Chicken and Pesto Lasagne | Rowena G's Recipes

Ingredients

• 2 tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, crushed
• 1 kg chicken thighs (skin removed)
• 1 tbsp plain flour
• 400ml chicken stock (can use 1 chicken stock cube to make)
• 200 g cream cheese (Philly is good)
• 250 g ricotta(or another soft cheese)
• 190g jar pesto
• 1 butternut squash, peeled, deseeded and cut into chunks or (300g of frozen pumpkin chunks)
• good grating of nutmeg
• 12 lasagne sheets
• 85g Parmesan, grated
• splash of milk
• 50g pine nuts
• Heat the oil in a large casserole dish. Add the onions and cook until softened.
• Take the pan off the heat and take the chicken out. Using a knife and fork, pull or cut the chicken into bite-sized chunks. Discard the bones.
• Main Dishes