One Pan Bacon & Chicken Alfredo Lasagne

Prep the Ingredients

• Chop the onion.
• Chop the Finnebrogue Smoked Back Bacon into small pieces.

Make the base

• Heat a dash of oil in a large ovenproof frying pan on a medium heat. Add the onion and garlic granules to the pan and cook for 5 minutes. Season with salt and pepper.
• Stir in the bacon and cook for 5 minutes.
• Stir in the chicken mince and cook for another 5 - 7 minutes until it starts to brown a little, breaking it up with the back of a spoon as it cooks.
• Make up the chicken stock cube with 165ml boiling water per serving (600ml for serves 4, 300ml for serves 2).
• Add the dried oregano, chicken stock and spinach and mix well. Add the cream with half the Parmesan.

Add the lasagne sheets & heat the grill

• Snap the lasagne sheets into small pieces directly into the pan (break each piece into around 4 or 5 pieces). Stir well to avoid the lasagne sheets sticking together.
• Pop a lid on and cook for 8 - 10 minutes, adding more water if needed.
• Heat the grill to high.
• Drain and tear the mozzarella into chunks.
• Scatter the mozzarella on top of the lasagne along with the reserved Parmesan.

Grill & Plate Up

• Pop under the grill for 5 -7 minutes until golden and bubbling.
• Leave the lasagne to sit for a few minutes, then plate up and enjoy!