Creamy Pesto and Chicken Lasagna

By Nanatimesthree

Ingredients

• 4 tablespoons butter
• 1/4 cup flour
• 3 cups milk
• 1/4 teaspoon ground nutmeg
• 1/2 cup refrigerated basil pesto
• Salt and black pepper to taste
• 1 package ricotta cheese
• 1 cup grated Parmesan
• 1/2 cup refrigerated basil pesto
• 12 flat, no-boil lasagna sheets
• 3 cups diced rotisserie chicken, divided
• 4 cups shredded part-skim mozzarella, divided

Preparation

Step 1

Prehat over to 350.

To make bechamel, melt butter in a large saucepan over medium heat. Whick in flour and cook 2 minutes.

Slowly whisk in milk and nutmeg, bring to a simmer, and cook 2 minutes more. Off heat, stir in 1/2 cup pesto; season with salt and pepper.

For the lasagna stir together ricotta, parmesan, and 1.2 cup pesto; season with salt and pepper.

Spread 2/3 cup bechamel in bottom of a 9 x 13 inch baking dish. Lay 3 lasagna sheets side by side top with 1/2 cup ricotta mixture, 3/4 cup chicken, 2/3 cup bechamel, and 3/4 cup mozzarella. Repeat layering three more time, topping the final layer with 1 1/2 cups mozzarella. Cover lasagna with foil.

Bake lasagna until bubbly, about 45 minutes. Remove foil and bake lasagna 15 minutes more, then broil on high until golden, 2 to 3 minutes. Let lasagna rest 15 minutes before serving.