Chicken lasagna with ham, bacon and garlic sauce

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1. Gather all the ingredients for the lasagna.

   

2. Place the chicken in boiling salted water and simmer gently for about 20 minutes, until the thickest part is white inside and the juices run clear. When checked with a thermometer, the center of the meat should reach 70 °C (158 °F) for at least 2 minutes or 75 °C (167 °F) for 30 seconds, according to the UK's Food Standards Agency (FSA). Let the chicken cool, then dice it.

   Cut the bacon into pieces and cook in a dry skillet until it releases its fat, then remove it. Dice the ham and sauté it briefly in the bacon drippings.

3. Melt the butter in a large skillet, add the flour, and cook for about a minute. Pour in the milk and add the dried garlic, garlic salt, salt, and pepper. Bring the sauce to a boil and cook briefly.

4. Stir in the cream cheese until melted and the sauce is smooth, then remove the skillet from the heat. Preheat the oven to 180 °C (350 °F) and grease a 22 × 33 cm baking dish with oil.

5. Cover the bottom of the dish with three lasagna sheets. Top with one-third of the chicken, then one-third of the ham and sauce, and sprinkle with one-third of the grated cheese and bacon.

6. Repeat the layering twice more. Bake at 180 °C (350 °F) for 45–60 minutes, or until the top is golden. Let the lasagna cool briefly before serving.

Tip: Take the cream cheese out of the refrigerator ahead of time so it softens and melts smoothly into the sauce without lumps. If your lasagna sheets require precooking, boil them for less time than the package directs, as they will soften further in the oven.

This recipe was translated from the Slovak original: Kuracie lasagne so šunkou, slaninou a cesnakovou omáčkou