Chicken, Mushroom & Bacon Lasagne

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.