Pesto Chicken Lasagne
Creamy pesto flavoured Chicken Lasagne
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
Instructions
- 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