Chicken Pesto Lasagna with a Corn Cream Sauce

This easy Pesto Lasagna with a creamy corn sauce is the perfect summer lasagna that'll feed a crowd.

Course Main

Cuisine Italian-Inspired

Keyword lasagna

Prep Time 1

Cook Time 55

Total Time 1 55

Servings pieces

Calories 388kcal

To make the corn sauce, add olive oil to a large skillet and heat on medium heat for 30 seconds before adding the onion and garlic. Cook for around 5 minutes, stirring consistently to avoid burning.
To the pan, add the corn and cook down for around 5 minutes, or until the corn is tender and juicy. Now add the salt, pepper, nutmeg, broth, lemon zest and lemon juice. Bring the sauce to a boil and then simmer for 5 minutes. Remove the sauce from the heat and safely transfer the mixture to a high-speed blender.
Let the sauce cool for 5-10 minutes before blending as blending a hot sauce can cause a blender to overflow. Blend till a beautiful, bechamel-like cream sauce is achieved. Taste the sauce for salt and adjust accordingly. Set aside.

To make the chicken, heat the same pan you cooked the corn in on medium-high heat for 1 minute before adding the ground chicken. Let it brown for around 4-5 minutes, using a meat tenderizer or fork to break up the chicken. To the chicken, add the salt, pepper, garlic + onion powder and chilli flakes. Stir until everything is coated.
Make a hole in the center of the chicken mixture and add the olive oil to the center. Heat for 1 minute before adding the onion and garlic to the center. Cook for 3 minutes before stirring to combine. Make sure the chicken and onions are well distributed, the chicken is cooked through and then set aside.

Preheat the oven to 375F.
Corn Sauce
To assemble the lasagna, layer as follows -
Spread 1 cup corn sauce on the bottom of the pan and then layer 2 fresh lasagna pasta sheets.
Spread 1 cup corn sauce on the noodles followed by 1/4 cup of the pesto. Sprinkle 1 1/2 cups of the cooked ground chicken mixture over the sauces.
Layer 2 fresh lasagna sheets over the chicken mixture then spread 1 cup corn sauce, 1/4 cup pesto and then sprinkle over 1 1/2 cups of the cooked ground chicken mixture.
Layer 2 fresh lasagna sheets over the chicken mixture then spread 1 cup corn sauce and 1/4 cup pesto. Finally, finish by sprinkling over top the freshly grated parmesan and grated mozzarella cheese. Then finish with a light sprinkle of fine ground semolina and a drizzle of olive oil (optional).
Cover with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for 25 more minutes.
Remove from the oven, let it cool for 10-15 minutes and then cut into nine pieces. Serve garnished with fresh basil!

This recipe is an incredible way to enjoy fresh corn during the summer months! However, if corn is not in season using frozen corn that has been defrosted works just as well.
If you love this recipe, try our Traditional Greek Pastitsio Recipe (Greek Lasagna)