1 pack (fresh) lasagna sheets a 250 gr
200 g green pesto (fresh or from a jar)
400 gr chicken fillet
500 g mascarpone
2 cloves of garlic
3 to 4 tablespoons grated cheese
50 gr pine nuts
oil/butter for frying and greasing
Bring a pan of water to the boil and add the chicken breasts. Boil it for 10 to 15 minutes. Preheat the oven to 200 degrees. Chop the onion and garlic and fry them in a pan with a little oil. Cut the zucchini into small cubes and add to the onion and garlic and cook until the zucchini starts to soften slightly. Drain the chicken and tear apart with a fork. Stir the pesto and mascarpone together. Grease a baking dish with a little oil or butter. Place 3 lasagna sheets on the bottom. Divide about 1/3 of the pesto mixture over the lasagna sheets. Add about ½ part of the chicken and ½ part of the zucchini with onion and garlic. Sprinkle with some pine nuts. Cover with a new layer of lasagna sheets. Repeat again. Use the last part of the pesto mixture to spread the lasagna on top. Cut the tomatoes into slices and divide over the top. Sprinkle with some pine nuts and grated cheese. Bake the lasagna chicken pesto in the oven for 40 minutes. Garnish with some fresh basil, if desired.
video chicken lasagna
Source: Leukerecepten by leukerecepten-nl.
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