Chicken, Mushroom and Bacon Lasagne

Your family will be licking their plates with this taste dinner!

Serves 6

Prep

15M

Cook

1H 15M

Total

1H 30M

TIP! We used shredded roast chicken available from the deli counter of major supermarkets. If unavailable, buy a barbecue chicken, discard skin and bones, then shred meat.

Ingredients

300g shortcut bacon rashers, cut into 2cm pieces

375g punnet sliced mushrooms

2 teaspoons garlic paste

½ cup coarsely chopped fresh parsley

500g jar creamy carbonara pasta sauce

250g packet instant lasagne sheets

450g shredded roast chicken meat (See Tip)

300ml tub light thickened cooking cream

1 egg, lightly beaten

½ cup shredded parmesan

Leafy salad, to serve

Method

Heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring for 2 to 3 minutes, or until light golden. Add mushrooms and garlic. Cook, stirring for about 3 minutes, or until mushrooms are soft. Remove. Stir in parsley. Season with salt and pepper.

Whisk carbonara sauce with 1 cup water in a large jug. Spread ½ cup over base of a 26cm square x 6 ½cm deep, ovenproof dish (12-cup capacity).

Arrange a layer of lasagne sheets over the top, overlapping slightly to fit. Scatter over one-third of the chicken (about 1 heaped cup) and one-third of the mushroom mixture. Pour over half the remaining sauce. Repeat layering with lasagne sheets, chicken, mushroom mixture and remaining sauce.

Top with another layer of lasagne sheets, remaining chicken and mushroom mixture. Pour over combined cream, egg and parmesan. Cover dish tightly with a sheet of greased foil.

Cook in a moderate oven (180C) for 45 minutes. Remove foil. Cook for a further 15 to 20 minutes, or until top is golden.

Serve with leafy salad.

Jane Ash