Lasagne just moved to a whole new level 😊
Ingredients:
2Tbsp olive oil
1 red onion (chopped)
2 garlic cloves (crushed)
4 skinless chicken breasts (chop into cubes)
1Tbsp flour
600ml hot water mixed with 1Tbsp chicken stock
500g smooth cottage cheese
1 sachet Ina Paarman Basil Pesto
Bunch fresh basil leaves (chopped and some whole leaves to serve)
1 butternut (peeled, deseeded and cut into chunks)
1tsp nutmeg
12 lasagne sheet
White sauce (1Tbsp flour, 1 Tbsp butter & 1 cup milk)
½ cup grated gouda
Method:
In a pan, heat the oil and add onions. Cook until soft and then add garlic and cook for a few minutes more. Push onions and garlic to the edge of the pan, add the chicken pieces and cook for a few pieces until brown. Sprinkle over flour and stir it into the onion mixture. Pour in the stock mixture. Cover and simmer for 10 minutes or until the chicken is cooked through. Add half the cottage cheese and the pesto sachet, stirring until the cheese has melted into the sauce, bubble for a few minutes to thicken a little and then remove from the heat and stir in the basil leaves.
In the air fryer, spray and cook the basket. Add the butternut cubes and cook on 200 degrees for 12 minutes. .Alternatively, you can boil the bitternut until soft. When cooked, season with nutmeg and mix together.
Heat the oven to 180 degrees, spoon half of the chicken pieces into the bottom of an ovenproof dish. Cover with lasagne sheets, then the butternut cubes. Top with lasagne sheets, the remaining chicken mixture then a final layer of lasagne. Make a white sauce, in a pot, melt butter and mix in flour. Add milk slowly and mix together as you do so, Add cheese and allow it to thicken and then pour over lasagne.
Bake for 40 minutes and scatter with extra basil leaves to serve.
Serve with a glass of Chenin Blanc and enjoy 🙂
Tickle your tastebuds 