Chicken Lasagne with Pesto, Spinach and Ricotta

Serves: 4
Ingredients
250g Baby Spinach
250g Ricotta
125g Green Basil Pesto
200g Cooked Skinless Chicken Breast Fillets, sliced thinly
Enough Fresh Lasagne Sheets to cover the base of your baking dish twice
or same amount of Dried Lasagne Sheets soaked in warm water for 15 mins
500g Napoletana Sauce (1 sautéed onion & 3 garlic cloves with 400g tin toms & seasoning)
150g Grated Mozzarella
25g Parmigiano Reggiano, grated
Salt & Freshly Ground Black Pepper
Good Quality Olive Oil

Method

• Preheat the oven to 200ºC, gas mark 6. Place the spinach in a colander over the sink, then pour over a kettle of boiling water to wilt it. Leave to cool then squeeze out all the moisture with your hands. Chop roughly and set aside.
• In a large bowl, mix the ricotta with the pesto until combined then add the chopped spinach and mix again.
• Scatter the base of a baking tin or lasagne dish with half the chicken slices, top with half the ricotta, spinach and pesto mixture, and layer with half the lasagne sheets.
• Pour over a third of the tomato sauce, sprinkle with a third of the mozzarella, then add the remaining chicken and the ricotta mixture. Top with more lasagne sheets. Repeat with more tomato and mozzarella.
• Top with the rest of the tomato, and sprinkle with the last of the mozzarella, the Parmigiano, season & sprinkle with good olive oil.
• Place in the oven for 30-35 minutes until bubbling and golden.
• Serve with green salad leaves.

Tags: chicken, spinach, ricotta, cheese, lasagne, pasta