into the tomato and chicken sauce. Use a family-sized deep lasagne dish (mine is 23 x 18 cm and 6.5 cm deep). Spoon one third of the tomato-chicken sauce over the base and spread evenly. Add a layer of courgette/zucchini slices (one layer is fine, or add more if you prefer). Spread one third of the béchamel over the courgette, then place a layer of lasagne sheets. Repeat with the next third of tomato sauce and béchamel, add another lasagne layer, then finish with the final third of tomato sauce and béchamel. Sprinkle the remaining mozzarella and cheddar on top.
• Bake for 30 minutes until the cheese is golden and the lasagne is bubbling at the edges. Allow to rest for 5 minutes before serving.

Nutrition