This is just something I decided to make the other week when my younger sister was around for dinner, she is not particularly fond of minced beef so i decided to do a twist on the classic lasagne.

Serves 4 


3 chicken breasts

3 large rashers of smoked back bacon

1 tin chopped tomatoes

2 tbsp. Tomato puree

1 small red onion

bechamél sauce

lasagne sheets

dried parsley

2 tsp. dried basil

2 tbsp. garlic powder

25 g Parmigiano Reggiano

olive oil


Start off dicing your chicken and 2 and a half rashers of bacon, as well as thinly slicing your onion. While doing this, gently heat 1 tbsp of olive oil in a large frying pan. Then finely dice the remaining bacon before adding that to the pan. you want this bacon to be really crispy to top the lasagne at the end. when this bacon is cooked, remove from the pan and pat dry with kitchen towels. then add the remaining bacon and onions, frying just til the bacon starts to brown. while this is frying, add 1 tbsp. of garlic powder and around 1/2 a tbsp. to a bowl, before adding the diced chicken and mixing thoroughly.

when it is cooked take the bacon from the pan ad put to the side. then add another tbsp. of olive oil to the pan and slowly add the chicken, making sure not to overcrowd the pan. fry until golden brown, stirring occasionally to ensure it is cooked evenly. when the chicken is cooked, add the chopped tomatoes, tomato puree, a tsp. of basil and the rest of the garlic, stirring thoroughly. then simmer for 5 minutes after adding the bacon and onions.

While this is simmering away, finely grate the parmesan to go on top of the lasagne, and preheat the oven to 175c/350f/Gas Mark 4. Then add a small amount of olive oil to an oven proof dish and rub it around  with kitchen paper to prevent sticking. Then add the chicken and bacon mixture to the dish until there is a relatively thin but even layer before topping with some bechamél sauce. I used shop bought to save time, but feel free to make your own.then layer with the lasagne sheets until the mixture is covered and repeat the process until the dish is almost full, then add a final layer of bechamél sauce before adding the parmesan. then sprinkle the remaining basil and the crispy bacon on top before adding to the oven for 25 minutes. Then, put under the grill for a further 5 just to get that nice bubbly cheese on top. let the lasagne rest for five minutes before serving. Best served with crusty homemade garlic bread and some fresh rocket dressed with a little basil vinaigrette.

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