Chicken Pesto Lasagna

Time: 1. 5 hours

Perfect combinations of flavour and texture… true love.

Music Selection : Pink – True Love

Ingredients:

Olive oil

1/2 cup butter

1 shallot, peeled and finely diced

4 cloves garlic, minced

2 tsp fresh thyme leaves

2 tsp fresh rosemary, finely diced

Salt/pepper

1/2 cup flour

2 cups milk

2 cups chicken broth

8 chicken thighs skinless and boneless

10 slices provolone cheese (or 2 cups shred)

3 cups mozzarella cheese, shred

2 boxes no boil lasagna noodles

2 cups fresh basil pesto

4 cups fresh spinach

Directions:

Preheat oven to 375 degrees.

Cut up chicken thighs into bite size pieces (1 cm cubes).

In large skillet, place oil and heat on medium. Saute the shallots and chicken. Remove from skillet.

In skillet make a bechamel sauce – add the butter and saute the garlic. Add the flour to form a roux. When it is well blended, whisk in the milk and chicken broth. Thicken and then add 1 cup of the mozzarella cheese and herbs. Mix well and remove from heat.

In large lasagna pan, put some oil on the bottom of the pan. Brush evenly. Place on layer of lasagna noodles to cover bottom of pan. Spread ¼ of the bechamel sauce evenly over the noodles.

Add another layer of the lasagna noodles. Then spread 1/2 of the pesto evenly over the noodles. Top with ½ of the spinach.

Place another layer of lasagna noodles and gently press down. Add the chicken/shallots in an even layer. Then spoon ½ of the bechamel sauce on top of the chicken so it is evenly spread.