Chicken, Bacon & Cranberry Lasagne…


Lasagne is one of the most cooked meals in this house as we are all big pasta lovers. And best of all a lasagne doesn’t have to consist of a Bolognese type mixture, you can use chicken, turkey, sausage and even fish.

This dish has been featured on our social media pages a few times now and for good reason, its a massive hit in our house. We even do a festive version at Christmas and add stuffing and pigs in blankets to it.

Feel free to swap the homemade cranberry sauce to a shop brought version if you prefer and as I always mention swap the cheese to your favourites too.


Some recommended items from our kitchen to make this dish…

  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Cheese grater with varying grater sizes.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • A lot of our dishes are pyrex, great for cooking. Perfect for roasters too and easy to clean.
  • Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
  • Silicone whisks in varying sizes.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

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Chicken, Bacon & Cranberry Lasagne

Serves 4

INGREDIENTS:

  • Dried lasagne pasta sheets

Filling:

  • 4 chicken breasts, diced small
  • 4 slices smoked bacon, fat removed and diced
  • 10 – 15 brussel sprouts, shredded
  • 4 tablespoons cranberry sauce (we make our own but use shop brought if you prefer)

White sauce:

  • 25g Clover light
  • 2 tablespoons cornflour
  • 200ml whole milk
  • 30g parmesan cheese, grated
  • 1 tablespoon dried sage

You will also need:

  • 80g light mature cheddar

METHOD:

  1. Preheat oven 180Β°C fan.
  2. Par boil the pasta sheets in boiling water until almost cooked.
  3. In a heavy bottomed saucepan sautΓ© the sprouts and bacon for a few minutes, add the chicken and cook till starting to brown.
  4. Make your sauce…In a milk pan melt the butter over a medium heat, add a little milk to the cornflour to make a paste then mix the rest of the milk in.
  5. Whisk the milk gradually into the melted butter and simmer until thickened, whisk in the dried sage and add a little water to thin it down if it gets too thick.
  6. Whisk in the cheese and bring to a steady simmer and simmer on a low heat for a few minutes continuously stirring until the cheese is melted, season with salt and pepper if needed.
  7. Pour the majority of the sauce into the chicken and bacon mixture and stir and reserve 1 third of the sauce for now.
  8. In an oven proof dish layer up your lasagne. Add the creamy chicken mixture, dot around a little of the cranberry sauce, layer of pasta, then more chicken mix and more cranberry and repeat until you run out of ingredients.
  9. Add the reserved sauce to the top layer and add the cheddar evenly over the top and bake in the oven for 25 – 30 minutes or until everything is bubbling and cooked.
  10. Take out the oven and allow to rest for 5 minutes before cutting and serving.
  11. Serve alongside a salad or vegetables and a slice of garlic bread if you wish.

NOTES:

  • If you are not keen on sprouts you can swap to cabbage or leeks also work well in this dish.