Chicken and Spinach Pesto Lasagna
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 12 uncooked lasagna noodles
- 3 tablespoons olive oil
- 1 cup onion, chopped
- 3 garlic cloves, crushed
- 2 (12 ounce) packages frozen spinach
- 3 cups diced cooked chicken
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 cups ricotta cheese
- 1 large egg
- 1 1⁄2 cups prepared pesto sauce, plus
- 2 tablespoons prepared pesto sauce
- 3⁄4 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
directions
- preheat oven to 350.
- spray a 13x9 inch casserole pan with nonstick cooking spray. Partially cook lasagna noodles.
- Heat oil in a large skillet over medium-high heat. Cook and stir in onions and garlic until transparent. Add spinach ; cook and stir about 5 minute. Add chicken and stir for about 5 minutes. Season with Salt and Pepper.
- In large bowl, mix together ricotta cheese, egg, pesto and parmesan cheese until well blended. Add chicken and spinach mixture to bowl and stir to combine.
- Spread 2 tablespoons of pesto to the bottom of prepared pan.
- Layer 4 lasagna noodles, slightly overlapping. Top with one third of spinach/ricotta mixture and one third of mozzarella. Repeat layers twice.
- Back about 35-45 minutes or until hot and bubbly.
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