Creamy Pesto Lasagna with Chicken

By lorik

Quick lasagna isn’t a fairy tale. Expedite its prep time with no-boil lasagna sheets. Only have regular sheets? Cook them 5 minutes before assembling.

Ingredients

• FOR THE BÉCHAMEL, MELT:
• 4 Tbsp. unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/4 tsp. ground nutmeg
• 1/2 cup purchased refrigerated basil pesto
• Salt and black pepper to taste
• FOR THE LASAGNA, STIR:
• 1 pkg. whole-milk ricotta cheese (15 oz.)
• 1 cup grated Parmesan
• 1/2 cup purchased refrigerated basil pesto
• 12 dry, flat, no-boil lasagna sheets
• 3 cups diced rotisserie chicken, divided
• 4 cups shredded part-skim mozzarella, divided

Details

Servings 12
Cooking time 120mins
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 350°.

For the béchamel, melt butter in a large saucepan over medium heat. Whisk in flour and cook 2 minutes. Slowly whisk in milk and nutmeg,
bring to a simmer, and cook 2 minutes more. Off heat, stir in 1/2 cup pesto; season with salt and pepper.

For the lasagna, stir together ricotta, Parmesan, and 1/2 cup pesto; season with salt and pepper. Spread 2/3 cup béchamel in bottom of a 9×13-inch baking dish. Lay 3 lasagna sheets side by side, top with 1/2 cup ricotta mixture, 3/4 cup chicken, 2/3 cup béchamel, and 3/4 cup mozzarella. Repeat layering three more times, topping the final layer with 1 1/2 cups mozzarella. Cover lasagna with foil.

Bake lasagna until bubbly, about 45 minutes. Remove foil and bake lasagna 15 minutes more, then broil on high until golden, 2–3 minutes. Let lasagna rest 15 minutes before serving.

Per serving: 536 cal; 33g total fat (16g sat); 106mg chol; 684mg sodium; 21g carb; 1g fiber; 36g protein