300g shortcut bacon rashers, cut into 2cm pieces
375g punnet sliced mushrooms
2 teaspoons garlic paste
½ cup coarsely chopped fresh parsley
500g jar creamy carbonara pasta sauce
250g packet instant lasagne sheets
450g shredded roast chicken meat (See Tip)
300ml tub light thickened cooking cream
1 egg, lightly beaten
½ cup shredded parmesan
Leafy salad, to serve
Heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring for 2 to 3 minutes, or until light golden. Add mushrooms and garlic. Cook, stirring for about 3 minutes, or until mushrooms are soft. Remove. Stir in parsley. Season with salt and pepper.
Whisk carbonara sauce with 1 cup water in a large jug. Spread ½ cup over base of a 26cm square x 6 ½cm deep, ovenproof dish (12-cup capacity).
Arrange a layer of lasagne sheets over the top, overlapping slightly to fit. Scatter over one-third of the chicken (about 1 heaped cup) and one-third of the mushroom mixture. Pour over half the remaining sauce. Repeat layering with lasagne sheets, chicken, mushroom mixture and remaining sauce.
Top with another layer of lasagne sheets, remaining chicken and mushroom mixture. Pour over combined cream, egg and parmesan. Cover dish tightly with a sheet of greased foil.
Cook in a moderate oven (180C) for 45 minutes. Remove foil. Cook for a further 15 to 20 minutes, or until top is golden.
Serve with leafy salad.