One-Pot Spinach, Pesto and Chicken Lasagna Recipe

Ah, lasagna. The messy, multi-layered, cheese-filled Italian classic that often requires more pots and pans than a small restaurant kitchen. If you’re like me and find yourself wanting a delicious lasagna without the hassle of a culinary attack on your kitchenware, then you’re in for a treat! I introduce to you: the One-Pot Spinach, Pesto & Chicken Lasagna. It’s everything you love about lasagna but without the drama.

Let’s be honest: life is short. If you’re not living it to the fullest, you’re living it to the fullest with a dirty kitchen. We’re all busy people. Between work, social obligations, and binge-watching entire Netflix series in a single weekend (not that I would know anything about that), who has time to prepare an elaborate meal that requires a degree from culinary school and the patience of a saint? Not!

So, let’s cut to the chase: The One-Pot Spinach, Pesto & Chicken Lasagna is the ultimate solution for the busy—yet sophisticated—foodie in all of us.

Prep Time: 5-10 minutes
Cook Time: 35 minutes
Serves: 4

Ingredients:

2 tbsp olive oil
2 chicken breasts, cut into small cubes
1 onion, finely chopped
2 garlic cloves, crushed
250g Mascarpone cheese
150g basil pesto
chicken stock (1 cube/tablet)
200g dried lasagna sheets
100g baby spinach leaves
125g buffalo mozzarella

50g Parmesan cheese, grated

Instructions:

1. Heat 1 tbsp oil in a wide, shallow saucepan or casserole dish or pot over a medium heat. Season the chicken and carefully place it into the pan, fry for 5 mins, or until nicely browned though it might not be thoroughly cooked. Transfer to a bowl and set aside.

2. Reduce heat to low and heat the remaining oil in the pot, add the onion and cook for 8-10 min, stirring occasionally, until softened. Stir in the garlic and sizzle for 30 seconds.

3. Add the Mascarpone and pesto, stirring into the onions, crumble over the stock cube and add 500ml hot water. Stir to combine and bring to a gentle bubble. Tip the chicken back into the pan.

4. Snap the lasagna sheets into smaller pieces, aiming to break each sheet into 3 or 4 pieces. Add to the sauce a few pieces at a time to stop the pieces from sticking to each other. Stir regularly for the next 3 minutes, then add the spinach, pushing it down into the sauce with the back of the spoon. Put the lid on and cook for 2-3 minutes.

5. Remove the lid and stir the lasagna; the spinach should have wilted and the pasta should be starting to soften. The sauce should still look quite loose, the liquid will be absorbed by the pasta as it cooks, but add a splash more water if it looks too dry or the pasta is sticking together. Stir every minute or so for the next 5 minutes, or until the pasta is cooked through and the sauce clings to the pasta. Heat the oven, choosing the grill mode.

6. Check the seasoning and add more salt or some pepper if needed. Tear the mozzarella into chunks and arrange on top of the lasagna, scatter with Parmesan, then place under the grill for 5-7 minutes, until golden and bubbling.