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One-Pan Pesto Chicken and Spinach Lasagne Recipe

★★★★★

4.6 from 503 reviews
  • Author: Cleo
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

This one-pan pesto, chicken, and spinach lasagne is a quick, delicious twist on the classic baked lasagne. Combining tender chicken, creamy mascarpone, vibrant pesto, and fresh spinach, all cooked in a single pan and finished under the grill, this meal is perfect for an easy weeknight dinner without compromising on flavor or texture.

Ingredients

Scale

Protein & Dairy

  • 2 chicken breasts, cut into small pieces
  • 250g mascarpone
  • 125g ball of mozzarella
  • 50g parmesan, grated

Vegetables & Aromatics

  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 100g baby spinach

Pantry Items & Others

  • 2 tbsp olive oil
  • 150g pesto
  • 1 chicken stock cube
  • 200g dried lasagne sheets

Instructions

  1. Brown the Chicken: Heat 1 tbsp olive oil in a wide, shallow saucepan or casserole dish over medium heat. Season the chicken pieces and add to the pan. Fry for about 5 minutes until the chicken is nicely browned but not fully cooked through. Remove the chicken from the pan and set aside.
  2. Sauté the Onions and Garlic: Lower the heat to low and add the remaining oil to the pan. Add the finely chopped onion and cook for 8-10 minutes, stirring occasionally until softened. Stir in the crushed garlic and cook for another 30 seconds to release its aroma.
  3. Create the Sauce: Mix the mascarpone and pesto into the softened onions and garlic in the pan. Crumble the chicken stock cube over this mixture and add 500ml of hot water. Stir everything together and bring it to a gentle simmer. Return the browned chicken pieces back into the sauce.
  4. Add the Lasagne Sheets: Break each dried lasagne sheet into 3 or 4 smaller shards. Gradually add these into the sauce a few pieces at a time, stirring to prevent sticking. Stir frequently for about 3 minutes until the pasta starts to soften.
  5. Incorporate the Spinach: Add the baby spinach to the pan, pushing it down into the sauce with the back of a spoon. Cover the pan with a lid and cook for 2-3 minutes until the spinach wilts.
  6. Cook the Lasagne: Remove the lid and stir the mixture again. The pasta sheets should be softening and the sauce will still be somewhat loose. Add a splash of water if it looks too dry or the pasta sticks together. Continue stirring every minute or so for about 5 minutes until the pasta is fully cooked and the sauce clings nicely to the pasta.
  7. Grill to Finish: Preheat the grill. Season the lasagne with salt and pepper to taste. Tear the mozzarella into chunks and scatter over the lasagne. Sprinkle the grated parmesan on top. Place the dish under the grill for 5-7 minutes until the cheese is golden and bubbling. Serve hot.

Notes

  • You can substitute the chicken breasts with turkey or omit the meat for a vegetarian option.
  • Use fresh spinach rather than frozen for best texture and flavor.
  • If the sauce thickens too much before the pasta is cooked, add more hot water gradually.
  • Make sure to stir regularly after adding the pasta sheets to prevent clumping.
  • This dish is best served immediately once grilled, as the cheese topping tastes best fresh and bubbly.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Keywords: one-pan lasagne, pesto chicken lasagne, spinach lasagne, quick lasagne recipe, easy Italian dinner, creamy pesto chicken, stovetop lasagne

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Find it online: https://cleobrixton.com/one-pan-pesto-chicken-and-spinach-lasagne-recipe/