Pesto Chicken Lasagne

Creamy pesto flavoured Chicken Lasagne

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 8

Course: Main Course

Ingredients Method Notes

Ingredients

1 Tbsp Olive Oil
2 tsp Garlic, chopped
2 Spring Onions, chopped
3 Chicken Breasts, small dice
1/2-1 Cup Pesto according to taste
2 Tbsp Sun Dried Tomatoes, diced
1/4 Cup Roasted Capsicum, diced
1-2 Cups Spinach leaves, chopped
250 gm Mozzarella Cheese, grated
400 gm Fresh lasagne sheets

Cheese Sauce

90 gm Butter
90 gm Plain Flour
1000 ml Milk
2 Pinch Salt
2 Pinch Pepper
2 Pinch Nutmeg
2 cups Tasty Cheese, grated

Method

In a large pan cook the chicken and spring onions a few minutes.
Stir in the pesto, sundried tomatoes and capsicum and cook until chicken is almost cooked, stir in the spinach and cook until wilted.
Stir in 3/4 of the Cheese Sauce.
Cheese Sauce
Melt butter in a saucepan or microwave jug
Stir in the flour until a smooth paste forms.
Slowly add the milk and mix it into the flour mix.
Cook in the microwave 3 minutes on high; stirring regularly, or cook on the stove for 10 minutes or so until thickened.
Stir in the grated cheese, cook until the cheese has melted.

Assembly

Preheat oven 170C
In a greased large lasagne dish or baking dish layer lasagne sheets, chicken mixture and a sprinkle of mozzarella cheese, I like 3 layers of lasagne sheets.
Spread the top with remaining portion of cheese sauce and sprinkle with a generous amount of mozzarella cheese
Bake for 10-50 minutes
Remove from the oven and sit for 10 minutes, cut and serve with a simple salad.

Notes

You can use your favourite flavour of pesto.

This lasagne can be frozen either before or after baking.

I make my cheese sauce in my Thermomix using the cheese bechamel sauce recipe on Cookidoo, it makes itself while you are preparing the chicken mixture. https://cookidoo.com.au/recipes/recipe/en-AU/r575160