Rebecca's Chicken Pesto Lasagne

A Creative Twist on Classic Lasagne – Rich, Comforting, and Kid-Friendly

"I love basil pesto! It brings a rich & zesty deliciousness to any meal. One of the greatest things about it is that many kids adore it, too (even though it is green!). I created this recipe for my nephew that was coming to visit from Brisbane. Pesto is one of his most favourite things to eat, and lasagne is always such a hit with the family." - Rebecca

Rebecca’s Chicken Pesto Lasagne takes the familiar comfort of a classic lasagne and adds a fresh, flavourful twist. Tender chicken mince is combined with basil pesto and a luxuriously creamy béchamel, then layered between silky pasta sheets with a touch of tomato sugo and topped with golden, bubbling cheese. The pesto is kept subtle so it feels approachable for children, while still offering the zesty, aromatic lift that makes the dish exciting for adults too.

This is lasagne reimagined for the modern family – comforting, satisfying, and just a little bit different. It’s the kind of meal that wins over even the pickiest eaters while giving pesto lovers a whole new way to enjoy their favourite flavour. Whether it’s a busy weeknight or a family gathering, this dish brings everyone to the table.

Made with ❤️ by Rebecca

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• Preparation (Cook from frozen):

  1 - Preheat Oven 180°C

  2 - Remove Lid, cover with Foil

  3 - Bake 20mins (Single), 35mins (double), 45mins (family)

  4 - Remove foil and cook a further 15 minutes or until golden.

  AIR FRYER: cook for 15 mins (single), 20 minutes (double), 30 minutes (family) at 160C

  🥗 Serve with a side salad or garlic bread!

  *Cooking times and temperatures provided are guidelines and may vary depending on individual oven types

  Ingredients: Chicken, flour (gluten), butter (milk), olive oil, milk, passata, lasagne sheets (gluten, eggs), salt, pepper, lemon, cheese (milk), basil, pine nuts, parmesan (milk), garlic.

  Contains: Gluten, milk, nuts, eggs 

• I was a chef and cook in a life before my children and I have always enjoyed cooking and exploring different cuisines. I started making sausage rolls with meals as fillings to get my children to enjoy food as much as I do, and they were a hit with school lunches too. I later found out that they were valuable school currency and one sausage roll would get them three pieces of cake. Ultimately they became such a hit that I started to get requests for parties, school events, and other children's lunch boxes. I love the research and refinement that goes into creating recipes from scratch. I constantly strive to get my flavours perfect using techniques I learned as a chef, on my travels, and in the many cookbooks I collect.

  Discover Rebecca's other meals here
  
  

•