Name: Chicken and basil lasagne
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 530 gram jar béchamel sauce; 1/3 cup basil pesto; 2 long fresh lasagne sheets, halved crosswise; 2 cup coarsely shredded cooked chicken; 400 gram zucchini, peeled into long thin ribbons; 3/4 cup grated pizza cheese; 2 tomatoes, thinly sliced; 125 gram cherry tomatoes, halved; 1 1/2 tablespoon bought balsamic dressing; 1/2 cup basil leaves

Chicken and basil lasagne

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Serves 6

Prep

25M

Cook

30M

Total

55M

Ingredients

530 gram jar béchamel sauce

1/3 cup basil pesto

2 long fresh lasagne sheets, halved crosswise

2 cup coarsely shredded cooked chicken

400 gram zucchini, peeled into long thin ribbons

3/4 cup grated pizza cheese

2 tomatoes, thinly sliced

125 gram cherry tomatoes, halved

1 1/2 tablespoon bought balsamic dressing

1/2 cup basil leaves

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease a 29 x 17cm (base measurement), 5cm-deep ovenproof dish.

2.Combine 1 cup of the béchamel sauce and the pesto in a bowl. Spoon 1/3 cup of the pesto mixture into prepared dish, spreading to cover base. Top with 1 piece of lasagne, then a third of the chicken and a third of the zucchini. Repeat layers of pesto mixture, lasagne, chicken and zucchini twice more.

3.Top with remaining piece of lasagne, then spread with remaining béchamel. Sprinkle with cheese. Bake for 30 minutes or until golden, bubbling and pasta is tender when tested at centre with a skewer. Stand in dish for 10 minutes.

4.Combine tomato, cherry tomato, dressing and basil in a bowl. Season. Serve slices of lasagne with tomato salad.

To freeze lasagne, let cool, then freeze individual portions in airtight containers for up to 3 months. Thaw in fridge overnight. You will need half a cooked chicken, skin and bones removed.
Note

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