Pesto chicken and vegetable lasagne
1 hour 15 min
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.
4 people made this
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
- Preheat the oven to 220 C / Gas 7.
- Fry chicken breast lightly in a pan with the oil. Once cooked, add pesto, stir and turn heat down.
- Add peppers and courgette to chicken and cook and stir until peppers start to soften.
- Add pasta sauce to pan and heat through, then spoon a 1cm layer into the bottom of a ceramic or glass baking dish.
- 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.
- Once the final layer of pasta is in, spoon the white sauce in and ensure all the pasta is covered.
- 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.
