Lasagna With Pesto Genovese & Chicken Sauce

  • recipe

    Main Meal
    Lasagna with Pesto Genovese & Chicken Sauce



Dish TypeMain Meal
Prep Time30
Cook Time0
INGREDIENTS Total items( 15 )
  • recipe Barilla Pasta Collezione Egg
    10 pcs
  • recipe Barilla Pesto Alla Genovese Pasta Sauce
    100 g
  • recipe Alyoum Chicken Fillet Fresh
    200 g
  • recipe Red Onion Oman
    50 g
  • recipe Celery
    50 g
  • recipe Carrot India
    50 g
  • recipe Garlic Loose China
    1 clove
  • recipe Rahma Extra Virgin Olive Oil
    1 tbsp
  • recipe Al Alali Tomato Paste
    1 tbsp
  • recipe Al Baker Plain Flour
    50 g
  • recipe Parmareggio Parmigiano Reggiano
    60 g
  • recipe Lurpak Unsalted Butter Block
    50 g
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Bayara Nutmeg Powder
    1 pinch
  • recipe Almarai Fresh Milk Full Fat
    900 g

How to Make

  • Prepare the béchamel: Melt the butter in a saucepan, add the flour and mix well. Pour the boiling milk, stirring constantly to avoid lumps, and bring to boil. Season with salt, a pinch of nutmeg and set aside.
  • Peel the onion and the carrots. Wash the celery.
  • Cut the vegetables into small chunks and brown then cook them slowly in a saucepan with the olive oil and a bunch of rosemary. Add the chicken meat and let it brown as well.
  • Add the tomato paste, cover with water and let it cook for 10 minutes.
  • Season with salt and pepper. Remove the rosemary and set aside.
  • Grease a baking pan with butter and pour a first layer of chicken sauce and béchamel at the bottom. Add a few drops of pesto. Then add a layer of lasagne, followed by another layer of sauces.
  • Sprinkle with grated Parmigiano Reggiano and continue to build the lasagna, alternating the pasta and sauces.
  • Make sure the final layer is sauce, and sprinkle with Parmigiano Reggiano. Bake in oven at 180° for 20 minutes.
  • Remove from the oven when it’s perfectly baked, crispy and golden brown. Let it cool for about 10 minutes before serving.