A dream for people who love uncomplicated cooking, this delicious pasta bake is all cooked in one single pot. You can even make your own vegetarian version by substituting the chicken with broad beans, peas, chopped broccoli,...
Preparation time: 5 minutes
Cooking time: 35 minutes
Serves 4
Ingredients:
- 2 tbsp olive oil
- 2 chicken breasts, cut into small cubes
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 250g Mascarpone cheese
- 150g basil pesto
- Chicken stock (1 cube/tablet)
- 200g dried lasagna sheets
- 100g baby spinach leaves
- 125g buffalo mozzarella
- 50g Parmesan cheese, grated
Preparation:
- Heat 1 tbsp oil in a wide, shallow saucepan or casserole dish or pot over a medium heat. Season the chicken and carefully place it into the pan, fry for 5 mins, or until nicely browned though it might not be thoroughly cooked. Transfer to a bowl and set aside.
- Reduce heat to low and heat the remaining oil in the pot, add the onion and cook for 8-10 min, stirring occasionally, until softened. Stir in the garlic and sizzle for 30 seconds.
- Add the Mascarpone and pesto, stirring into the onions, crumble over the stock cube and add 500 ml hot water. Stir to combine and bring to a gentle bubble. Tip the chicken back into the pan.
- Snap the lasagna sheets into smaller pieces, aiming to break each sheet into 3 or 4 pieces. Add to the sauce a few pieces at a time to stop the pieces from sticking to each other. Stir regularly for the next 3 minutes, then add the spinach, pushing it down into the sauce with the back of the spoon. Put the lid on and cook for 2-3 min.
- Remove the lid and stir the lasagna; the spinach should have wilted and the pasta should be starting to soften. The sauce should still look quite loose, the liquid will be absorbed by the pasta as it cooks, but add a splash more water if it looks too dry or the pasta is sticking together. Stir every minute or so for the next 5 mins, or until the pasta is cooked through and the sauce clings to the pasta. Heat the oven, choosing the grill mode.
- Check the seasoning and add more salt or some pepper if needed. Tear the mozzarella into chunks and arrange on top of the lasagna, scatter with Parmesan, then place under the grill for 5-7 min until golden and bubbling.
Recipe and image from MaxterChef.com: https://www.maxterchef.com/2024/09/one-pot-spinach-pesto-chicken-lasagna.html