Barbeque Chicken, Mushroom and Pesto Lasagne

Barbeque Chicken, Mushroom and Pesto Lasagne

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1 Hour Prep
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6 Servings

Pesto is the go for this barbeque chicken lasagne – perfect for when you’re looking to put a twist on tradition.

Ingredient List

  • Small check mark in a circle icon Olive oil
  • Small check mark in a circle icon 250g mushrooms, sliced
  • Small check mark in a circle icon ½ cup flat leaf parsley, chopped
  • Small check mark in a circle icon ½ barbequed chicken, skin and bones removed, shredded
  • Small check mark in a circle icon 220g store bought chunky basil pesto
  • Small check mark in a circle icon 400g ricotta cheese
  • Small check mark in a circle icon 200g mascarpone cheese
  • Small check mark in a circle icon ¼ cup grated parmesan cheese
  • Small check mark in a circle icon 375g packet Latina™ Fresh Lasagne Sheets

Preparation

  1. Preheat oven to 180°C (160°fan forced). Heat a little olive oil in a frying pan over medium heat and cook mushrooms for 4-5 minutes, until tender and just beginning to release juices. Add parsley and stir through. Remove to a bowl. Add the chicken and pesto.
  2. In another bowl combine the chesses.
  3. Layer one third of the chicken mixture in a deep 30cmx20cm ovenproof dish followed by a layer of lasagne sheets, one third of the cheeses, more lasagne sheets, then 2 layers of chicken mixture and lasagne sheets. Finish with the remaining two thirds of cheeses, spread evenly and pressed down to cover the top layer of lasagna sheets.
  4. Cover the dish with baking paper and foil and bake for 30 minutes. Remove the foil and paper and bake a further 10-15 minutes, or until the top is golden. Remove from oven and allow to stand for 5 minutes before serving.

Tips

  • Serve this simple barbeque chicken lasagne with rocket and tomato salad.