This chicken, squash and pesto lasagne appeared in the BBC Good Food 2018 Winter Collection supplement.
Chicken and pesto are a perfect combination, and adding in the squash makes this a full of flavour, delicious alternative to the traditional lasagne...although I love it too!
Tips
- Freezable - 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.
- This chicken, squash and pesto lasagne is easily adapted if you want to make less.
Other Recipes
You might also like to try:
- pasta dishes
- italian dishes
- chicken and turkey dishes
- three cheese meatball lasagne
- ham, spinach and mozzarella lasagne
Recent New Recipes
Category Spotlight...
ITALIAN
There's loads of delicious Italian recipes to choose from...starters, salads, pasta bakes, hot and cold pasta dishes, lasagnes and risottos...enjoy!
Ingredients
- 2 tbsp olive oil
- 2 onions, chopped
- 2 cloves garlic, crushed
- 4 chicken breasts
- 1 tbsp plain flour
- 600ml chicken stock (made using 1 stock cube or pot)
- salt and freshly ground black pepper
- 500g mascarpone
- 190g jar pesto
- a bunch of basil, leaves picked and chopped (save a few small whole leaves to serve)
- 1 butternut squash, peeled, deseeded and cut into chunks
- 2 tbsp water
- a good grating of nutmeg
- 12 lasagne sheets
- 85g parmesan, grated
- a splash of milk (I use semi-skimmed)
- 50g pine nuts
Instructions
- Heat the oil over a medium heat in a large casserole dish. Add the onions and cook for 3 to 5 minutes, until softened, then add the garlic and cook for 2 minutes. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for 3 to 4 minutes on each side to brown. Sprinkle over the flour and stir it into the onion mixture. Add the stock and season. Cover and simmer for 10 minutes – 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 2 to 3 minutes to thicken a little, then remove from the heat and stir in the basil.
- Heat oven to 180C/160C fan/gas 4. Meanwhile, place the squash in a large bowl with 2 tbsp of water, cover with cling film and microwave on high for 12 to 15 minutes, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
- 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 a white sauce. Season with the remaining nutmeg and some salt and pepper, then pour over the lasagne. Scatter over the remaining parmesan and the pine nuts. Bake for 40 minutes until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.
Recipe Collection Spotlight...
20 TASTY SAUSAGE RECIPES
Sausages...or bangers are such a versatile ingredient that can be enjoyed at any time of the year. They can be used to make the best comfort food, to make sausage rolls for a snack or for party food, made into meatballs and used in pasta dishes...the list really is endless. Here's a selection of 20 tasty sausage recipes for you try...
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
Chicken, Squash and Pesto Lasagne
A perfect combination of flavours makes this a delicious alternative to the traditional lasagne.
Ingredients
- 2 tbsp olive oil
- 2 onions chopped
- 2 cloves garlic crushed
- 4 chicken breasts
- 1 tbsp plain flour
- 600ml chicken stock (made using 1 stock cube or pot)
- salt and freshly ground black pepper
- 500g mascarpone
- 190g jar pesto
- a bunch of basil leaves picked and chopped (save a few small whole leaves to serve)
- 1 butternut squash peeled, deseeded and cut into chunks
- 2 tbsp water
- a good grating of nutmeg
- 12 lasagne sheets
- 85g parmesan grated
- a splash of milk (I use semi-skimmed)
- 50g pine nuts
Instructions
- Heat the oil over a medium heat in a large casserole dish. Add the onions and cook for 3 to 5 minutes, until softened, then add the garlic and cook for 2 minutes. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for 3 to 4 minutes on each side to brown. Sprinkle over the flour and stir it into the onion mixture. Add the stock and season. Cover and simmer for 10 minutes – 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 2 to 3 minutes to thicken a little, then remove from the heat and stir in the basil.
- Heat oven to 180C/160C fan/gas 4. Meanwhile, place the squash in a large bowl with 2 tbsp of water, cover with cling film and microwave on high for 12 to 15 minutes, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
- 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 a white sauce. Season with the remaining nutmeg and some salt and pepper, then pour over the lasagne. Scatter over the remaining parmesan and the pine nuts. Bake for 40 minutes until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.
Notes
- Freezable - 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.
- This chicken, squash and pesto lasagne is easily adapted if you want to make less.
LEAVE A COMMENT AND RATE THIS RECIPE