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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!