Chicken Lasagne: A Comforting Twist on a Classic
Lasagne is one of those beloved comfort foods that can bring the family together for a cozy dinner. But if you’re looking to elevate your typical lasagne with a burst of flavor, this Pesto Chicken Lasagne recipe is the perfect choice. Combining tender chicken thighs, rich pesto, and a creamy white sauce, this dish is not just delicious but also a great way to use up leftover chicken.
Why This Recipe Works
This lasagne is unique, featuring layers of shredded chicken cooked in a savory tomato sauce, interspersed with fresh pesto and gooey mozzarella. The addition of a homemade white sauce adds a luxurious creaminess that complements the other flavors beautifully. Not only is it hearty and satisfying, but it also serves as a delightful centerpiece for any gathering.
Nutritional Highlights
Each serving is packed with protein from the chicken, and the pesto adds a punch of flavor and healthy fats. Plus, with the option to make this dish ahead of time or freeze it for later, you can enjoy a delicious home-cooked meal with minimal fuss.
Chicken Lasagne
Ingredients
For the Chicken Filling:
- 1 tbsp Olive oil
- 2 Chicken thigh fillet diced
- 1 Onion finely chopped
- 1 clove Garlic finely chopped
- ½ tsp Dried Oregano
- 1 tsp Chill flakes adjust to taste
- ½ tbsp ketchup
- 400 gr Can chopped tomatoes
- 1 tsp Salt to taste
- 1 tsp Black Pepper crushed
For the Cheese Sauce:
- 20 gr Butter
- 20 gr All-purpose flour
- 200 ml Milk
- 80 gr Mozzarella cheese 60g for the sauce and 20g for topping
- ½ tsp Black Pepper
Instructions
Preheat the Oven:
- Preheat your oven to gas mark 6 (200°C or 180°C fan).
Cook the Chicken:
- In a frying pan, heat the olive oil over medium heat. Add the diced chicken and brown it on all sides. Once cooked, transfer the chicken to a bowl and set aside.
Make the Tomato Sauce:
- In the same pan, add the chopped onion and garlic. Cook for about 5 minutes, or until softened. Stir in the oregano, chili flakes, tomato purée, and chopped tomatoes. Return the chicken along with any juices to the pan, season with salt and pepper, and bring the mixture to a boil. Then, reduce the heat and let it simmer for about 5 minutes.
Prepare the Cheese Sauce:
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually add the milk, stirring constantly until the mixture thickens. Bring to a boil, then simmer for 5 minutes while continuing to stir. Remove from heat and stir in 60g of the grated cheese and the mustard. Season to taste with salt and pepper.
Assemble the Lasagne:
- In a small baking dish, Layer 2 lasagne sheets then spoon half of the chicken mixture into the bottom. Layer with 2 lasagne sheets, then add the remaining chicken mixture. Top with the last 2 lasagne sheets.
Add the Sauce:
- Pour the cheese sauce over the top of the lasagne, making sure it’s evenly spread. Scatter the remaining 20g of grated cheese on top.
Bake:
- Place the baking dish in the preheated oven and bake for about 20 minutes, or until the top is golden and bubbling.