[X]

Home > Recipes > Pesto Chicken Lasagna

Pesto Chicken Lasagna Recipe

Pesto Chicken Lasagna Recipe photo by Taste of Home

Read reviews (8)

Rate recipe

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.

This recipe is:

Contest Winning

[X]

Rate Pesto Chicken Lasagna Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pesto Chicken Lasagna Recipe

Prep: 30 min. Bake: 55 min. + standing

Yield: 12 Servings

30 55 85

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 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 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. Yield: 12 servings.

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pesto Chicken Lasagna

Pesto Chicken Lasagna

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-8) of 8 reviews

Sort Reviews:

Reviewed on Oct. 20, 2011 by danapeanut

I made this last night for dinner. My husband and I absolutely loved it!! This recipe is a keeper!

Reviewed on Apr. 07, 2011 by senzascusa

I have been counting calories/fat/protein/carbs lately to lose weight (working like a charm!) so as I do with all foods now, I entered in this recipe into my cron-o-meter, as well as all the nutritional values for the cheeses and ready-made sauces, etc and was shocked to discover a nice slice of this only comes to 291 calories (my slice weighed 218 grams) and has only 10.9 grams of fat. And I used full fat ricotta, feta and mozzarella!

Definitely a nice twist to a traditional meal. Real nice. One reviewer mentioned the red pepper over-powered, but we did not find this. It did however, add an interesting flavour.

Reviewed on Mar. 06, 2011 by Lorri2rs

This lasagna was fantastic!!! I followed the recipe exactly as was written. The only thing I would change next time is to add a little extra marinara. I DID use the oven-ready noodles and it turned out perfect! Everyone loved it including the kids! Definately a keeper!

Reviewed on Feb. 19, 2011 by ButterLovingGirl

Had to use pizza sauce instead of marinara but the pan became extinct very quickly. All the kids begged for more. Share some with friends and they loved it too. DELICIOUS!

Reviewed on Dec. 24, 2010 by lissaraye32

This was delicious!! I was very brave - i have never made lasagna, much less chicken lasagna & i made it last night for 6 dinner guests! Luckily it was delicious! Based on the review above, i decided not to do the No Cook noodles - i used regular ones & cooked them about 2-3 minutes less than what the package said, since they'll cook more in the oven. They turned out fine. The only other difference is that i used about 3 cups of the chicken & mozzerella. :) YUM!!

Reviewed on Jul. 30, 2010 by Marketing

test

Reviewed on Feb. 17, 2010 by l2bake

Delicious! Will make it again!

Reviewed on Oct. 01, 2008 by cherrylady

The no-cook noodles were much too firm. We thought it was too much ricotta and feta. I'll try it again with regular noodles and less cheese. I was surprised with all the different flavors that the sweet red pepper predominated.