Chicken Caesar Lasagne

Directions

1. 1

   Roast your chicken and then break it down and shred it

2. 2

   Prepare and wash the kale. Put in a microwave bowl and cook in the microwave for 5- 10 mins.

3. 3

   Chop you and fry the bacon

4. 4

   Prepare your béchamel. In a pot melt the butter over a medium heat, when melted add in the flour and whisk together until it forms a paste. Then gradually add the milk and combine until it has a sauce like consistency and coats the back of a spoon.

5. 5

   Switch off the heat and now add in the Dijon, lemon juice, garlic granules, salt pepper, Worcestershire sauce and combine well into the béchamel then stir in grated Parmesan cheese

6. 6

   Begin the lasagne layering in an oven proof dish. First layering chicken, then Kale, then bacon, then Parmesan shavings, then ceasar béchamel then pasta sheets repeat x 3 times. Finish with a pasta sheet layer topped with béchamel and a sprinkle of Parmesan shavings

7. 7

   Cover the dish with tin foil and bake at 180 degrees Celsius in a fan oven for 20 minutes. Then remove foil spring with grated mozzarella and bake for a further 20 mins

8. 8

   Remove chicken skin from cooked chicken. Lay on a baking tray and pop into the oven, ideally the shelf under your lasagne for the last 20 minutes of cooking on your lasagne.

9. 9

   Fresh breadcrumbs tossed in a pan both some olive oil. After 5 minutes I add 1 tsp garlic purée and 1 tsp of dried parsley. Stir regularly. Continue to cook until crispy and golden.