Chicken, squash & pesto lasagne

Chicken, squash & pesto lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(46 ratings)

Prep: 20 mins Cook: 1 hr, 5 mins


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

  • Freezable

Nutrition: per serving

  • kcal692
  • fat50g
  • saturates23g
  • carbs30g
  • sugars9g
  • fibre4g
  • protein31g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 4 skinless chicken breasts
  • 1 tbsp plain flour
  • 600ml chicken stock
  • 500g tub mascarpone
  • 190g jar pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • bunch basil, leaves picked and chopped, save a few small whole leaves to serve



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 butternut squash, peeled, deseeded and cut into chunks
  • good grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 12 lasagne sheets
  • 85g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • splash of milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g pine nut


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Feb, 2018
This was delicious with requests to make it again. The quantity would have fed 8 people easily. I served it with some green beans,broccoli florets and garlic ciabatta with parmesan. A delightful change from the usual beef lasagne and I'm sure it will become a regular.
12th Jan, 2018
Such a yummy recipe! Very decadent and wants to be paired with a salad. I swapped out the mascapone for equal parts of smooth ricotta and cream cheese then ricotta on top.
13th Dec, 2017
Really tasty and rich. If you want to make it slightly more healthy I think you can get away with using only one 250g tub of mascapone, putting 2/3rds with the chicken then 1/3 on top at the end. Also I use the biggest butternut squash I can find and roast it instead of microwaving. It takes longer but just means you have to put the squash on before starting the chicken mixture.
10th Jun, 2017
Absolutely brilliant recipe! Not too tricky to make if you have the time and it turned out delicious. Added a bit of cornflour to thicken up the sauce but that's just a personal preference.
5th Feb, 2017
incredible, the only change I made was to also swap mascarpone for some ricotta, we like our lasagne quite loose so didn't reduce the stock, wanted to see how it turned out before changing too much...made up and cooked day glad I didn't reduce anything, froze half and on reheating was just as of the nicest lasagne I have had, will be sharing the recipe with my restaurant owning Italian friends for something a bit different!
22nd Dec, 2016
Wow this recipie, we had it for tea last night and just had to post a comment, faultless, I prepared the day before on my day off, and put in the oven the day after, it sat quite happily in the fridge....the only change I made was to use ricotta and mascarpone to reduce a little fat content, and not to use extra basil, with so much pesto didn't think it was needed .. the liquid I didn't reduce, glad I didn't, once cooked it as lovely and moist and i was able to cut into perfect portions can't wait to cook again, it will be a regular
4th Dec, 2016
Incredibly naughty but worth every single mouthful! We served it with some garlic bread and salad. It was perfect and I couldn't wait to tuck into the leftovers.
13th Nov, 2016
Really tasty. I added spinach to the chicken mix which worked well. I was making for 3 of us so I only used 2 chicken breasts which worked really well. Will definitely make again
9th Sep, 2016
This was absolutely stunning! Husband loved it and went for thirds! I used just under the 500mls of stock too and didn't put on the pine nuts as didn't have any. I froze the leftovers so can't wait to eat it again soon!
25th Jun, 2016
Made this for the first time the other day, a great Summer lasagne. My partner doesn't normally eat butternut squash, but loved this. Reading some of the other reviews first, I reduced the stock to just under 500ml, didn't use pine nuts (I didn't have any) and used 250g mascarpone and 250g ricotta to help reduce the fat content. It was fabulous.


26th Aug, 2017
How much butternut squash would you recommend for this recipe I have made it today, I halved the quantities and had about 600g of squash, the layer looks a little thin, not tried it yet, cooking it tonight. Could you give some idea in the recipe about the amount as butternut squash vary so much where I live.
goodfoodteam's picture
28th Aug, 2017
Thanks for your question. We'd suggest going for a medium-large sized squash for this recipe. An exact weight is not essential for success. If your layer is looking a little thin, don't worry just spread it out as best you can. It'll still be delicious!
6th Nov, 2016
Could I use sweet potato instead of squash?
goodfoodteam's picture
14th Nov, 2016
Thanks for your question, you could try it with sweet potato but this would give both a different taste and texture. We'd suggest sticking with the original unless you dislike squash.
1st Jan, 2014
Hi, I made this recipe once before and loved it, so would like to make it again. My problem is, that butternut squash is a bit hard to find where I live. Does anyone have an idea as to what I can use instead of butternut? My first thought were sweet potatoes, but they are even harder to find. Thank you for any suggestions.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.