Chicken and Pesto Lasagna

Chicken and Pesto Lasagna Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Italian Recipes.

single recipe
Recommended By Chef To Prep
To Cook Servings
2497 0

Ingredients

500g minced turkey or Chicken
1 onion, peeled and finely dIced
1 clove Garlic, crushed
8 Tomatoes, roughly chopped
6 tbsp Tomato purée
1 red pepper de-seeded and cut into strips
1/2 tsp dried oregano
250g fresh egg lasagne sheets
Salt and pepper
225g washed Spinach
250g Ricotta cheese
6 tbsp Classic Basil Pesto
150ml crème fraiche
125g mozzarella, grated
25g Parmesan, grated

How to make Chicken and Pesto Lasagna

METHOD:

1. Dry fry the minced chicken or turkey and onion for about 5 minutes until browned and the onion is beginning to soften. Add the garlic, tomatoes, tomato purée and then the red pepper and oregano. Cook for 2-3 minutes then pour over 150ml water. Bring to the boil, cover and simmer for 15 minutes. Taste and season with salt and pepper.
2. Meanwhile soak the lasagne sheets in boiling water or as directed on the packet.
3. Place the spinach in a colander over the sink and pour over boiling water until the spinach has wilted. Press gently to remove as much water as possible then place the spinach in a bowl with the ricotta and Pesto. Mix well.
4. Set oven to 180°c/160 fan/gas marks 4.
5. Place 2 sheets of lasagne in the base of a 2.5 lt oven proof baking dish and pour over half the chicken mixture. Top with half the ricotta mixture. Add another 2 sheets of lasagne and most of the remaining chicken mixture, reserving a couple of tablespoons for the top.
6. Add the remaining ricotta mixture and top with the last 2 lasagne sheets. Spoon over the reserved chicken mixture then spread with crème fraiche and sprinkle with mozzarella and Parmesan. Bake for 25-30 minutes until piping hot in the centre and golden brown.
7. Photo from: Mitzie Wilson 'Mince! 100 Fabulously Frugal Recipes'. Publisher: Absolute Press. Photograph by Kate Whitaker

Posted By: Ayesha Butt, Lahore

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