Chicken, squash & pesto lasagne
- Cassie Best
Save recipe
Serves 6
Easy
Prep: 20 mins
Cook: 1 hr and 5 mins
A star rating of 4.8 out of 5.131 ratingsRate
loading...
This alternative pasta bake is great for making in batches- assemble the layers of mascapone, chicken, basil and butternut then freeze or bake
Freezable
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Garlic bread
A star rating of 4.6 out of 5.44 ratings
Broken biscotti ice cream with hot mocha
A star rating of 4.6 out of 5.9 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
2 onions
chopped
-
2 garlic cloves
crushed
-
4 skinless chicken breasts
-
1 tbsp plain flour
-
600ml chicken stock
-
500g tub mascarpone
-
190g jar pesto
-
bunch basil
leaves picked and chopped, save a few small whole leaves to serve
-
1 butternut squash
peeled, deseeded and cut into chunks
-
good grating of nutmeg
-
12 lasagne
sheets
-
85g parmesan
grated
-
splash of milk
-
50g pine nut
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal692
- fat50g
- saturates23g
- carbs30g
- sugars9g
- fibre4g
- protein31g
- salt1.3g
Ad
Method
-
step 1
Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Tip in the stock and season. Cover and simmer for 10 mins – or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.
-
step 2
Meanwhile, place the squash in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
-
step 3
Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce – you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.
RECIPE TIPS
CHICKEN LASAGNE: EASY TO FREEZE
Assemble the lasagne completely, then cool. Wrap well in cling film and freeze for up to three months. Transfer to the fridge 24 hours before you want to cook it, then bake as directed.
Recipe from Good Food magazine, July 2013
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.131 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...