This was a kind of emergency dinner as I has some ricotta in the fridge that needed eating. I've had this bookmarked for a while but never really got around to making it. I adapted the recipe a bit and didn't have any creme fraiche so I just made a bechamel sauce for the top. The original recipe also calls for chicken mince but I don't like that so used chopped chicken breast instead. It was really yummy.
Chicken, Mushroom and Pesto Lasagne (adapted from Good Food Channel)
500g chicken breast, cut into small pieces
1 onion, finely chopped
200g mushrooms, sliced
1 clove garlic, crushed
6 tomatoes, roughly chopped
4 tbsp tomato purée
½ tsp dried oregano
9 lasagne sheets
250g ricotta cheese
4 tbsp basil pesto
150ml half fat creme fraiche
125g mozzarella, grated
25g parmesan, grated
Cook the chicken until browned, add the onions and mushrooms and cook until soft.
Add the garlic, tomatoes, tomato purée and oregano. Cook for 2-3 mins then pour over 150ml of water and bring to the boil. Cover and simmer for 15 mins. Taste and season with salt and pepper.
Meanwhile, soak the lasagne sheets in boiling water or as directed on the packet.
Put the kale in a colander or sieve over the sink and pour over boiling water until it has wilted. Press gently to remove as much water as possible then put the kale into a bowl with the ricotta and pesto. Mix well.
Preheat the oven to 180C. Put 3 sheets of lasagne in the base of a 2.5-litre ovenproof baking dish and pour over half the chicken mixture. Top with half the ricotta mixture. Add another 3 sheets of lasagne and most of the remaining chicken mixture, reserving a couple of tablespoons for the top.
Add the remaining ricotta mixture and top with the last 3 lasagne sheets. Spoon over the reserved chicken mixture then spread with crème fraîche and sprinkle with the grated Mozzarella and Parmesan.
Bake for 25-30 mins, or until golden on top.