Chicken & Spinach Pesto Lasagna

By á-178825

Serves 8

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

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.