Chicken Lasagne with Pesto, Spinach and Ricotta

Updated at: Thu, 17 Aug 2023 12:55:05 GMT

Step 1

Preheat the oven to 200ºC, gas mark 6. Place the spinach in a colander over the sink, then pour over a kettle of boiling water to wilt it. Leave to cool then squeeze out all the moisture with your hands. Chop roughly and set aside.

Step 2

In a large bowl, mix the ricotta with the pesto until combined then add the chopped spinach and mix again.

Step 3

Scatter the base of a baking tin or lasagne dish with half the chicken slices, top with half the ricotta, spinach and pesto mixture, and layer with 4 lasagne sheets.

Step 4

Pour over a third of the tomato sauce, sprinkle with a third of the mozzarella, then add the remaining chicken and the ricotta mixture. Top with 4 more lasagne sheets. Repeat with more tomato, lasagne and mozzarella. Top with the rest of the tomato, and sprinkle with the last of the mozzarella and Parmigiano.

Step 5

Place in the oven for 30-35 minutes until bubbling and golden. Serve with green salad leaves such as Waitrose Mixed Leaf Crispy Salad.

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Makes leftovers

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