3x organic chicken breasts (veggie option 1x bag mushrooms)
Handful of silverbeet or spinach
1.5- 2 cups of pesto - you can use homemade or buy already made
2 cups of milk or almond milk
Fresh herbs - I used lemon balm but you can use parsley or any thing you have!
1 x small tub of ricotta cheese
1 cup of parmesan
2 x lemons
Salt/ pepper + chilli flakes
2 tbsp butter
6 teaspoons of plain flour
Heat oven to 180 degrees
Slice each chicken breast into two thin breasts,
season with olive oil and salt + pepper. Place on lined tray.
Peel and slice pumpkin into thin slices, season with salt pepper, olive oil, sprinkle of chilli flakes and fresh herbs.
Place on lined tray.
Bake chicken and pumpkin for 30 mins until cooked. Pumpkin might take a little longer.
If you are doing the veggie option, slice mushrooms and place in a pot, mix with olive oil, salt, pepper and fresh herbs.
Heat butter and milk together in pot, stirring for a few minutes, add flour and continue to stir for a few more minutes. Add pesto and stir until sauce thickens ( another minute or 2 ) turn off heat and leave in pot.
Remove chicken and pumpkin from oven.
Allow chicken to cool down and shred into small pieces.
In a bowl mix ricotta, egg and juice of one lemon. Season with a little salt pepper.
In a large lasagna dish place 1/4 pesto sauce as the bottom layer.
Then mix the chicken or veggie option with the remaining pesto sauce.
Layer the lasagna, place 3 lasagna sheets over pesto, 1/3 ricotta mixture, pumpkin, chicken & pesto, sprinkle of parmesan then repeat. On the last layer add finely sliced silverbeet or spinach over layers. Place dollops of the last ricotta mixture and sprinkle a good handful of parmesan. Squeeze 1 lemon over top and a dash of olive oil. Cover with tin foil and place in oven for 25 mins on 180 °C take the tinfoil off and cook for another 5 mins to crisp up the topping. Serve hot as is or with a salad :)