Kaye and Geoff's Recipes - Main Courses
Chicken Pesto Lasagne (serves 8-10)
4 double chicken breasts 1 pkt instant lasagne sheets
200 gm freshly grated mozzarella
1 bunch basil 1 cup freshly grated parmesan
30 gm pinenuts, toasted 1 tsp finely chopped garlic
2 tsp lemon juice 3/4 cup olive oil
300 gm butter 300gm plain flour
1 litre milk
1 tsp olive oil 2 brown onions, finely chopped
crushed garlic to taste 2 kg finely chopped tomatoes
1 cup red wine 1/4 cup finely chopped basil
1/4 cup finely snipped chives
Pesto
Process basil leaves, parmesan, pinenuts, garlic, lemon juice and salt and freshly ground black pepper to taste in a food processor or until finely chopped and well combined. With motor running, gradually add oil in a steady stream and process until well combined. Store in the refrigerator in an airtight container until required.
Bechamel Sauce
Melt butter in a suacepan. Stir in flour and cook over medium heat for 1 minute or until roux thickens. Remove from heat and gradually blend in milk. Cook over low heat, stiring constantly, until mixture boils and thickens. Stir in three-quarters of the pasto. Cover closely with plastic wrap and set aside.
Concassé
Heat oil in a saucepan and cook onion and garlic over medium heat until onion is soft. Stir in tomato, wine, herbs and salt and cracked black pepper to taste. Cook over low heat for 15 minutes or until reduced.
Assembly
Trim and thinly slice the chicken breasts.
Spread a layer of bechamel over base of a greased, deep baking dish. Top with a layer of pasta sheets and chicken. Repeat layering with remaining ingredients. Top with mozzarella.
Bake at 180°C for 30 minutes or until cooked through and golden. Serve with concassé and remaining pesto.