Add the chicken breasts to a saucepan and cover with boiling water. Cook on a medium heat for 20 minutes. Remove and shred the chicken with 2 forks.
While the chicken is cooking, spray a large frying pan with low calorie cooking spray and set on a medium heat. Add the onion and fry for 2 minutes.
Add the peppers, garlic and bacon strips to the pan and continue to fry for 3 minutes.
Once the vegetables have begun to soften, add the oregano, thyme and chilli powder. Stir to coat the vegetables and fry for 1 minute. Pour in the balsamic vinegar, stock pot, water, tomato puree, Henderson's Relish and chopped tomatoes.
Add the shredded chicken breast and lower the heat. Allow to simmer for 4 minutes until reduced slightly. Preheat the oven to 200ºC
While the chicken simmers, add the eggs, yoghurt and mustard powder to a bowl. Whisk until combined and season with salt and pepper.
Spread a layer of the chicken mixture into the bottom of an oven proof dish, then add a layer of lasagne sheets. Add another layer of chicken and again lasagne sheets. Pour the white sauce on top of the final layer of lasagne sheets and spread it out evenly. Top with the grated cheese.
Pop in the oven for 30 minutes until the top of the lasagne is golden brown. Serve with your choice of accompaniment.