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Chicken & Bacon Lasagne
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Chicken & Bacon Lasagne

A star rating of 4.7 out of 5.27 ratingsRate
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3
An alternative to traditional lasagne with chicken, bacon and red pepper.


<font color = black><b>FOR THE CHICKEN SAUCE</b>

  • 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


  • 600ml whole milk
  • 1 bay leaf
  • 50g butter
  • 40g plain flour
  • <b>TOO FINISH</b>
  • Lasagne sheets
  • Cheese</font>


  • STEP 1
    Preheat the oven to 200C/fan 180C/gas 6.
  • STEP 2
    Season the chicken with salt & pepper and fry with garlic until the chicken is cooked but not browned. Set to one side.
  • STEP 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.
  • STEP 4
    Remove the lid and sprinkle in the stock cube. Simmer until the sauce has thickened further.
  • STEP 5
    To make the bechamel sauce:
  • STEP 6

    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.

  • STEP 7
    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.
  • STEP 8
    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.
  • STEP 9
    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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A star rating of 4.7 out of 5.27 ratings

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