Chicken & Pesto Lasagne
November 13, 2021
One of the easiest and most popular meals I’ve made recently, and a great way of sneaking in some extra veg. I blended some broccoli and mushrooms into the pesto sauce and stirred through some finely chopped spinach and pak choi – all of which went undetected. I used rebel kitchen whole mylk for the sauce – something I often use in recipes that use a lot of milk along with cheese and butter. Pesto pasta is a frequent request, and this was great way of bulking that out a bit.
Ingredients
- 500 g Chicken Mince
- 300 g Pesto
- 1/2 head Broccoli
- 6 Mushrooms
- 3 handfuls Spinach
- a Pak Choi
- 1/2 tbsp Honey
- Lasagne Sheets
- 2 tbsp Cornflour
- 2 tbsp Butter
- 2 cups Milk
- 1/4 cup Grated Parmesan
Instructions
- Add your chicken mince to a pan with a little vegetable oil over a medium heat and stir until browned.
- Add your pesto, broccoli, and mushrooms to a blender until smooth. Pour this into the chicken mince and continue to cook over a medium heat.
- Finely chop your spinach and pak choi and stir this in to, along with the honey. Continue cooking four about 4-5 minutes.
- Add a third on your mince mixture to an oven dish, top with a layer of lasagne sheets. Repeat again, and then top with the final third of mince. Set this aside.
- In a pan over a medium heat melt the butter with the cornflour. Whisk for a minute. Slowly add in your milk until you have a thick sauce. Stir in the parmesan and then pour the thick sauce over your top mince layer.
- Bake in a preheated oven at 180C for 40 minutes.
Notes
If the sauce isn’t thick enough, whisk in an extra tbsp of cornflour (mixed with a tsp of milk into a paste first).