Chicken & Bacon Lasagne
Member recipe

Chicken & Bacon Lasagne

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(26 ratings)

Member recipe by


Serves 3

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

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  • 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
  • Lasagne sheets
  • Cheese


    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.

Comments, questions and tips

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18th Nov, 2019
Great tasting dish and easy to make. Takes a bit of time though and I'd suggest adding a little stock if you like your lasagne saucy. Will def be making it again soon.
Marie f
15th Jan, 2019
I cooked this this evening! Delicious! X
16th Sep, 2018
Where were the ingredients for the mushroom what were the bacon fried in ,
bridget stewart's picture
bridget stewart
6th Mar, 2018
Completely delicious and my family absolutely love this! All gone every time!
H D Inglis's picture
H D Inglis
8th Aug, 2017
We absolutely love this recipe, and it makes loads - although it suggests 3 servings, there is always enough to feed us both and put two full servings in the freezer for another day. It freezes and microwaves beautifully too. I do find it takes longer than the recipe suggests though, I don't start for this one unless I've got at least 2 hours to play with. It's a fabulous lasagne though, a real difference to the usual and so tasty.
30th Sep, 2016
Really tasty, kids loved it!
18th Jul, 2015
It was lush! thanks :)
12th Apr, 2015
Tried this recipe with all ingredients listed and followed cooking instructions also , I rated 5 stars which it deserved , very tasty and easy to follow instructions and my family also enjoyed it too drawer .
16th Nov, 2014
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.
30th Nov, 2013
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!


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