Chicken & Bacon Lasagne
Member recipe

Chicken & Bacon Lasagne

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(15 ratings)

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Cooking time

Servings

Serves 3

An alternative to traditional lasagne with chicken, bacon and red pepper.

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Ingredients

  • FOR THE CHICKEN SAUCE
  • 350g chicken, cut into small chunks
  • Salt & pepper
  • 1 clove garlic, crushed
  • 4 rashers of unsmoked bacon
  • 1 onion, diced
  • 1 red pepper, cut into small pieces
  • 2 tbsp tomato Puree
  • 1 tin chopped tomatoes
  • 1 tsp basil
  • 1 1/2 tsp thyme
  • 1 chicken stock cube
  • FOR THE BECHAMEL SAUCE
  • 600ml whole milk
  • 1 bay leaf
  • 50g butter
  • 40g plain flour
  • TOO FINISH
  • Lasagne sheets
  • Cheese

Method

    1. Preheat the oven to 200C/fan 180C/gas 6.
    2. Season the chicken with salt & pepper and fry with garlic until the chicken is cooked but not browned. Set to one side.
    3. Fry the bacon & onion and once the onion is soft add the mushroom, pepper and cooked chicken. Add enough tomato puree to coat the chicken, then stir in the tomatoes. Add thyme & basil to taste, season and bring the sauce to the boil. Lower the heat and simmer with the lid on for 15-20 minutes until the sauce starts to thicken.
    4. Remove the lid and sprinkle in the stock cube. Simmer until the sauce has thickened further.
    5. To make the bechamel sauce: Put the milk in a saucepan with the bay leaf and bring to a simmer. Strain into a jug and rinse the pan out. Put the pan back on the heat and gently melt the butter, stir in the flour (use a wooden spoon or mini whisk) and cook for 1 minute, don't let the butter or flour brown at all. Take the pan off the heat and add the milk in 3 stages. At each stage beat or whisk the milk into the flour until it is completely smooth.
    6. Once the flour is all in, bring the mixture back up to a simmer, stirring all the time to stop any lumps forming. Once the mixture looks as if it won't thicken any more, simmer it for 5 minutes, stirring/whisking now and then, until it looks really glossy. If you do have a few lumps, just strain the lot through a sieve.
    7. But a layer of the chicken sauce into an overproof dish. Add a layer of lasagne, then 1/2 the bechamel sauce. Repeat this again and top with cheese.
    8. Bake in the oven for 30 mins until the cheese has gone golden. Leave to cool for 5 mins before serving.

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Comments

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BintLaden's picture

Bit of an odd recipe (and some of the comments would suggest it has been revised) - ingredients referred to in the recipe but not in the list of ingredients; very little detail (for example, the bacon - chopped? diced? thrown in whole?); and if you follow it to the letter it will be far, far too dry, so it obviously needs water or stock adding and not just a dry stock cube. But if you can think your way through these issues it does make a nice meal.

clc's picture

This is absolutely the best! A wonderful delicious alternative to the norm lasagne. It has so much flavour. I use bought bechemel which works great. Also my favourite meal to give to busy friends with ready sliced fresh runner beans and some garlic & cheese tear share bread. THANKS FOR THIS RECIPE!

catmac80's picture

This is really lovely, I used leftover chicken and it tasted delicious! A nice change from making the usual curry after a roast chicken leftovers. Would definitely recommend.

gabbygriff's picture
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This was lovely and enjoyed by all. I did add a splash of red wine and did't use mushrooms. There were also no jars in sight and they aren't needed unless you are in a rush.

rononsmum's picture
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Love love love this recipe. Easy to follow & the results are brilliant. Can't get my son to eat mince so this alternative makes a great change.

123-sue52's picture

Going to try this tonight will let you know how it goes.

sweete83's picture
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I must admit I wasn't overly impressed with this recipy. I thought that there wasn't enough sauce which left everything abit dry.

jellytotell's picture
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forgot to rate...

jellytotell's picture
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Was really nice, almost followed it perfect added a few bits :)

was Really enjoyed by all of the family

Thank you

tutski's picture

This lasagne is just brilliant!

mrsddiggyboo's picture

iv bin making this lasagne for years and i must say it tastes far better with tinned tomoatoes and home made mornay sauce than with jar sauces :)

cheeky_cheddar's picture
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A great recipe as an alternative to traditional lasagne.

happypeggy10's picture

Just made this tonight, think I made mistake of putting too much salt in when cooking chicken with garlic initially, on learning curve at moment with cooking and never know how much seasoning to use, tend to overdo it, apart from that absolutely fab x

dylanski's picture
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I really like this, as it seems much lighter than a traditional bolognese lasagne. Don't bother with bacon or mushrooms though

Raspberrymoustache's picture
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This is soooo niceeeeee!

I didn't use bacon as I had none, but it was absolutely fine without!! Thank you for sharing recipe!

retro75's picture
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PERFECTION! PUT THIS ON YOUR "MUST MAKE" LIST TODAY!

Easy to make with clear instruction with one exception the list of ingredients does NOT show MUSHROOMS whilst the recipe uses mushrooms in step 2!

I added about 300g chestnuts and it worked ovely. I think the mushroom really just bulks out if using chestnut or similar plain variety.

The entire family were almost literally licking the plates after this one!

wendy-yummy-food's picture

Odd - I can read the bacon in the ingredients - and the instructions!

wendy-yummy-food's picture

Odd - I can read the bacon in the ingredients - and the instructions!

dylanski's picture
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Loved this, so much better than normal mince/bolognese sauce. Used a basic white sauce with cheese on top

debz1969's picture

hi there........stage 2 of the bechamel sauce....... it says once the flour is all in.......is it meant to say......once the milk is all in??????........hoping to try this tonight....sounds lovely :-)

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