I normally make this with potatoes so I’ve tweaked this and turned it into a lasagne with some spring vegetables too.
You will need
1 tbsp oil
knob of butter
4 slices of bacon roughly chopped I did mine with scissors “so Lazy”
1 big chicken breast as that was all that was left in the fridge but if your using small ones use 2
3 leeks roughly sliced
100g fine beans sliced
good handful of fresh spinach
1 packet of mozerella
lasagne sheets I used 2 big fresh sheets but ones in the box are great too
White cheese sauce
for this you will need
50g plain flour
100g cheese grated
melt the butter in a pan then add the flour and mix till you have a paste then slowly stirring each time add the milk till it begins to combine and thicken then add the mustard and give a quick stir and then take off the heat and add the cheese and leave till its all melted.
Pre heat the oven to 180′c
Place the leeks into a heavy based frying pan with a little oil and let cook for about 5 minutes, then put to one side and add a knob of butter and add the bacon and chicken to the pan and cook for 10 – 15 mins or until they are cooked.
Make the white cheese sauce and put to one side.
Then add the leeks & beans to the pan and allow to just simmer nicely then add the spinach roughly chopped and allow to sweat down
Once all nice and cooked layer up in a ovenproof dish using your lasagne sheets and sauce for each layer then once you have come to the top finish off with the last of the cheese sauce and tear up the mozzarella all over the top, then pop in the oven for 30 mins.