- 2 tablespoons olive oil
- 600g chicken mince
- 3/4 cup basil pesto
- 250g crème fraiche
- 1 cup grated parmesan cheese, plus extra for sprinkling
- salt and freshly ground black pepper
- 400g fresh lasagne sheets
- 1/4 cup pine nuts
Preheat the oven to 180 C.
Heat 1 tablespoon of oil in a frying pan and sauté the chicken mince until cooked through. Remove from the heat and allow to cool.
Mix the chicken mince with the pesto, crème fraiche and parmesan, adding salt and freshly ground black pepper to taste.
Bring a large saucepan of salted water to the boil and place one lasagne sheet in the water. Allow to cook for 2 minutes and then remove the sheet and drain well.
Place the sheet in the base of a lasagne dish and cover with ¼ of the chicken mixture. Cook another sheet in boiling water and lie on top of the chicken, top with another layer of chicken and continue to layer pasta and chicken finishing with a pasta layer.
Brush the top with oil and bake for 15 minutes. Sprinkle the top with remaining parmesan and pine nuts and bake for a further 5 minutes taking care not to burn the pine nuts.