Tuesday, 22 March 2016

Chicken, Squash and Pesto Lasagne

I've been making lots of stuff with squash, I had one huge one and I've made several things with it. This lasagne was delicious. The top layer went lovely and crunchy and then teh soft pasta underneath.

Chicken, Squash and Pesto Lasagne (from Good Food Magazine July 2013)
(Serves 6)

2 tbsp olive oil
2 onion, chopped
2 garlic clove, crushed
4 skinless chicken breast
1 tbsp plain flour
600ml chicken stock
500g tub mascarpone
190g jar pesto
bunch basil leaves, chopped
1 butternut squash, peeled, deseeded and cut into chunks
good grating of nutmeg
12 lasagne sheets
85g Parmesan, grated
splash of milk
50g pine nut

Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Pour in the stock and season. Cover and simmer for 10 mins or until the chicken is cooked through.
Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto to the chicken, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.

Meanwhile, put the squash in a large bowl with 2 tbsp of water, cover with cling film and microwave on high for 12-15 mins, until really soft. Season the squash with a little nutmeg and some salt and pepper, and mash lightly with a fork.

Heat oven to 180C. Spoon half the chicken mixture into the bottom of a 20 x 30 cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce. Season with more nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts.

Put into the oven and bake for 40 mins until crunchy and golden on top. Scatter with a few extra basil leaves before serving.

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