Pesto Chicken Lasagna

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  • 3 shredded chicken breasts
  • 300ml white sauce
  • 100ml basil pesto
  • 400g ricotta
  • 100g grated parmesan
  • 6 blanched lasagna sheets
  • 1 egg
  • salt and pepper
  • 1tbsp chopped parsley
  • 200g mozzarella, grated


  1. Preheat the oven to 180c.
  2. In a bowl combine the chicken, pesto and white sauce. Season. In another bowl, mix together the ricotta, egg, parsley and parmesan.
  3. In an ovenproof dish, layer up the pesto chicken mixture, the ricotta mix, two lasagna sheets and a layer of grated mozzarella. Repeat this step then when you get to the top pasta layer just sprinkle a generous helping of mozzarella.
  4. Cover with foil and bake for 40-50 minutes.