Pesto Chicken Lasagna Recipe

Ingredients

• 1 large sweet red pepper, diced
• 1/4 cup diced onion
• 4 garlic cloves, minced
• 1 tablespoon butter
• 1/4 cup all-purpose flour
• 2 cups 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 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 (8 ounces) shredded part-skim mozzarella cheese

Directions

• In a large saucepan, saute the red pepper, onion and garlic in butter until tender. 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 egg, ricotta and feta.
• 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. Repeat layers. Top with remaining noodles, sauce and mozzarella.
• Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes more or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.

Pesto Chicken Lasagna published in Country Woman January/February 2007, p29