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Chicken, Squash & Pesto Lasagne

1 hr 15 mins



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Sunset Dinner


As with all lasagne it takes a while top prepare - this recipe is definitely worth the effort!

Oven temperature

Pre heat oven to 180°C/160°c fan – 350° f - Reg 4


1. Peel and chop onions, garlic and butternut.

2. Chop chicken into bite-size chunks

3. In a wok heat oil and cook onion until soft add garlic for 2 minutes

4. Now add your chicken and brown all over.

5. Add flour and mix and heat for 2 minutes then add stock and cook for approx.. 10 minutes until chicken is cooked through (do not overcook just make sure there is no blood coming out of chicken)

6. Cook butternut in a little water until just soft, drain, mash add seasonings and nutmeg.

7. Add 250g of mascarpone and jar of pesto to chicken mixture, heat until all mixed in

8. Grease the lasagne dish and layer chicken mixture/lasagne sheets/butternut and half parmesan/lasagne sheets/rest of chicken mixture/ lasagne sheets.

9. Cover the top with the rest of the mascarpone (if required add a little milk so it can be poured over the last layer of lasagne sheets)

10. Sprinkle top with parmesan, basil leaves, pine nuts and seasonings.

11. Cook for approx. 40 minutes

Cooks tips

I didn’t use chicken breasts, I bought a whole chicken and took all the meat off the bone. Thighs and leg meat is so tasty and more succulent

Serve with

Courgettes & Mushrooms

Wine pairing


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Vegetarian information
Sunset Dinner


  •  2 tabs olive oil

  • · 2 brown onions

  • · 2 garlic cloves

  • · 4 chicken breasts

  • · 1 tab flour

  • · 500 ml chicken stock

  • · 500g mascarpone

  • · 1 jar of green pesto

  • · 1 butternut squash

  • · Grated nutmeg

  • · 12 lasagne sheets

  • · 100g grated parmesan


Pine nuts & Basil

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