PESTO CHICKEN LASAGNA RECIPES

Name: Pesto Chicken Lasagna
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12 servings.
Ingredients: 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

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

Ingredients

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.

PESTO CHICKEN LASAGNA - GATHER AND DINE

Pesto Chicken Lasagna - GATHER AND DINE image

Provided by GATHERANDDINE.COM

Yield 6-8

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
4 teaspoons flour
1 1/4 cup whole milk
1 1/4 cup pesto
kosher salt and ground black pepper to taste
2 split bone-in chicken breasts, about 1.5 pounds
1 tablespoon olive oil
9 lasagna noodles, cooked according to package directions
15 ounces ricotta
1 large egg, lightly beaten
1/2 cup + 2 tablespoons freshly grated Parmesan, divided
2 tablespoons dried parsley
1 pound mozzarella, grated

Steps:

In a small saucepan, melt butter over medium heat. Add flour and whisk for 2-3 minutes. Gradually add the milk and continue to whisk until thickened, about 3-4 minutes. Stir in the pesto and season to taste with salt and pepper.1. Preheat oven to 350. Rub olive oil over chicken breasts and season with kosher salt and pepper.
Bake chicken skin side up for 30-40 minutes, until chicken is cooked through. Cool. Discard skins and use hands or 2 forks to shred chicken into bite-size pieces. Increase oven temperature to 375.
In a medium bowl, use a fork to mix together the ricotta, egg, 1/2 cup grated parmesan, parsley, and 1/2 teaspoon salt.
Spread a thin layer of creamy pesto sauce on the bottom of a 9x13 lasagna dish, about 1/3 cup. Add the shredded chicken to the rest of the sauce and stir until combined.
Layer 3 lasagna noodles, half of the ricotta mixture, one third of the chicken pesto mixture, and one third of the mozzarella. Repeat. Finish with remaining 3 lasagna noodles, chicken pesto mixture, and mozzarella. Sprinkle the top with 2 tablespoons of parmesan.
Bake 25 minutes covered with foil, then an additional 5-10 minutes uncovered, until cheese is melted and edges are bubbly. Allow lasagna to set for 10 minutes before serving.

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