Green Pesto Chicken Lasagna

Discover a fresh and flavorful twist on a classic with our Green Pesto Chicken Lasagna. Perfect for a comforting weeknight meal or an impressive dinner party, this dish combines tender chicken, vibrant pesto, and creamy mozzarella layered between sheets of pasta.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 8

Ingredients

12 lasagna noodles

2 cups cooked chicken, shredded

1 cup basil pesto

1/2 cup ricotta cheese

2 cups mozzarella cheese, shredded

1 cup parmesan cheese, grated

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

2 cloves garlic, minced

2 cups baby spinach

1/2 cup heavy cream

Instructions

1. Preheat your oven to 375°F (190°C).

2. Boil lasagna noodles according to package instructions; drain and set aside.

3. In a pan, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.

4. Add shredded chicken, salt, and pepper to the pan, stirring to combine.

5. Stir in the pesto and heavy cream, then remove from heat.

6. In a mixing bowl, combine ricotta cheese, half of the mozzarella, and baby spinach.

7. In a 9x13 inch baking dish, spread a thin layer of the chicken and pesto mixture.

8. Place a layer of noodles over the mixture, followed by the ricotta-spinach mixture.

9. Repeat the layers until all ingredients are used, finishing with a layer of noodles and remaining mozzarella and parmesan cheese on top.

10. Cover the dish with foil and bake for 25 minutes.

11. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

12. Let the lasagna cool for 10 minutes before slicing and serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 15-20 minutes until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.