Ingredients
11 total- 1 tbsp of rapeseed oil
- 2 onions, chopped
- 2 garlic cloves, crushed or grated
- 2 courgettes, quartered lengthways and sliced
- 450g chicken thigh fillets, cut into bite-sized pieces
- 200g leafy greens, stems finely sliced, leaves sliced
- 200g mascarpone
- 1 chicken or veg stock cube, dissolved in 750ml boiling water
- 15 lasagne sheets, roughly broken into shards
- 125g mozzarella
- 130g green pesto
Method
5 stepsStep 1
Heat the oil in a large, shallow casserole on a medium-high heat. Add the onions and fry for 5 mins, or until starting to soften. Stir in the garlic, courgettes and a good pinch of salt, and cook for 10 mins, until softened, stirring occasionally.
Step 2
Add the chicken pieces and fry for 5 mins, or until sealed with some colour but not cooked through. Stir in the greens for a couple of mins, until wilted, then add the mascarpone, followed by the pesto (reserving 2 tbsp for later). Pour in the stock and bring to the boil.
Step 3
Stir in the greens for a couple of mins, until wilted, then add the mascarpone, followed by the pesto (reserving 2 tbsp for later). Pour in the stock and bring to the boil.
Step 4
Submerge the broken lasagne sheets in the sauce, then cover and cook over a low heat for 15 mins, or until the pasta is tender, stirring every 3 mins or so to prevent it sticking – if it looks a little dry, add a splash of boiling water.
Step 5
Preheat the grill to high. Remove the casserole lid, roughly tear over the mozzarella (making sure it’s evenly distributed) and drizzle with the reserved pesto. Finish under the grill for 3-5 mins, until bubbling and golden. Serve immediately.