Chicken & Spinach Pesto Lasagna

Serves 8

Chicken & Spinach Pesto Lasagna
Chicken & Spinach Pesto Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    uncooked lasagna noodles

  • 3

    T EVOO

  • 1

    c onion, chopped

  • 3

    cloves garlic, crushed

  • 2

    pkgs. 12 oz each frozen chopped spinach

  • 3

    c cooked diced chicken breast meat

  • 1/2

    t salt

  • 1/2

    t black pepper

  • 2

    c ricotta cheese

  • 1

    lg egg

  • 1 1/2

    c prepared pesto sauce + 2 T

  • 3/4

    c grated Parmesan cheese

  • 2

    c shredded mozzarella cheese

Directions

Preheat oven to 350. Spray 13x9 casserole or lasagna pan with nonstick cooking spray. Partially cook (about 1/2) lasagna noodles according to pkg directions. Heat oil in lg skillet over med high heat. Cook & stir onions & garlic until transparent. Add spinach; cook & stir about 5 min. Add chicken & stir about 5 min. Season with salt & pepper. In lg bowl mix together ricotta cheese, egg, pesto & Parmesan cheese until thoroughly blended. Add chicken & spinach mixture to bowl & stir to combine. Spread 2 T pesto in bottom of prepared pan. Layer 4 lasagna noodles, slightly overlapping. Top with 1/3 of spinach ricotta mixture & 1/3 of mozzarella. Repeat layers twice. Bake 35-40 min or until hot & bubbly. Refrigerate any leftovers.

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