CHICKEN AND BACON LASAGNE
This amazing Chicken and Bacon Lasagne recipe is super easy with only 10 minutes of prep time, the rest of the work is for the oven to take care of, leaving you over 30 minutes to yourself.
Packed with layers of chicken and bacon, smothered with sauce and cheese over lasagna sheets, it’s definitely a family favorite that everyone will love.
STORAGE: CHICKEN AND BACON LASAGNE
FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.
FREEZER: Place in an airtight container and store in the freezer for up to 6 months.
REHEATING: CHICKEN AND BACON LASAGNE
OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 15-20 minutes
MICROWAVE: Place in a microwave dish and cook on full power for 2-3 minutes.
CHICKEN AND BACON LASAGNE RECIPE
INGREDIENTS
2-3 Chicken Breasts (cooked & shredded)
6 Bacon Rashers (cooked & sliced)
150g Grated Cheddar Cheese (divided)
1/3 Tbsp Chives (chopped)
400 ml White Sauce
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1 tsp Garlic Powder
1 Tbsp Parsley (chopped)
6 Fresh Lasagna Sheets
200g Parmesan Cheese
INSTRUCTIONS
1. Preheat the oven to 38F/190C.
2. Evenly spread 1 shredded chicken breast in the base of the casserole dish, scatter the bacon pieces evenly over the chicken, sprinkle with half of the chopped chives and half of the shredded cheese, set aside.
3. With the heated white sauce in a large saucepan, add the sea salt, black pepper, garlic powder parsley and 75g of shredded cheddar cheese, mix well.
4. Using a ladle, evenly pour 2-3 ladles of sauce over the meat and place 2 of the lasagne sheets over the top, pressing firmly to secure.
5. Repeat a further 2 times to ensure that the lasagne has 3 layers.
6. Pour the remaining sauce over the final layer and top with parmesan cheese.
7. Place in the preheated oven for 30-35 minutes until browned.
Take the Keto Quiz and Discover the Perfect Meal Plan for You
EQUIPMENT
Casserole Dish
TIME
PREP TIME: 10 Minutes
TOTAL TIME: 25 Minutes
NUTRITIONAL VALUE
Fat: 37.8g
Protein: 17.6g
Total Carbs: 11.5g
Net Carbs: 6.9g
Calories: 255 Calories
CHICKEN AND BACON LASAGNE
Equipment
- Casserole Dish
- Saucepan
Ingredients
- 2-3 Chicken Breasts cooked & shredded
- 6 Bacon Rashers cooked & sliced
- 150 g Grated Cheddar Cheese divided
- 1/3 Tbsp Chives chopped
- 400 ml White Sauce
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 Tbsp Parsley chopped
- 4 Fresh Lasagna Sheets
- 200 g Parmesan Cheese
Instructions
- Preheat the oven to 38F/190C.
- Evenly spread 1 shredded chicken breast in the base of the casserole dish, scatter the bacon pieces evenly over the chicken, sprinkle with half of the chopped chives and half of the shredded cheese, set aside.
- With the heated white sauce in a large saucepan, add the sea salt, black pepper, garlic powder parsley and 75g of shredded cheddar cheese, mix well.
- Using a ladle, evenly pour 2-3 ladles of sauce over the meat and place 2 of the lasagne sheets over the top, pressing firmly to secure.
- Repeat a further 2 times to ensure that the lasagne has 3 layers.
- Pour the remaining sauce over the final layer and top with parmesan cheese.
- Place in the preheated oven for 30-35 minutes until browned.
Video
More Popular Recipes You Might Like