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Pesto pumpkin chicken lasagne
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Convenient and delicious chicken and double cheese veggie meal, great for sharing.
Ingredients:
  • 1 garlic clove, crushed
  • 500g skinless Free Range Chicken Thigh, cut into 1.5cm pieces
  • 300g pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • 250ml (1 cup) thickened cream
  • 125.00 ml basil, cashew & parmesan dip
  • Olive oil, to grease
  • 375g fresh lasagne sheets
  • 150g baby spinach leaves
  • 250g shredded Mozzarella Cheese Block (500g)
  • 1 x 500g ctn smooth ricotta cheese
Instructions:
  • In a saucepan over medium-high heat, heat oil. Add onion and garlic, and cook while stirring for about 3 minutes until the onion softens.
  • Cook the chicken and pumpkin together, stirring frequently, for 8 minutes until the chicken is fully cooked and the pumpkin begins to soften. Take it off the heat, then mix in the cream and dip. Season with salt and pepper to taste.
  • Preheat the oven to 180°C. Grease a 6cm-deep, 21 x 32cm ovenproof dish with oil. Spread a layer of chicken mixture over the base. Place 2 lasagne sheets on top. Add one-third of the remaining chicken mixture, followed by one-third of the spinach and one-quarter of the mozzarella. Repeat layering with lasagne sheets, chicken mixture, spinach, and two-thirds of the remaining mozzarella. Finish with lasagne sheets, then add ricotta and the rest of the mozzarella on top.
  • Bake in the oven until golden brown and fully cooked, about 40 minutes.

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