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1
Saute the onion in a large frying pan, with about a quarter of the butter.
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2
Meanwhile, slice the bacon into chunky strips.
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3
Bring a pot of water to a boil and add the spinach.
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4
Return to a boil, drain and rinse with cold water.
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5
Squeeze all the water out of the spinach and slice it a few times.
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6
When the onion has been cooking for a few minutes, add the bacon, thyme and bay leaf.
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7
Increase the heat slightly and cook until the bacon starts to crisp.
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8
Add the chicken, cooking and stirring until it is nicely browned.
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9
Season with salt and pepper and then sift 1/2 tbsp flour over the top, stirring until it disappears.
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10
Add the lemon juice and stock.
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11
Increase the heat again and stir continuously as you bring the liquid to a boil.
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12
Reduce the heat and leave to simmer, uncovered, for about 15 minutes until the liquid has cooked into the chicken to make a thick and juicy sauce.
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13
Stir the spinach into the sauce and remove the pan from the heat.
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14
While the chicken is cooking, you can make the white sauce.
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15
Melt the rest of the butter in a small pan and then stir in the flour to make a thick paste.
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16
Gradually add the milk, stirring until it comes to a boil.
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17
Reduce the heat and keep stirring until you have a thick, smooth sauce (about five minutes).
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18
Season with salt, pepper and nutmeg.
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19
Grease a baking dish with a bit of the chicken sauce, then cover with three sheets of lasagne.
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20
Spread half the chicken sauce over the lasagne along with one third of the white sauce.
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21
Repeat with another layer of lasagne, the rest of the chicken, and another third of the white sauce.
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22
Lay the last three lasagne sheets over the top and cover with the last of the white sauce.
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23
Sprinkle with the parmesan cheese and cook in a moderate oven for about 30 minutes.
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24
Take out when the top is nicely browned and the sauce is bubbling around the edge of the dish.
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25
Let stand five minutes before serving.
