chicken and spinach pesto lasagna Recipe

8
Average
25 mins
35 mins
Average budget

Ingredients

12 uncooked lasagna noodles
3 tbs olive oil
1 cup onions, chopped
3 cloves of garlic, crushed
2 packages (12oz ea) frozen chopped spinach
3 cups diced chicken breast meat
1/2 tsp salt and pepper
2 cups ricotta cheese
1 large egg
1-1/2 cups prepared pesto sauce, plus 2 tbs
3/4 cups grated parmesan cheese
2 cups shredded mozzarella cheese

Preparation

Step 1

Preheat oven to 350°

Step 2

Spray 13x9 casserole or lasagna pan w/ nonstick cooking spray. Partially cook lasagna noodles according to package directions.

Step 3

Heat oil in large skillet over medium-high heat. Cook and stir onions and garlic until transparent. Add spinach; cook and stir 5 minutes. Add chicken and stir 5 minutes. Season w/ salt and pepper.

Step 4

In large bowl, mix together ricotta cheese, egg, pesto and parmesan cheese until thoroughly blended. Add chicken and spinach mixture to bowl and stir to combine.

Step 5

Spread 2 tbs pesto in bottom of pan.

Step 6

Layer 4 lasagna noodles, slightly overlapping. Top w/ one third of spinach ricotta mixture and one third of mozzarella. Repeat layers twice.

Step 7

Bake about 35-40 minutes or until hot and bubbly.