Chicken, Mushroom and Pesto Lasagne

I haven’t cooked anything new for a few days, so I’m reposting an old favourite today. I still haven’t homemade decent pasta yet, and I may have to bite the bullet and invest in a machine soon!


So, lesson one, don’t try to make pasta for the first time on a Monday night while hungry and tired! Apart from the stretchy, odd, undercooked taste of “almost pasta” though, the flavours in this were delicious.

Lesson two? Take your wedding ring off before working with any type of dough you idiot.

Pesto is possibly my favourite thing about Italian cooking. Basil, cheese and nuts. I can’t think of three more enjoyable things, without using the word beer.



Serves 2-4, greed dependent

  • Lasagne sheets
  • 350g diced or minced chicken
  • 350g chestnut mushrooms
  • About 3 large handfuls of fresh spinach
  • 60g basil
  • 50g grana padano or other hard cheese, plus more for optional sprinklage
  • 50g pine nuts
  • A tub of ricotta
  • Olive oil
  • Salt and pepper


Put your lasagne sheets in a bowl of warm water with a little salt, to soak a little until they’re needed.


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