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Chicken, Smoked Bacon & Mushroom Lasagna

Most of us know traditional lasagna made with minced beef or a vegetarian version. Chicken lasagna is a new one to me as I am sure it is to many of you. I had to cook for a friend who doesn’t eat red meat so I got creative and came up with this new recipe.

It is almost the same as a traditional lasagna only with chicken.
It tastes like a really good pizza topping so kids will love it.

If they won’t eat the spinach then leave it out and try add a veg they will eat. Failing that blend a tin of butter beans into the sauce before adding the chicken.

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4 Chicken breasts or 450g turkey mine.

6 to 12 smoked back rashers. 6 will do if you need to keep costs down.
Chop 6 for later and if you have them, leave the remaining 6 whole and grill or fry them until crispy.

600ml milk

50g butter or margarine

75g plain flour, gluten free works fine.

2 veg or chicken stock cubes

200g grated white cheddar

Good handful spinach leaves

4 garlic cloves

2 onions

400g or so of mushrooms sliced

Fresh basil, about 20 leaves if you can. Don’t use dried its terrible, Use dried oregano instead if you must 2 tsp will do.

Pack of lasagna sheets

700g tomato passata or two tins chopped tomatoes

200 ml water

2 tsp sugar. you can leave this out but the sauce can be bitter without it. Taste and see what you think then add at the end if you think it needs it.

About 4 tbsp good quality oil.

I added 2 big handfuls of spinach to the tomato sauce before adding to the casserole dish. You can choose to add any veg you like.
Add hard veg with the mushrooms and soft veg at the end as it will cook in the oven.



Place the milk in a pot and slowly bring to the boil.


Melt the butter or margarine in a bowl then add the flour and mix to a paste.


Add the stock cube and paste you just made to the milk and whisk well until it thickens then add half the grated cheese and mix until it melts through the sauce. Set to one side.


Chop the chicken into small pieces a little bigger than mince.


Heat about 2 tbsp of good quaity oil in a pan then fry the chicken, 1 chopped onion and 2 chopped garlic cloves until the chicken starts to brown.


Add the cooked chicken to the sauce and mix well, set to one side while you make the tomato mushroom sauce.


Using the same pan you did the chicken in add 2 tbsp of good oil then the other onion and remaining 2 garlic cloves and half the sliced mushrooms. Cook for about a minute then add the remaining sliced mushrooms. Cook until soft, about 5 minutes or so.


Add the tomato passata, water, sugar and remaining stock cube, mix well then, when boiled, reduce to a simmer for half an hour,


You need a casserole dish or roasting tin to make this in.
A medium sized one will do. I used a 6″ W x 12″ L x 2.5″ Deep.


Preheat your oven to 180C or GM4.
Using a ladle, spoon 1/3 of the tomato and mushroom sauce into the bottom of the dish. Top this with uncooked lasagna sheets


Then do a layer of the chicken sauce then another layer of lasagna sheets and so on until you do one last layer of the creamy sauce which you top with the remaining cheddar cheese. If using them then do a layer of the crispy rashers on top of the creamy sauce at some stage.


Bake this on the top shelf of your preheated oven for 30 to 40 minutes until the top starts to turn golden brown.


You can slice and serve it immediately or allow it to cool fully then cut it into portions which can be wrapped in cling film and frozen for up to 2 months.
Defrost in your fridge overnight then heat in the microwave or oven ensuring it is scalding hot in the centre before serving.

    • Pail
    • 21st April 2018

    Can’t wait to try this one!

    • Paul Kennedy
    • 28th April 2018

    This will go in the oven today too! Can’t wait to try it!

    • Paul
    • 29th April 2018

    This was amazing,best lasagna I have ever made or tasted. I used turkey mince and bacon and added carrots & peppers. I will be making this a lot more often!

    • Geraldine Kenny
    • 29th July 2018

    In the oven smells divine ! And the white sauce part was so easy to do… will use this for white sauce bases in the future Thanks x

    • Geraldine Kenny
    • 8th November 2019

    Another firm favourite recipe, and easily adapted to add different veg ! Thanks Liam

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