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Chicken and Spinach Pesto Lasagna


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  • 12 uncooked lasagna noddles
  • 3 tbsp olive oil
  • 1 cup onions, chopped
  • 3 cloves garlic, crushed
  • 2 packages (12 oz each) frozen chopped spinach
  • 3 cups cooked diced chicken breast meat
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups ricotta cheese
  • 1 large egg
  • 1 1/2 cup prepared pesto sauce, plus 2 tbsp
  • 3/4 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese


Servings 8


Step 1

Preheat oven to 350
Partially cook lasagna noddles according to package directions
Heat oil in large skillet over medium-high heat
Cook and stir onions and garlic in oil until transparent
Add spinach to oil and cook for 5 minutes while stirring
Add chicken to oil and stir for 5 minutes
Season oil mixture with salt and pepper
In a large bowl, mix the ricotta cheese, egg, pesto, and parmesan cheese until throughly blended
Stir chicken and pesto mixture into large bowl with cheeses
Spread 2 tbsp pesto in bottom of prepared pan
Layer 4 lasagna noddles (slightly overlapping) and top with 1/3 of spinach ricotta mixture and 1/3 mozzarella cheese
Repeat layers twice
Bake for 35-40 minutes or until hot and bubbly

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