- 35 min
- 55 min
- 8 sheets fresh pasta, 11 x 33 cm (4 1/2 x 13 in) each
- 150 ml (2/3 cup) olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 1 can 796 ml (28 oz) diced plum tomatoes
- 300 g (2/3 lb) spinach leaves, washed, blanched and cooled
- 125 ml (1/2 cup) shelled, unsalted pistachio nuts
- 250 ml (1 cup) Saputo grated Parmesan cheese
- 30 ml (2 tbsp) water
- 300 g (2/3 lb) boneless skinless chicken breasts, cut into 1.5 cm (1/2 in) cubes
- 475 g (1 container) Saputo Ricotta Fiorella
- 180 g (6 oz) Saputo Provolone cheese, sliced
- Salt and freshly ground pepper, to taste
- Preheat the oven to 180˚C / 350˚F.
- Cook the pasta in boiling salted water until al dente. Drain and run under cold water. Drain again and toss with 30 ml (2 tbsp) of oil. Reserve.
- In a skillet, heat 30 ml (2 tbsp) of oil on medium heat, add the onions and garlic and cook 4 minutes until soft but not browned. Add the tomatoes, bring to a boil, season with pepper and simmer for 10 minutes. Remove from the heat and allow to cool.
- Gently squeeze the spinach to extract the excess water. Chop the spinach coarsely; you should have about 180 ml (3/4 cup).
- In a food processor or using a hand blender, purée the spinach, pistachios, 1/2 of the Parmesan cheese, the water and 60 ml (1/4 cup) of the oil. Blend until smooth, adding a bit more water, if necessary.
- In a skillet, heat 30 ml (2 tbsp) of oil. Season the chicken with salt and pepper and fry for 2 minutes, stirring often, until the meat is white all over. Combine the chicken with the spinach mixture.
- In a bowl, combine the Ricotta with the remaining Parmesan and mix well. Season to taste.
- In a 22 x 33 cm (9 x 13 in) rectangular baking dish, spread 1/3 of the tomato sauce. Layer the dish as follows: 2 pasta sheets, the Ricotta mixture, 2 more pasta sheets, 1/3 of the tomato sauce, 2 more pasta sheets, the chicken pesto mixture, 1/2 of the Provolone cheese, 2 pasta sheets, the remaining 1/3 of the tomato sauce and the rest of the cheese.
- Bake for 35 minutes or until bubbling and browned around the edges.
Tip: This cheesy, delicious lasagna is great for potlucks or big family dinners. The pistachios add a nice richness and just a hint of flavour. Use blanched rapini or older arugula leaves instead of the spinach if you prefer a more pronounced flavour.
The lasagna can be served immediately or cooled, covered and refrigerated for 2 days. Reheat in a 180˚C / 350˚F oven until warmed through.