Chicken Spinach Pesto lasagna

By mrsstein1

Ingredients

• 12 uncooked lasagna noodles
• 3 tbsp olive oil
• 1 cup onion chopped
• 3 cloves garlic crushed
• 2 packs 12 oz frozen chopped spinach
• 3 cups diced chicken breast
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups ricotta cheese
• 1 large egg
• 1 1/2 cups prepared pesto sauce
• 3/4 cup grated parmesan cheese
• 2 cups shredded mozzarella

Preparation

Step 1

Preheat oven to 350
spray a 13x9 pan
Heat oil in skillet over medium heat and cook onions and garlic until transparent. Add spinach and cook 5 minutes. Add chicken and cook 5 minutes longer. Season with salt and pepper.
In large bowl mix ricotta, egg and Parmesan cheese. Add chicken mixture to the bowl. Mix well.
Spread 2 tablespoons pesto on the bottom of the pan.
layer 4 noodles, slightly overlapping. Top with a third os spinach mixture and third mozzarella. Repeat twice.
Bake 35 to 45 minutes or until hot and bubbly.