Creamy Chicken Pesto Lasagne

Name: Creamy Chicken Pesto Lasagne
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: 6
Ingredients: 6 boneless skinless chicken thighs; 1 large onion, finely chopped; 4 clove garlic, crushed; 2 tbsp olive oil; 2 can canned chopped tomatoes; 1 tbsp ketchup; 1 tsp dried mixed herbs; 100 g butter; 80 g flour; 800 ml milk; 190 g pesto; 1 ball of mozzarella, drained and torn into small chunks; 14-15 dried lasagne sheets; 20 g Parmesan, finely grated; basil leaves and a green salad, to serve

This chicken lasagne is layered with tender tomato-braised chicken, creamy white sauce, pesto, and plenty of melted cheese. It is a comforting, family-style bake that can be assembled ahead and baked until golden and bubbling.

Servings6 Portions

Prep Time30 Mins

Cook Time95 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken thighs
6
large onion, finely chopped
1
garlic, crushed
4 clove
olive oil
2 tbsp
canned chopped tomatoes
2 can
ketchup
1 tbsp
dried mixed herbs
1 tsp
butter
100 g
flour
80 g
milk
800 ml
pesto
190 g
ball of mozzarella, drained and torn into small chunks
1
dried lasagne sheets
14
Parmesan, finely grated
20 g
basil leaves and a green salad, to serve

Step-by-Step Instructions

Heat the olive oil in a large saucepan over medium heat. Add the chicken thighs and cook for about 5 minutes per side until lightly golden, then transfer to a plate. Add the chopped onion to the same pan and cook for 8 to 10 minutes until soft and golden.

Stir in the crushed garlic and dried herbs, then return the chicken to the pan. Add the chopped tomatoes and ketchup, plus a splash of water swirled into the empty tomato cans. Bring to a gentle simmer and cook for about 35 minutes, or until the chicken is very tender and the sauce has thickened. Shred the chicken directly into the sauce with two forks and set aside.

To make the white sauce, combine the butter, flour, and milk in a saucepan. Set over medium heat and whisk constantly until the sauce comes to a simmer. Continue whisking for 4 to 5 minutes until smooth and thick enough to coat the back of a spoon, then remove from the heat.

Spread a thin layer of chicken sauce over the base of a 20 x 30 cm baking dish. Drizzle over a little white sauce, dot over one-third of the pesto, and scatter over one-third of the mozzarella. Cover with a layer of lasagne sheets, breaking them as needed to fit. Repeat the layers twice more, then finish with the remaining white sauce and the grated Parmesan on top.