Chicken Lasagne

2 tbsp olive oil2 pounds ground chicken
1 ½ strips of bacon, chopped
2 garlic cloves, crushed
2 leeks, slicked
1 ¼ cup carrots diced
2 tbsp tomato paste
2 cups chicken broth
12 sheets lasagna, (green if you can find it)

Cheese Sauce
4 tbsp butter
½ cup flour
2 ½ cups milk
1 cup grated cheddar cheese ( I like ages cheddar)
¼ tsp dry English muster
Salt and freshly ground black pepper

In a skillet, toss in oil and heat over med-high. Toss in the chicken and bacon stirring to brake up into pieces. Add the cloves, leeks and carrots and cook until softened, about 5 minutes. Add the tomato paste, broth, salt and pepper. Bring to a boil and simmer covered for 30 minutes.
IN a saucepan toss in the butter and melt then add the flour and gradually blend in the milk until smooth. Bring to a boil, stirring all the time until thick and let simmer for several minutes. Toss in the grated cheese and mustard and season to taste.
In a baking dish layer the chicken mixture, lasagna pasta then sauce until half of the sauce has been used. Pour the remaining sauce over the top and sprinkle with cheese. Bake at 375 for 1 hour or until bubbly and light brown.