Green Pesto Chicken Lasagna

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 8
★★★★★
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Green Pesto Chicken Lasagna is a fresh twist on the classic dish we all love. By swapping out traditional red sauce for basil pesto, this recipe adds a burst of flavor and a vibrant green hue that feels just right for any season. It’s the perfect way to combine comfort food with a touch of gourmet flair.

Ingredients for Green Pesto Chicken Lasagna

Lasagna noodles form the backbone of this dish, giving it structure and heartiness. Cooking them just right is key to a perfect texture. Cooked chicken adds protein and substance; shredding it helps it blend seamlessly between the layers. Basil pesto is where the magic happens, infusing every bite with herby goodness. Ricotta cheese brings creaminess and pairs beautifully with spinach for a slightly earthy taste. Mozzarella cheese melts to a gooey perfection, while parmesan cheese adds a sharp, nutty finish on top. Olive oil and garlic kick off the flavor with a savory base, and baby spinach sneaks in some greens without overpowering the dish. Finally, heavy cream enriches the pesto, making a luscious sauce that coats everything beautifully.

Tips & Tricks

  • If your pesto is very thick, thin it with a splash of olive oil or a bit more cream to help it spread more easily.
  • Use fresh mozzarella if you can; it melts beautifully and adds a richer flavor.
  • For a vegetarian version, simply omit the chicken and add more spinach or mushrooms for texture.
  • Letting the lasagna rest before serving prevents it from falling apart too soon.

Serving Suggestions

This lasagna pairs well with a simple green salad with a lemon vinaigrette to cut through the richness. A crusty baguette on the side is perfect for mopping up any leftover sauce on your plate. A chilled glass of white wine complements the flavors beautifully.

Frequently Asked Questions

Can I make this lasagna ahead of time?
Absolutely! Assemble it up to a day in advance, then cover and refrigerate. Bake it when you're ready to serve.
What if I don't have ricotta cheese?
Cottage cheese or even mascarpone can be a good substitute, though the texture will be slightly different.
How can I store leftovers?
Cover the dish with plastic wrap or transfer the slices to an airtight container and refrigerate for up to three days. Reheat in the oven or microwave before serving.

Green Pesto Chicken Lasagna Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This ensures it's nice and hot when your lasagna is ready to bake. Next, boil your lasagna noodles according to the package instructions. Once they're al dente, drain them and set them aside to avoid overcooking.

In a large pan, heat up a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about a minute until it becomes fragrant but not browned. Toss in the shredded chicken along with salt and black pepper, stirring to coat the chicken evenly with garlic and seasoning. Stir in the basil pesto and heavy cream, combining everything thoroughly before removing from heat. This will be your flavorful chicken layer.

In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella, and baby spinach. This mixture will be creamy and slightly green from the spinach. It adds a lovely contrast in both texture and flavor to the chicken layer.

Now, let’s assemble! In a 9x13 inch baking dish, start with a thin layer of the chicken and pesto mixture. Lay a few noodles over this base, then spread the ricotta-spinach mixture on top. Repeat these layers until all your ingredients are used up, making sure to finish with a layer of noodles. Sprinkle the remaining mozzarella and the parmesan cheese on top to create a golden, bubbly crust.

Cover the dish with foil and bake for 25 minutes. This helps everything meld together without drying out. Afterward, remove the foil and continue baking for another 15 minutes, or until the top is gloriously golden and the cheese is bubbling. Once out of the oven, let your lasagna cool for about 10 minutes. This resting time allows the layers to set, making it easier to slice and serve.

Why You'll Love This Recipe

  • A unique take on lasagna with fresh basil pesto.
  • Combines creamy, cheesy layers with tender chicken.
  • Quick and straightforward to prepare — a great weeknight dinner.
  • Perfect for meal prep and tastes even better the next day.

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

Step-by-step 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.

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