Barbeque Chicken, Mushroom and Pesto Lasagne

1 Hour

Serves 6

Barbeque Chicken, Mushroom and Pesto Lasagne

Pesto is the go for this barbeque chicken lasagne – perfect for when you’re looking to put a twist on tradition.


Olive oil
250g mushrooms, sliced
½ cup flat leaf parsley, chopped
½ barbequed chicken, skin and bones removed, shredded
220g store bought chunky basil pesto
400g ricotta cheese
200g mascarpone cheese
¼ cup grated parmesan cheese
375g packet Latina™ Fresh Lasagne Sheets


  1. Preheat oven to 180°C (160°fan forced). Heat a little olive oil in a frying pan over medium heat and cook mushrooms for 4-5 minutes, until tender and just beginning to release juices. Add parsley and stir through. Remove to a bowl. Add the chicken and pesto.
  2. In another bowl combine the chesses.
  3. Layer one third of the chicken mixture in a deep 30cmx20cm ovenproof dish followed by a layer of lasagne sheets, one third of the cheeses, more lasagne sheets, then 2 layers of chicken mixture and lasagne sheets. Finish with the remaining two thirds of cheeses, spread evenly and pressed down to cover the top layer of lasagna sheets.
  4. Cover the dish with baking paper and foil and bake for 30 minutes. Remove the foil and paper and bake a further 10-15 minutes, or until the top is golden. Remove from oven and allow to stand for 5 minutes before serving.


  1. Serve this simple barbeque chicken lasagne with rocket and tomato salad.