I usually make this for our family of four with the intension of saving a couple of portions for another meal. However, it’s just so tasty that I generally find that the dish has been sneakily picked clean by anyone who happens to wander into the kitchen before I manage to get it in the fridge. I’ve successfully made a gluten free version of this too. This involves replacing the lasagne sheets with gluten free lasagne sheets, and also prepping your béchamel slightly differently. For a gluten free béchamel, just mix a tbsp. of cornstarch with a couple of tbsps. of cold water in a little dish. Then mix the milk, cheese, nutmeg, salt and pepper and heat in a pan stirring regularly until hot and bubbling just slightly. Then slowly add in cornflour mixture whilst whisking with a balloon whisk. That’s it. A couple of additional things to watch out for - make sure your tomato puree and your stock cube/powder is gluten free (use bouillon powder for the stock).
Chicken and Bacon Lasagne Recipe:
Nutritional info obtained from caloriecount.about.com - based on 6 servings
