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Chicken and Bacon Lasagne

  • Prep Time
    20 MINS
  • Cook Time
    50 MINS
  • KCals 366
  • Carbs 31G
6 Servings


For the chicken

  • 2 chicken breasts, about 130g each
  • 4 bacon medallions, cut into strips
  • 1 red onion, peeled and diced
  • 1 pepper, deseeded and diced
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp balsamic vinegar
  • 2 tbsp tomato puree
  • 2 tsp Henderson's Relish or Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp chilli powder
  • 1 chicken stock pot
  • 100 ml boiling water
  • 400 g can chopped tomatoes
  • low calorie cooking spray

For the lasagne

  • 6 dry lasagne sheets
  • 120 g reduced fat Cheddar cheese, finely grated
  • 500 g 0% fat Greek yoghurt
  • 2 medium eggs
  • ½ tsp mustard powder
  • salt and pepper, to taste


  1. 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.

  2. 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.

  3. Add the peppers, garlic and bacon strips to the pan and continue to fry for 3 minutes.

  4. 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.

  5. Add the shredded chicken breast and lower the heat. Allow to simmer for 4 minutes until reduced slightly. Preheat the oven to 200ºC

  6. While the chicken simmers, add the eggs, yoghurt and mustard powder to a bowl. Whisk until combined and season with salt and pepper.

  7. 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.

  8. Pop in the oven for 30 minutes until the top of the lasagne is golden brown. Serve with your choice of accompaniment.