Chicken and Spinach Pesto Lasagna

Total Time
55mins
Prep 15 mins
Cook 40 mins

From the Kroger MyMagazine

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.
Most Helpful

5 5

Pretty much incredible! It didn't hurt that I had freshly-made pesto since a friend had given me about a bushel of her hydroponically-grown, organic basil. I pretty much followed the recipe, except I didn't have as much chicken as it called for. Didn't miss it. I also used regular lasagne noodles since it didn't seem that there would be enough moisture in the filling to cook the noodles enough. Its maiden voyage was for a fundraiser dinner - possibly daring, but how can you go wrong with pesto? I will definitely make this over and over, but maybe not to serve 80 people again. It was quite a process considering I spent the better part of a day just making the pesto. And I probably would make it without chicken. It really didn't need it. FYI, 6x the recipe did 3 steam-table pans for me. No leftovers to speak of, unfortunately!

5 5

This was absolutely amazing. I made it exactly as it said, but added mushrooms with the onions and garlic.

5 5

I LOVE pesto and this lasagna is absolutely scrumptious! Excellent comfort food! Got lots of compliments on this dish.