This flavoursome and filling mushroom and chicken pesto lasagne is sure to become a favourite of yours. With béchamel sauce and shredded chicken.
The main thing:
Other stuff:
Made by Véronique
Published at 2021-12-02, this recipe is for 4 people and takes 50 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 21-06-2022
View the original recipe via:
https://ohmydish.com/recipe/mushroom-and-chicken-pesto-lasagne
Fill a saucepan with water, add a pinch of salt and bring to a boil. Once the water is boiling, reduce the heat and place the 2 chicken breasts in the water.
Let the chicken cook for about 10 - 15 minutes, then remove from the water and pull the meat apart using 2 forks. Mix in the green pesto.
Peel the onions and garlic cloves and cut them into fine dice. Make the béchamel sauce or use a ready-made white sauce.
Clean the white and chestnut mushrooms with a brush, or kitchen paper, and slice them into wedges. Heat a dash of olive oil in a frying pan and sauté the onion and garlic.
Add the sliced white and chestnut mushrooms and mix well. Sauté the mushrooms for 5 minutes, then turn off the heat.
Start assembling the lasagne.
Take the baking dish and spread about half of the cooked mushrooms over the base.
Cover with lasagne sheets, breaking them if necessary.
Spread a layer of béchamel sauce over the pasta sheets.
Spread over about half of the chicken and pesto mixture.
Add another layer of lasagna sheets.
Next, add the remaining mushrooms.
Now add another layer of béchamel sauce.
Finally, add the remaining chicken mixture.
Top the lasagne with a generous layer of grated cheese.
Preheat the oven to a temperature of 200 degrees celsius. Bake the mushroom and chicken pesto lasagne until cooked through and golden brown (around 25 minutes).
Garnish with some fresh basil leaves, if desired. Enjoy your dinner!
