Pesto Chicken Lasagna

Ingredients

• 12 sheets lasagna sheets
• 450 g cooked shredded chicken
• 180 g basil pesto
• 450 g ricotta cheese
• 250 g mozzarella
• 80 g parmesan
• 100 g sun-dried tomatoes in oil
• 150 g baby spinach
• 1 egg
• 2 cloves garlic
• 2 tbsp olive oil
• 120 ml chicken stock
• 120 ml heavy cream
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp pine nuts

Steps

1. 1Mix ricotta, egg, half the parmesan, salt, and pepper in a bowl. Set aside.
2. 2Drain and roughly chop sun-dried tomatoes. Combine shredded chicken with two-thirds of the pesto; mix well.
3. 3Stir stock and cream together in a small bowl for the layering sauce.
4. 4Wilt spinach in olive oil with garlic for 2 minutes; drain and squeeze dry.
5. 5Grease a 23×33 cm dish. Spread a thin layer of pesto mixed with 2 tbsp cream on the base. Layer: pasta sheets, ricotta mixture, chicken-pesto, spinach, sun-dried tomatoes, mozzarella, a drizzle of cream mixture. Repeat 3 times.
6. 6Finish with pasta sheets, remaining ricotta, mozzarella, parmesan, and a final spoonful of pesto swirled on top.
7. 7Bake at 190°C covered with foil 25 minutes; remove foil and bake 15 more minutes until golden. Scatter pine nuts in the last 5 minutes.
8. 8Rest 10 minutes before slicing.