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Member recipe

Chicken & Pesto lasagne

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(3 ratings)

Member recipe by


Serves 6

A fantastic recipe for entertaining, simple but delicious!

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  • 1 pack skinless, boneless chicken thighs
  • 1 pack lardons, or streaky bacon
  • 1 pack lasagne sheets (any colour)
  • 1 Jar Green pesto
  • 2 tubs ricotta cheese (For topping)
  • Grated Parmesan cheese
  • 2-3 Courgettes, cut lengthways into thin slices
  • 1-2 bunches asparagus spears
  • 1 large bag of spinach, washed
  • 2-3 cloves of garlic, crushed
  • 1 large red onion, finely chopped
  • 2 tbsp white wine
  • 1 handful fresh basil, chopped
  • N.B- If ricotta is unavailable, use a basic cheese sauce as the topping and use a good melting cheese to finish it off like mozarella.
  • For the salad:
  • Mixed leaves (strong flavoured)
  • Artichokes (from a jar)
  • Green Olives
  • Roasted red peppers (from a jar)
  • Cherry tomatoes
  • olive oil & lemon juice to dress
  • Toasted ciabatta rubbed with garlic to serve.
  • This dish is also delicious as a vegetarian lasagne, just leave out the meat!


    1. Slice the chicken thighs into thin strips, removing any sinew or fat. Slice the lardons or bacon into chunks. Heat a frying pan with a little oil and fry the chicken and bacon until cooked through. Set aside in a dish to cool.
    2. In the pan, add a little more oil and sautee the chopped onion. Add the garlic and cook for another min. Add the cooked chicken and bacon, the jar of pesto, the white wine and a little water. Add the spinach and wilt. Season with salt and plenty of black pepper.
    3. Preheat the oven to 170C/Gas 5. Using a large lasagne dish begin to assemble. Pour a layer of the chicken pesto mixture on the bottom. Add a layer of lasagne sheets. Add a layer of courgette strips and asparagus spears. Repeat the process until the dish is full. Cover with foil and bake in the middle of the heated oven for 35 mins.
    4. To prepare the topping mix the ricotta cheese with chopped basil, salt & pepper and a squeeze of lemon juice. Remove the lasagne from the oven, peel off the foil lid & discard. Spread the ricotta cheese mixture on the top. Sprinkle liberally with grated parmesan.
    5. Bake for a further 10 minutes uncovered until bubbling. Serve with the antipasti salad and toasted ciabatta rubbed with garlic and sprinkled with olive oil.

Comments, questions and tips

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8th Jan, 2017
Can you please provide actual quantities for the ingredients as tub, jar and pack mean nothing, as i don't know the size of the ones you are using. You have also just written "Grated Parmesan" do i need a sprinkling, a small bowl, or an entire boat load? Thank you
21st Mar, 2013
I have since made this many times and tweaked it here and there. It works wonderfully with broad beans/ peas and different types of green pesto (ie: Sacla wild rocket pesto, or wild garlic pesto). Switch up the veggies and use whatever seasonal green veggies you have (Cavalo nero, greens, broccoli, french beans) and reduce the sauce well before assembling. I also reccomend adding a chopped fresh chilli for a bit of a kick (optional but yummy). Also a traditional cheese sauce using a good mature cheddar works a treat.
10th Jan, 2013
This is a delish dish! I made with chicken breasts and no white wine but still went down a treat with all 6 of us. I think it could even taste better the next day but we cleared it! I may next time add mushrooms and reduce the water to avoid a soggy mess but think would enhance flavour.. The dish is also suitable to prepare ahead to the layering stage then pop in the oven 45 mins before its needed. I will definately make again - set to become a firm favourite.
19th May, 2011
Completely delicious, not kidding.
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