Chicken lasagne

Indulge in the flavors of tender chicken, layered with savory lasagna noodles, rich tomato sauce, and creamy cheese in this mouthwatering recipe.

Ingredients:

• 190g pesto
• 1 ball of mozzarella, drained and torn into small chunks
• 14-15 dried lasagne sheets
• 20g parmesan, finely grated
• basil leaves and a green salad, to serve (optional)
• 2 tbsp olive oil
• 6 boneless, skinless chicken thighs
• 1 large onion, finely chopped
• 4 garlic cloves, crushed
• 1 tsp dried mixed herbs
• 2 x 400g cans chopped tomatoes
• 1 tbsp ketchup
• 100g butter
• 80g flour
• 800ml milk

Instructions:

1. For preparing the chicken sauce, begin by heating the oil in a large saucepan on medium heat. Add the chicken and cook for approximately 5 minutes on each side until it turns golden. Transfer the chicken to a plate. Next, add the onions to the pan and sauté for about 10 minutes until they become golden. Toss in the garlic and herbs. Return the chicken to the pan, together with the tomatoes and ketchup, and pour in a little water swirled around the cans. Season the mixture and bring it to a simmer. Let it cook for 35 minutes until the chicken is easily shredded and the sauce thickens. Use two forks to shred the chicken directly in the sauce. Set it aside for later use.
2. Meanwhile, work on the white sauce. Combine all the ingredients in a saucepan along with some seasoning. Bring it to a simmer while continuously whisking. Let it simmer for 5 minutes, whisking until it becomes smooth and thick. Remove it from the heat. If you are not assembling the lasagna right away, cover and allow it to cool before refrigerating. It can be stored covered and chilled for up to two days.
3. Start assembling the lasagna by spreading a thin layer of the chicken sauce in an ovenproof baking dish, drizzle with some white sauce, and spoon a third of the pesto using a teaspoon. Sprinkle a third of the mozzarella over it, then add a layer of lasagna sheets, repeating the layers twice, and finishing with a thick layer of the white sauce. Top it off with a sprinkle of parmesan. It can be stored chilled for a day or frozen for up to three months. Ensure it cools down before freezing. Defrost it in the fridge overnight before baking.
4. Preheat the oven to 200C/180C fan/gas 6. Bake the lasagna for 30-35 minutes until it's golden brown and crispy on the edges. Allow it to sit for 10 minutes before serving. Garnish with basil leaves, freshly ground black pepper, and cut it into squares. Pair it with a fresh green salad, if desired.

Summary:

• Calories: 2390 kcal
• Fat: 95 g
• Protein: 89 g
• Carbs: 289 g
• Potassium: 913 mg
• Magnesium: 224 mg