Chicken and Butternut Squash Lasagne with Pesto

Name: Chicken and Butternut Squash Lasagne with Pesto
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 6 Portionen
Ingredients: 2 tbsp oil; 2 piece onions; 2 clove garlic; 2 piece chicken breasts; 2 tbsp flour; 600 ml stock; 250 g mascarpone; 4 tbsp pesto; 1 bunch basil; 1 piece squash; 0.25 tsp nutmeg; 100 g Parmesan; 12 piece lasagne sheets; 2 tbsp milk; 2 tbsp pine nuts; 0.5 tsp salt; 0.25 tsp pepper

Casserole

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Cook Time

1 h 25 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Chicken and Butternut Squash Lasagne with Pesto is ready in 1 h 25 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This chicken and butternut squash lasagne is a delightful twist on the classic Italian dish. The combination of tender chicken, sweet squash, and fragrant pesto creates a symphony of flavors that will tantalize your taste buds. It's a hearty and comforting meal, perfect for a cozy family dinner or a festive gathering. I love how the creamy mascarpone sauce adds a touch of richness, while the Parmesan cheese provides a delightful golden crust. This lasagne is also great for making ahead and freezing, making it a convenient option for busy weeknights. Enjoy!

Ingredients (17 ingredients)

2 tbsp oil
2 piece onions
2 clove garlic
2 piece chicken breasts
2 tbsp flour
600 ml stock
250 g mascarpone
4 tbsp pesto
1 bunch basil
1 piece squash
0.25 tsp nutmeg
100 g Parmesan
12 piece lasagne sheets
2 tbsp milk
2 tbsp pine nuts
0.5 tsp salt
0.25 tsp pepper

Preparation (7 steps)

Prepare onions and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the onions to the mixing bowl and chop for 3 sec/speed 5. Add the oil and garlic and sauté for 3 min/120°C/speed 1.

180

Cook the chicken

Thermomix® Setting

5 min/248°F/Speed 1 120

Push the onion and garlic mixture to the side. Add the chicken breasts to the mixing bowl and cook for 5 min/120°C/speed 1. Turn the chicken and cook for another 5 min/120°C/speed 1.

300

Shred the chicken and make the sauce

Thermomix® Setting

10 min/212°F/Speed 2 100

Remove the chicken from the mixing bowl and shred it into bite-sized chunks using two forks. Add the flour to the onion mixture in the mixing bowl and stir for 1 min/120°C/speed 2. Add the stock and season with salt and pepper. Cook for 10 min/100°C/speed 2.

600

Finish the chicken sauce

Thermomix® Setting

2 min/140°F/Speed 2 60

Add half of the mascarpone and the pesto to the mixing bowl and stir for 2 min/60°C/speed 2 until the mascarpone has melted into the sauce. Bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.

120

Prepare the squash

Place the squash in a large bowl with 2 tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.

Assemble and bake the lasagne

Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce – you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.

Freeze the lasagne (optional)

Assemble the lasagne completely, then cool. Wrap well in cling film and freeze for up to three months. Transfer to the fridge 24 hours before you want to cook it, then bake as directed.