Chicken, squash & pesto lasagne

Chicken, squash & pesto lasagne

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

Serves 6

This alternative pasta bake is great for making in batches- assemble the layers of mascapone, chicken, basil and butternut then freeze or bake

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
692
protein
31g
carbs
30g
fat
50g
saturates
23g
fibre
4g
sugar
9g
salt
1.3g

Ingredients

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 4 skinless chicken breasts
  • 1 tbsp plain flour
  • 600ml chicken stock
  • 500g tub mascarpone
  • 190g jar pesto
  • bunch basil, leaves picked and chopped, save a few small whole leaves to serve
  • 1 butternut squash, peeled, deseeded and cut into chunks
  • good grating of nutmeg
  • 12 lasagne sheets
  • 85g Parmesan, grated
  • splash of milk
  • 50g pine nuts

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Method

  1. Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Tip in the stock and season. Cover and simmer for 10 mins – or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.
  2. Meanwhile, place the squash in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
  3. Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce – you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.

Recipe from Good Food magazine, July 2013

Comments, questions and tips

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Comments

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annie6724's picture

This was delicious. I used a bag of ready prepared squash - there was just about enough. I had liquid left after assembling the lasagne. The stock keeps the chicken moist while poaching but isn't all needed in the assembled dish.

AyshaC's picture
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A delicious lasagne. Slightly less stock required though.

veggie84's picture

Delicious lasagne my fella loves it. It's easily adaptable for veggies using mushrooms which are also a lovely addition to the meaty version.

Great for a dinner party, I'm off to make it again now.

NickyCWilliamson's picture

I loved this recipe. Will definitely be making it again.

mmgrdivechick's picture

Hi, made this the other night, and unlike all the other reviews, I found it a little stodgy and wasn't that impressed. I love chicken pesto pasta and lasagne, but this was a poor comparison. Don't often find a recipe on BBCGoodFood that I don't like, but I won't be repeating it.

limpomc's picture

I just used natural yoghurt instead of mascarpone. It was absolutely delicious. Will definitely make again. And again!

eleanormayo's picture

Loved this, but am surprised by the other comments that they had chicken left over, mine only just stretched. I also managed to cut out a stage as my flatmate had previously roasted a whole crown prince pumpkin for gnocchi and there was half of it that needed using up. I also scattered the top with a mixture of wholemeal breadcrumbs and walnuts that needed using up, as opposed to pine nuts. Have half of the lasagne stashed in the freezer for January!

Zoe4's picture

You must try this recipe, it is delicious - I've served this at a couple of dinner parties! It's great as you can prepare ahead, then all you need to do is move it straight from the oven to the dinner table.

Only niggle - I found the chicken to dry out a little in this lasagne. Any tips to avoid this happening next time?

caro1986's picture

I made this for a dinner party with a few small changes - no pine nuts on top and substituting the Parmesan for half cheddar and half a strong sheeps cheese. My friends loved it and asked for the recipe. I had a small butternut squash and next time I'd use a bigger one as the layer was quite thin, and I had extra chicken mixture left over but we ate that for lunch the next day with some pasta. Lovely!

beckys86's picture

This was absolutely delicious! I'll put half the amount of pesto next time as it was slightly over powering for me...but there will definitely be a next time!

coruscating17's picture

I made this for Father's Day back in June and it was delicious! Making it again this weekend for a dinner party. Yum!

princessfalula's picture

This was delicious. I cooked a small chicken in the slow cooker first and used this instead of four breasts as it was much cheaper. I also used half mascarpone and half low fat soft cheese as well as low fat green pesto and it was really tasty. My butternut squash was about one kg and was perfect for a 20cm by 30 cm approx dish. Would definitely make again and was very filling.

jippymcnish's picture

Did you do the whole onion, garlic, stock etc. step with the chicken? Was thinking of doing this myself but never done a whole chicken in my slow cooker and wondering how much of the recipe I should include with this step. Thanks!

faypeacock's picture

This is a lovely recipe and so easy. I will definitely make it again - will probably make it even easier and buy ready prepared squash.

peterandjane96's picture

Made this for a family gathering - used cooked chicken and quark, mixed with some low fat creme fraiche to keep it even healthier. Everyone loved it!

sarah82's picture
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Sooo good. I really prefer this to traditional lasagne and it didn't seem nearly as faffy to make. Love it.

lindseyballingall's picture

This was delicious! I made withh gluten free lasagne sheetsnand I will definitely make it again. I had some of the chicken and pesto mixture left over and had it stirred through fusilli the next day.

sahara1601's picture

Just made this recipe and its absolutely delicious... My husband who is usually a harsh critic gave it 5/5 and enjoyed it more than a regular lasagne. I only made it for 3 so halved the ingredients but it worked really well.

lesleymccorry's picture

Really tasty. I used garlic & herbs Philadelphia instead of mascarpone to cut down cals/fat.
Great for large group as easily doubled

misswrighty's picture

This is a taste sensation, the chicken, butternut squash and pesto go perfectly together. I now make this when we have friends and family over and they always want more! I normally buy a whole chicken that can be used for other meals to keep the cost down.

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