Chicken, Squash & Pesto Lasagne

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large casserole dish. Fry the onions until softened, then add the garlic and cook for 2 mins more. Push the onions and garlic to the edge of the pan, add the chicken and cook for a few minutes on each side to brown. Sprinkle the flour over the onions and stir it in. Pour in the stock, season, cover and simmer for 10 mins, or until the chicken is cooked through. Use two forks to shred the chicken, then add half the mascarpone and all the pesto, stirring until the mascarpone has melted. Bubble for a few minutes to thicken, then remove from the heat and stir in the basil.

Step 2

Put the squash in a bowl with 2 tbsp water, cover and microwave on high for 12-15 mins, or until soft. Season with nutmeg, salt and pepper, and mash lightly with a fork.

Step 3

Heat the oven to 180C/160C fan/ gas 4. Spoon half the chicken mixture into a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the mashed squash and half the parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne sheets. Mix enough milk into the remaining mascarpone to make a smooth sauce – aim for a consistency similar to white sauce. Season with more nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.