Creamy Chicken Pesto Lasagne
Chicken lasagne with a creamy pesto sauce, layered with chicken, courgette ribbons, tomato and black olives. Topped with mozzarella then baked until golden.
1 person made this
1 (530g) jar bechamel lasagne sauce
1/2 cup basil pesto sauce
2 long fresh lasagne sheets, halved crosswise
2 cups chicken, cooked and shredded
400g courgette, peeled into thin ribbons
3/4 cup mozzarella cheese, grated
1 tomato, thinly sliced
100g black olives, sliced
Extra time:10min cooling ›
- Preheat oven to 200 degrees C. Grease a rectangle baking dish. In a bowl, whisk together the bechamel and the pesto.
- Add about 1/3 cup of sauce to the baking dish. Layer in 1 piece of lasagne, 1/3 of the chicken, then 1/3 of the courgette, tomato and olives. Repeat two more times.
- Pour over the rest of the sauce then sprinkle the top with cheese. Bake in preheated oven for 30 minutes. Allow to cool 10 minutes before serving.
Courgette is known in Australia as zucchini.
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