Preheat the oven to 180 degrees C and grease a shallow ovenproof dish.
Chicken Sauce: Heat the 3 tablespoons of oil in a frying pan then add the onion cooking until soft and lightly coloured. Add the bacon and cook for 1 minute.
Sprinkle in the flour and cook for 1 minute, stirring. Remove from the heat and gradually stir in the stock, tomatoes, chicken and tomato paste.
Return to the heat and bring to the boil stirring constantly. Lower the heat and simmer for 3 minutes. Remove from heat and set aside.
White Sauce: Melt the butter in a saucepan then sprinkle the flour in and stir over a low heat for 2 minutes. Remove from the heat and gradually stir in the milk, return to the heat again and simmer stirring until thick and smooth. Set aside.
Lasagne: Bring a large pan of salted water to the boil and cook the lasagne sheets with the 1 teaspoon oil for 10 minutes. Drain the lasagne and pat dry with kitchen towel.
Construction: Spread half the chicken sauce in the bottom of the greased ovenproof dish and sprinkle with salt and pepper. Place 3 sheets of lasagne on top.
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.
Sprinkle the grated cheese over the top then bake in the oven for 1 hour until bubbling and golden.
Leave to rest for 15 minutes then put back into oven for 5 minutes to reheat; this helps to hold the lasagne together.
YUM YUM YUM!
Have always wanted to try chicken lasagne and make it, found this recipe which inspired me. My husband isnt a fan of tomato flavoured sauces in any dish, so I kept the tomato sauce out, stuck to the rest of the recipe - except I added tasty cheese to the white sauce, and spinach to the chicken mixture. had a dinner guest who was a bit apprehensive about being a guniea pig for my first attempt but she loved it as well and asked for the recipe. will definitely make again! It is fiddly, but well worth the trouble. - 15 Oct 2011