Brown the chicken mince, set it aside.
Add in the bacon and cook for 5 minutes. Pour out the bacon and juices onto the chicken and set aside. Now fry the onions for 5 mins in a good glug of oil and a pinch of salt. Add the garlic for a minute and then the chopped mushrooms.
Stir this around and let it cook for a few minutes. Add the chicken and bacon back to the pan, pour in the stock, sugar, balsamic, herbs, stock, canned tomatoes and paste. Season and stir well until everything is nicely combined.
Place the lid on and cook on low for 20 mins. Preheat the oven to 200.
Make the bechamel sauce, in a pan on low heat and the butter then the flour, stir continuously until a paste forms. Cook for a further two minutes then slowly start pouring the milk in, keep stirring and it will thicken (Don’t pour the milk in too fast or it won't be pretty)
Once you have a nice and thick sauce, stir in the nutmeg.
By this point, you should be ready to start layering the laz. Using an oven-proof dish, add some the chicken on the bottom, layer the pasta, then carefully spread over the bechamel sauce then cheese and repeat. Top the last layer of the pasta with lots of bechamel sauce and the mixed grated cheese. Grate the parmesan over the top of all of this with a sprinkle of fresh parsley.
Bake covered for 25 mins. Remove the cover and bake for a further 10 minutes or until cooked.
