Ingredients
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
Method
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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.
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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).
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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.
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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.
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Cook in a moderate oven (180C) for 45 minutes. Remove foil. Cook for a further 15 to 20 minutes, or until top is golden.
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Serve with leafy salad.
