Ingredients

For the Filling

• 2 tbsp olive oil
• 2 onions, chopped
• 2 garlic cloves, crushed
• 4 skinless chicken breasts
• 1 tbsp plain flour
• 600ml chicken stock
• 500g mascarpone
• 190g pesto
• Basil leaves (chopped, save a few for garnish)
• 1 butternut squash, peeled, deseeded, and cubed
• Good grating of nutmeg

For the Lasagne

• 12 lasagne sheets
• 85g Parmesan cheese, grated
• A splash of milk
• 50g pine nuts

Instructions

Step 1: Prepare the Chicken Filling

1. Heat olive oil in a large pan over medium heat. Cook the onions until softened, then stir in the garlic.
2. Add the chicken breasts to the pan, cooking until lightly browned on each side.
3. Sprinkle the flour over the mixture and stir well. Pour in the chicken stock, season with salt and pepper, and simmer until the chicken is cooked through.
4. Shred the chicken into bite-sized pieces, stir in half the mascarpone and the pesto, and allow the sauce to thicken. Remove from heat and mix in the chopped basil.

Step 2: Cook the Butternut Squash

1. Place the squash in a microwave-safe bowl with a splash of water. Cover and microwave for 12-15 minutes until tender.
2. Season with salt, pepper, and nutmeg, then mash with a fork.

Step 3: Assemble the Lasagne

1. Preheat your oven to 180°C (160°C fan).
2. Spread half of the chicken mixture in a baking dish. Layer 4 lasagne sheets over the top, followed by the mashed squash and half the Parmesan.
3. Add another layer of lasagne sheets, the remaining chicken mixture, and a final layer of pasta.

Step 4: Make the Sauce

1. Mix the remaining mascarpone with a splash of milk to create a smooth sauce. Season with nutmeg, salt, and pepper.
2. Pour the sauce over the lasagne and sprinkle with Parmesan and pine nuts.

Step 5: Bake

1. Bake in the preheated oven for 40 minutes, or until the top is golden and bubbling.
2. Garnish with fresh basil leaves before serving.

Recipe Tips

Easy to Freeze

Assemble the lasagne, cool it completely, and freeze for up to three months. Thaw in the fridge a day before baking, then cook as directed.