One-pot chicken lasagne
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
- Dietary
- Nut-freePregnancy-friendly
This single-serve pesto chicken lasagne is packed full of flavour and super easy to put together, the ideal weeknight solo dinner!
Each serving provides 800 kcal, 87.6g protein, 32.6g carbohydrate (of which 12.1g sugars), 34.6g fat (of which 15.1g saturates), 3g fibre and 1.54g salt.
Ingredients
- olive oil
- ½ white onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp tomato purée
- 1 chicken breast, cut into 2cm/¾in pieces
- ¼ x 400g tin chopped tomatoes
- 1½ tbsp basil pesto, plus extra to serve
- 65g/2¼oz fresh lasagne sheets, cut into 4cm/1½in squares
- 75g/2½oz ricotta
- 50g/1¾oz fresh mozzarella
- salt and freshly ground black pepper
Method
Place a small, ovenproof pan (18–20cm/7–8in in diameter) over a medium heat. Add the olive oil and onion and cook for 5–6 minutes until translucent. Stir in the garlic and cook for 3 more minutes.
Preheat the grill to 200C (or the high settling).
Add the tomato purée and let that cook until deep in colour. Add in the chicken and cook for a couple of minutes until sealed.
Stir in the tinned tomatoes, 100ml/3½fl oz water and pesto. Season with salt and black pepper.
Stir through the lasagne sheets, making sure the sheets don’t stick together.
Turn off the heat, then spoon dollops of ricotta on top of the lasagne and tear over the fresh mozzarella.
Place under the grill and cook for 15 minutes or until the mozzarella is golden and melted.
Let it cool slightly before serving with an extra spoonful of pesto drizzled on top.
Recipe tips
Ready-made pesto may contain cashews as well as pine nuts, making them unsuitable for people with nut allergies. Check the label to ensure that the pesto only includes pine nuts (actually a seed and not a nut allergen) if this is an issue for you.
