Rebecca's Chicken Pesto Lasagne

"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."

This is a twist on the classic lasagne and contains a creamy béchamel combined with ground chicken and basil pesto. It's then layered between fresh lasagne sheets with a hint of tomato sugo, topped with cheese. This pesto is not overpowering and is subtle in flavour, perfect for the whole family!

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
  
  

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