CHICKEN PESTO LASAGNA RECIPES RECIPES

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CHICKEN AND SPINACH PESTO LASAGNA RECIPE | ALLRECIPES



Chicken and Spinach Pesto Lasagna Recipe | Allrecipes image

This is a delicious different kind of lasagna!

Provided by merina

Categories     Main Dishes    Pasta    Chicken

Total Time 1 hours 31 minutes

Prep Time 25 minutes

Cook Time 1 hours 6 minutes

Yield 1 9x13-inch casserole dish

Number Of Ingredients 18

¼ cup pine nuts
3 cups fresh basil leaves
¾ cup grated Parmesan cheese
½ cup olive oil
4 cloves garlic
12 lasagna noodles
cooking spray
3 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, crushed
2 (12 ounce) packages frozen chopped spinach
3 cups diced cooked chicken breast
1 teaspoon salt
1 teaspoon ground black pepper
2 cups ricotta cheese
¾ cup grated Parmesan cheese
1 egg
2 cups shredded mozzarella cheese

Steps:

  • Heat a large skillet over medium heat. Add pine nuts and cook, stirring occasionally, until toasted and fragrant, about 3 minutes. Transfer to a food processor.
  • Place basil leaves, 3/4 cup Parmesan cheese, 1/2 cup olive oil, and 4 cloves garlic in the food processor with the pine nuts. Blend pesto into a smooth paste, about 3 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onion and 3 cloves garlic; cook and stir until translucent, about 5 minutes. Add spinach; cook and stir until heated through, about 5 minutes. Stir in chicken; cook until heated through, about 5 minutes. Season with salt and black pepper.
  • Mix ricotta cheese, 3/4 cup Parmesan cheese, and egg together in a large bowl. Stir in 1 1/2 cup pesto. Add spinach and chicken mixture; stir to combine.
  • Spread remaining 1/2 cup pesto in the casserole dish. Arrange 4 lasagna noodles, slightly overlapping, in the bottom of the dish. Top with 1/3 of the ricotta spinach mixture and 1/3 of the mozzarella cheese. Repeat layers twice, ending with mozzarella cheese.
  • Bake in the preheated oven until bubbly and golden, 35 to 40 minutes.

Nutrition Facts : Calories 590.3 calories, CarbohydrateContent 35.2 g, CholesterolContent 99.2 mg, FatContent 33.5 g, FiberContent 4.6 g, ProteinContent 39.5 g, SaturatedFatContent 9.3 g, SodiumContent 809.8 mg, SugarContent 3.3 g

PESTO CHICKEN LASAGNA RECIPE: HOW TO MAKE IT



Pesto Chicken Lasagna Recipe: How to Make It image

Pesto really perks up this scrumptious chicken lasagna. Plus, the marinara sauce adds a touch of sweetness. Serve it with warm bread and impress your friends.

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 25 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 19

1 large sweet red pepper, diced
1/4 cup finely chopped onion
1 tablespoon butter
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup chicken broth
1-1/2 teaspoons dried basil
1 teaspoon dried oregano
2 cups cubed cooked chicken
1/2 cup prepared pesto
1 can (3.8 ounces) sliced ripe olives, drained
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
1 package (4 ounces) crumbled feta cheese
2 cups marinara sauce
12 no-cook lasagna noodles
1 package (6 ounces) fresh baby spinach, chopped
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute red pepper and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine the egg, ricotta cheese and feta cheese., Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining the noodles, sauce and mozzarella cheese., Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes more or until a thermometer reads 160°. Let stand 15 minutes before serving.

Nutrition Facts : Calories 382 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 534mg sodium, CarbohydrateContent 29g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 25g protein.

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