Chicken Lasagne

• pesto↗190g g
• ball of mozzarella↗1

  drained and torn into small pieces

• 14-15 dry lasagne sheets
• parmesan↗20g g

  finely grated

• basil leaves↗

  and green salad for serving (optional)

• olive oil↗2 tbsp tbsp
• boneless, skinless chicken thighs6
• large onion↗1

  finely chopped

• garlic cloves↗4

  minced

• dry mixed herbs↗1 tsp tsp
• canned chopped tomatoes (400 g each)2
• ketchup↗1 tbsp tbsp
• butter↗100g g
• flour↗80g g
• milk↗800ml ml

Step-by-step instructions

1. 1

   To make the chicken sauce, heat the oil in a large pot over medium heat and add the chicken. Fry for about 5 minutes on each side until golden, then set aside on a plate. Add the onion to the pot and fry for 10 minutes until golden. Add the garlic and herbs. Return the chicken, together with the tomatoes and ketchup, then pour in a little water around the cans and add it as well. Season and bring to a gentle boil. Cook for 35 minutes until the chicken is very tender and the sauce has thickened. Use two forks to shred the chicken in the sauce. Set aside.

2. 2

   Meanwhile, make the white sauce. Place all the ingredients in a pot with a little seasoning, bring to a gentle boil, whisking constantly with a whisk. Simmer for 5 minutes, continuing to whisk until the sauce becomes smooth and thick, then remove from heat. If you are not assembling the lasagne immediately, cover and let it cool before refrigerating. Stored sealed, it will keep in the fridge for two days.

3. 3

   Spread a thin layer of the chicken sauce in a heat‑proof baking dish (ours was 20 × 30 cm), drizzle a little white sauce and spoon‑scatter a third of the pesto using a teaspoon. Sprinkle a third of the mozzarella, then add a layer of four‑to‑five lasagne sheets (you may need to break one sheet to fill gaps), then repeat the layers two more times, finishing with a thick layer of white sauce. Sprinkle parmesan on top. It will keep in the fridge for one day or frozen for three months. Let it cool first. Defrost in the refrigerator overnight before cooking.

4. 4

   Preheat the oven to 200 °C/180 °C fan/gas 6. Bake for 30‑35 minutes until a golden crust forms at the edges. Let stand for 10 minutes. Sprinkle with basil leaves, grind a little black pepper, then cut into squares. Serve with a fresh green salad, if desired.