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Heat a large pan over medium-high heat. Add the chicken and chicken seasoning. Fry for 2–3 mins until sealed and lightly golden.
Add the bacon and cook for 2 more mins until just crispy.
Add the onion and peppers and cook until soft.
Stir in the garlic purée and cook for 30 secs.
Sprinkle in the flour and stir well.
Gradually pour in the chicken stock and milk, stirring until smooth.
Stir in the cream cheese, oregano, chives, parsley, salt and pepper.
Add the lasagne sheets straight into the pan and stir well.
Cover and cook over medium-low heat for 6–8 mins, stirring occasionally, until the pasta is tender.
Sprinkle the cheddar and mozzarella over the top, cover again and cook for 2–3 mins until melted.
Garnish with parsley and serve.