Chicken, squash & pesto lasagne

Chicken, squash & pesto lasagne

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(37 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
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  • 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.

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Comments, questions and tips

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9th Aug, 2015
Absolutely super, loaded with flavor, all my guests complimented me on this dish. Quite a lot leftover, so froze it for another day. Followed the recipe precisely. Only thing I did was to make this early in the day prior to cooking and it soaked up all the stock. Will definitely be making again and again.
12th Apr, 2015
I made this for a dinner party and it was a huge hit. I used a small cooked chicken instead of the breasts and added it to the onion/stock. I used 500ml of stock after reading previous reviews and that worked for me. It was delicious! I will definitely be making this again.
14th Mar, 2015
This was great! Me and my husband loved it. I didn't find there was too much stock, but I let it bubble away for longer than the recipe said because it was quite liquid. This works and keeps the flavours in! I made it healthier by substituting the marscapone for half low fat cream cheese and half ricotta mixed together. I also only used a 150g tub of fresh pesto. I'll make this again, it was great! Portions are massive, but he loved that of course! I think it can serve 8 without trouble, especially if there's kids or your making it for the girls.
25th Feb, 2015
I loved this recipe, great flavours and a bonus that you can make a couple of batches of it and put some in the freezer for one of those nights you cant be bothered to cook. Well worth the effort great with a crispy salad and nice crusty bread.
30th Dec, 2014
Such a great lasagne. Made it for Christmas Day dinner for extended family; clean plates and compliments all the way around. This was the second time I've made this, but learnt from last time, and reduced the amount of stock by about a 1/3. Definitely recommend.
28th Dec, 2014
Amazing!! Reading previous comments about the stock I used the amount of stock required and made the following adjustments: 1. I took the chicken out to shred, while the chicken was out of the pan I drained off the majority of stock leaving a little in the pan with the onion and garlic mixture. 2. I added the mascarpone and pesto and let it melt a bit, I then added some of the stock I'd taken out gradually until I got a nice consistency. 3. Once I put the chicken back in the pan I needed a bit more stock. I found I didn't use all the stock, only about half in the end. Didn't have any parmesan and i don't think you'd miss the pine nuts if you didn't have any. Will DEFINITELY be having this again. Delicious.
11th Dec, 2014
Really tasty:) I was dubious as pesto can be quite over powering but it was awesome. I didn't use basil as I didn't have any. But I didn't feel the dish lacked anything because of this. My husband had nothing negative to say. So win win
7th Oct, 2014
Has become a staple in our home, with a few adjustments: reduce the amount of pesto & mascarpone for the sauce by 25%, reduce the amount of mascarpone for the mock white sauce similarly & let the latter run around the pan (so that it "licks" a bit of the remaining pesto). Still have issues with defrosting the top without it curling
11th Aug, 2014
Maybe there is something wrong with me.i hated this. Followed the recipe to the letter. Froze it until ready to use for a dinner party. It took ages to cook properly once defrosted. I found it bland - tasteless. My guests weren't overwhelmed by it and today the left overs ( lots) has gone in the the bin.
12th Jul, 2014
Can thoroughly recommend this recipe -- the sauce was amazing. Just need to guard against it being a little bit runny. The addition of the butternut squash makes it really different and visually it looks great. Will definitely repeat.


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