Pesto chicken and vegetable lasagne

    Pesto chicken and vegetable lasagne

    12saves
    1hr15min


    1 person made this

    About this recipe: My boyfriend won't eat minced beef so I decided to try with chicken and he loves it. It's easy to make and delicious with chips and salad.

    Ingredients
    Serves: 6 

    • 3 chicken breast fillets, chopped
    • 1 teaspoon sunflower oil
    • 1 tablespoon green pesto
    • 3 peppers, mixed colours, chopped
    • 1 courgette, chopped
    • 900g tomato and herb pasta sauce
    • 8 pasta sheets, or as needed
    • 400g white sauce, or as needed

    Method
    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat the oven to 220 C / Gas 7.
    2. Fry chicken breast lightly in a pan with the oil. Once cooked, add pesto, stir and turn heat down.
    3. Add peppers and courgette to chicken and cook and stir until peppers start to soften.
    4. Add pasta sauce to pan and heat through, then spoon a 1cm layer into the bottom of a ceramic or glass baking dish.
    5. Cover layer of sauce with pasta sheets and keep layering sauce and pasta until you have used all the sauce. You can also add a layer of white sauce on each layer of pasta if you wish.
    6. Once the final layer of pasta is in, spoon the white sauce in and ensure all the pasta is covered.
    7. Bake in the oven until top is golden and crispy, 30 to 45 minutes, then serve with chips and / or salad.

    Tip

    Don't line the bottom of the dish with pasta; it won't cook through properly.

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