Chicken, Mushroom & Bacon Lasagne
Recipe: #33630
October 29, 2019
Categories: Bacon, Chicken Lasagna, Potluck, Oven Bake, Boneless Pieces, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (418.2 g)
- Calories 823.8
- Total Fat - 61.2 g
- Saturated Fat - 15.3 g
- Cholesterol - 420.8 mg
- Sodium - 2007 mg
- Total Carbohydrate - 21.1 g
- Dietary Fiber - 6.4 g
- Sugars - 8.1 g
- Protein - 50.4 g
- Calcium - 184.5 mg
- Iron - 7.3 mg
- Vitamin C - 21.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat a lightly oiled, large, non-stick frying pan over a medium to high heat and add bacon and cook, stirring for 2 to 3 minutes, or until light golden and thwen add mushrooms and garlic and cook, stirring for about 3 minutes, or until mushrooms are soft. Remove from heat and stir in parsley and season with salt and pepper.
Step 2
Whisk carbonara sauce with 1 cup water in a large jug and spread 1/2 cup over base of a 26 cm square x 6 1/2 cm deep, ovenproof dish (12-cup capacity).
Step 3
Arrange a layer of lasagne sheets over the top, overlapping slightly to fit and then scatter over one-third of the chicken (about 1 heaped cup) and one-third of the mushroom mixture and pour over half the remaining sauce and then repeat layering with lasagne sheets, chicken, mushroom mixture and remaining sauce.
Step 4
Top with another layer of lasagne sheets, remaining chicken and mushroom mixture and pour over combined cream, egg and parmesan and cover dish tightly with a sheet of greased foil.
Step 5
Cook in a moderate oven (180C) for 45 minutes and then remove foil and cook for a further 15 to 20 minutes, or until top is golden.
Step 6
Serve with leafy salad.
Step 7
TIP! You can use shredded roast chicken available from the deli counter of major supermarkets. If unavailable, buy a barbecue chicken, discard skin and bones, then shred meat.
Tips
No special items needed.