Dairy Council Northern Ireland

Milk it for all it's worth


Recipes

‘Going for Gold’ Chicken & Pesto Lasagne

Serves 4

The cooking challenge

The 2012 Olympic Games will be held in London. Students are invited to plan a two–course meal for four sporty friends to enjoy before watching their favourite event.
‘Going for Gold’ Chicken & Pesto Lasagne

Alex Davis

kCal
per serving
643

Teacher/School/Category

  • Special Education
  • Fleming Fulton School, Belfast
  • Special Education

Ingredients

  • 1 packet chicken thighs
  • 1 packet pancetta or bacon cubes
  • 1 packet lasagne sheets
  • 1 jar green pesto
  • 500g ricotta cheese
  • 25g Northern Ireland cheese, grated
  • 2 courgettes, sliced thinly lengthways
  • 1 bunch asparagus spears
  • 1 bag spinach
  • 3 cloves garlic, crushed
  • 1 red onion, chopped
  • 2 tbsp chicken stock
  • 1 handful fresh basil, chopped
  • Lemon juice
  • Salt and pepper

Method

  • Slice chicken into thin strips, remove sinew or fat. Heat a frying pan with a little oil and fry the chicken and pancetta. Set aside to cool.
  • In the pan, sauté the chopped onion. Add the garlic and cook for 1 minute. Add chicken, pancetta, pesto, stock and a little water. Add the spinach to wilt, and season.
  • Preheat the oven to 170ºC /Gas 3. Use a large lasagne dish and assemble – layer the chicken pesto mix, add a layer of lasagne sheets, and then a layer of courgette strips and asparagus spears. Repeat until the dish is full. Cover with foil and bake for 35 minutes.
  • Mix the ricotta with basil, salt & pepper and a squeeze of lemon juice. Remove the lasagne from the oven, take off the foil and spread the ricotta cheese mixture on top. Sprinkle with grated cheese and bake for 10 minutes more.
  • Serve with a salad of tomatoes, mixed leaves and roasted peppers.

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From the farm to the fridge, the Dairy Council for Northern Ireland acts on behalf of the dairy industry, advertising and promoting the natural goodness and quality of Northern Ireland milk and dairy products.

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