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  3. Chicken Pesto Roll Up Lasagne

Chicken Pesto Roll Up Lasagne

Ȑ
Difficulty
Medium
ȑ
Time
120 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes: 1

280 g type 00 flour
2  eggs
3  egg yolks
1 pinch salt
  semolina, as needed, for dusting


1  butternut squash
3  olive oil
4  boneless skinless chicken breast
2  onions, chopped
2  garlic cloves, crushed
1  plain flour
600 ml chicken stock
500 g mascarpone
190 g green pesto
30 g basil, chopped
0.25 tsp. freshly grated nutmeg
90 g Parmesan, finely grated
2  milk
50 g pine nuts
1 handful rocket leaves, to garnish


Instructions

STEP 1/8

Preheat your oven to 180˚C

STEP 2/8

Halve the butternut squash and rub the inside halves with 1 tbsp of olive oil. Place the halves face down on a parchment lined oven tray and roast for 50-60 minutes

Remove from the oven.Once cool enough to handle, discard the seeds and then scoop the flesh into a bowl. Mash with a fork and leave to one side to cool completely

STEP 3/8

Heat 2 tbsp olive oil in a casserole or deep sauté pan. Add the chicken breasts and brown for a few minutes on each side. Remove chicken

Add the onion and garlic to the pan, cook until soft, then stir in flour. Cook for a minute or two, then pour in chicken stock and stir until smooth

Return the chicken breasts to the pan and simmer gently until the chicken is cooked through – around 12 minutes

STEP 4/8

Shred the chicken with a fork, then stir in half of the mascarpone, pesto and chopped basil. Set aside to cool

STEP 5/8

Add the pasta ingredients to the bowl, fitted with the dough hook, and run the kitchen machine on speed 1 until the dough begins to come together.

Increase to speed 2 and knead the dough for  7 minutes until you have a smooth ball. Add a drop of water if you feel the mixture is too dry, but it should not be a soft dough

Rest the dough, wrapped in cling film, in the fridge for 30 minutes

STEP 6/8

Fit the lasagne roller to the low speed outlet on your machine

Unwrap the dough and roll through the widest setting (0) on speed 1. Fold the dough in half and roll again

Repeat this twice more until the dough is smooth. Dust with a little semolina if you feel it is sticking

STEP 7/8

Adjust the width setting on the roller to 1 and pass the dough through. Adjust again to 2, and repeat. Continue this way until setting 8

Cut the long pasta strips into sheets about 15cm long. Spread mashed butternut squash onto each sheet followed by a generous spoon of the chicken mixture

Roll the sheets up around the filling and carefully lift each roll into a baking dish

STEP 8/8

Mix together the remaining mascarpone and milk into a smooth sauce and pour over the top. Sprinkle with Parmesan and top with pine nuts

Bake in the preheated oven for 45 minutes until browned and bubbling. Serve scattered with rocket leaves

  1. Back to homepage
  2. Recipes
  3. Chicken Pesto Roll Up Lasagne

Chicken Pesto Roll Up Lasagne

Ȑ
Difficulty
Medium
ȑ
Time
120 min
&
Author
lorem ipsum
Servings:6
Makes:1

Ingredients


280 g type 00 flour
2  eggs
3  egg yolks
1 pinch salt
  semolina, as needed, for dusting


1  butternut squash
3  olive oil
4  boneless skinless chicken breast
2  onions, chopped
2  garlic cloves, crushed
1  plain flour
600 ml chicken stock
500 g mascarpone
190 g green pesto
30 g basil, chopped
0.25 tsp. freshly grated nutmeg
90 g Parmesan, finely grated
2  milk
50 g pine nuts
1 handful rocket leaves, to garnish

Instructions

STEP 1/8

Preheat your oven to 180˚C

STEP 2/8

Halve the butternut squash and rub the inside halves with 1 tbsp of olive oil. Place the halves face down on a parchment lined oven tray and roast for 50-60 minutes

Remove from the oven.Once cool enough to handle, discard the seeds and then scoop the flesh into a bowl. Mash with a fork and leave to one side to cool completely

STEP 3/8

Heat 2 tbsp olive oil in a casserole or deep sauté pan. Add the chicken breasts and brown for a few minutes on each side. Remove chicken

Add the onion and garlic to the pan, cook until soft, then stir in flour. Cook for a minute or two, then pour in chicken stock and stir until smooth

Return the chicken breasts to the pan and simmer gently until the chicken is cooked through – around 12 minutes

STEP 4/8

Shred the chicken with a fork, then stir in half of the mascarpone, pesto and chopped basil. Set aside to cool

STEP 5/8

Add the pasta ingredients to the bowl, fitted with the dough hook, and run the kitchen machine on speed 1 until the dough begins to come together.

Increase to speed 2 and knead the dough for  7 minutes until you have a smooth ball. Add a drop of water if you feel the mixture is too dry, but it should not be a soft dough

Rest the dough, wrapped in cling film, in the fridge for 30 minutes

STEP 6/8

Fit the lasagne roller to the low speed outlet on your machine

Unwrap the dough and roll through the widest setting (0) on speed 1. Fold the dough in half and roll again

Repeat this twice more until the dough is smooth. Dust with a little semolina if you feel it is sticking

STEP 7/8

Adjust the width setting on the roller to 1 and pass the dough through. Adjust again to 2, and repeat. Continue this way until setting 8

Cut the long pasta strips into sheets about 15cm long. Spread mashed butternut squash onto each sheet followed by a generous spoon of the chicken mixture

Roll the sheets up around the filling and carefully lift each roll into a baking dish

STEP 8/8

Mix together the remaining mascarpone and milk into a smooth sauce and pour over the top. Sprinkle with Parmesan and top with pine nuts

Bake in the preheated oven for 45 minutes until browned and bubbling. Serve scattered with rocket leaves

Notes