Nut-Free Pesto Chicken & Butternut Squash Lasagne

Start by prepping the chicken. Place the chicken breasts in a large pot. Season with salt and pepper, crumble in the stock cube, and cover with 1 inch of water. Bring to a boil, then reduce the heat and simmer until the chicken reaches 165°F (74°C) or is no longer pink in the middle — about 10 – 20 minutes depending on size. Remove, cool slightly, then shred with two forks and set aside.

Next, prep the pesto. In a food processor, pulse the garlic and basil until roughly chopped. Add olive oil and black pepper, blending until smooth (add more oil if too thick). Add the cheese and pulse to combine. Taste and add salt as needed. Toss the shredded chicken with the pesto until evenly coated. Set aside.

Now prep the Butternut Squash mash. Peel the butternut squash, remove the seeds, and chop into small cubes. Bring 700ml water with 1 tsp salt to a boil. Add the squash and boil for about 20 minutes until a fork easily pierces a cube. Drain well in a colander, then return to the pan. Add 1 tbsp butter and 1 tsp pepper. Mash by hand or blend on low speed until smooth. Set aside.

And finally (before assembling), prep the Bechamel Sauce. In a small saucepan, heat the milk with parsley stalks, bay leaf, peppercorns, and onion slice. Bring slowly to a simmer, then remove from heat and strain the milk into a jug. In the same pan, melt the butter gently (do not brown). Add the flour and stir over medium heat to form a smooth paste. Gradually add the infused milk whisking continuously. Once half the milk is incorporated, switch to a whisk and add the rest more quickly, whisking until smooth and glossy. Simmer gently for 5 minutes, whisking occasionally. Season with salt and pepper to taste.

Now we have all our elements, we are ready to assemble the lasagne!  Preheat the oven to 180°C (160°C fan). Lightly grease a large, deep rectangular baking dish. Layer in this order: Butternut squash mash, Pesto shredded chicken, Lasagne sheets, Béchamel sauce. Repeat the layers twice, finishing with a layer of béchamel sauce on top. Grate Parmesan cheese over the top.