Chicken and Spinach Pesto Lasagna

READY IN: 55mins
Recipe by Chef JDecember28

From the Kroger MyMagazine

Top Review by angiebroyles

This was really good, we loved it!! I made a homemade spinach walnut pesto and added 4 roasted red bell peppers, just because I love that flavor combination. Skipped the mozzarella in layers and just added it on top. Used cottage cheese in place of the ricotta and threw in some leftover silken tofu I had. All in all a great recipe that can be adjusted to your preferences!

Ingredients Nutrition

Directions

  1. Preheat oven to 350, spray a 13x9" casserole or lasagna pan with nonstick spray.
  2. Heat oil in skillet over med-high heat.
  3. Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent.
  4. Add Spinach; cook and stir about 5 minute.
  5. Add chicken; cook and stir about 5 minute.
  6. Season with salt and pepper.
  7. In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
  8. Add chicken and spinach mixture to bowl and stir to combine.
  9. Spread 2 tbsp pesto in bottom of prepared pan.
  10. Layer 4 lasagna noodles, slightly overlapping.
  11. Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
  12. Repeat layers twice.
  13. Bake about 35 to 40 min or until hot and bubbly.
  14. Refrigerate any leftovers.

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