Chicken, Mushroom and Bacon Lasagne

Your family will be licking their plates with this taste dinner!
1H 15M
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.   




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.

Related stories