Give the hearty Italian classic a spring makeover. By using chicken and cottage cheese you'll reduce the fat, making this a great high carb meal for training.
Serves 4 with leftovers.
Preheat the oven to 180 degrees. Roast the diced squash with a little oil and seasoning until tender, around 20 minutes.
1 butternut squash, peeled and diced into chunks.
Put a sauté pan on high heat. Season the chicken thighs and sear, until browned. Remove from the pan and set aside.
4 de-boned, skinless, chicken thighs.
Lower the heat and add the diced onion with some seasoning. Sweat until soft. Add the garlic for a couple of minutes.
2 small onions, finely chopped.
2 garlic cloves, crushed.
Add the flour, stir, then add a splash of white wine. Let it bubble for a minute or two. Add the chicken stock and thighs back to the pan. Let this simmer on a low heat until the chicken shreds easily, around 20 minutes. Shred the chicken with two forks. Add the pesto and frozen peas; set aside.
1 tbsp plain flour.
150ml white wine.
600ml chicken stock.
1 jar of good quality pesto.
150g frozen peas.
Mash the squash with a fork. Add a little grated nutmeg and parmesan cheese.
In a food processor, blitz the cottage cheese with a little grated parmesan. Check the seasoning.
300g cottage cheese.
Layer the lasagne in a 20 x 30cm dish, as follows: Pesto sauce, lasagne sheets, squash, lasagne sheets, pesto sauce, lasagne sheets, cottage cheese. Bake in the oven for 40 minutes. Once cooked, let it sit for 10 minutes before slicing. Dot with pine nuts and basil.