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
Details
Preparation
Step 1
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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