This is a special, decadent lasagne: a thick creamy white sauce containing four cheeses, coupled with chunky slices of chicken and courgette in a traditional basil pesto, separated by generous amounts of lasagne pasta sheets and topped with a golden cheese crust. This is my own recipe from scratch, I'm extremely proud of it, though I don't recommend indulging in it too often if you have high cholesterol or a dicky ticker.
Leftovers can be covered inside the original casserole dish with cling film or transferred to smaller containers to be kept in the fridge to be reheated and eaten again for up to two days. Don't try to freeze it though.
Instead of dried marjoram, use 3 finely chopped tablespoons fresh marjoram, or instead of Provolone, use mature Cheddar, or a mixture of the two. You can use fresh pre-cooked lasagne sheets instead of dried.