Chicken and Spinach Pesto Lasagna

READY IN: 55mins
SERVES: 8
YIELD: 1 lasagna
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

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