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Pesto Chicken Lasagna
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.
12 Servings
Prep: 30 min. Bake: 55 min. + standing
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
© Taste of Home 2011
2 of 2
Pesto Chicken Lasagna
(continued)
Directions (continued)
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.
© Taste of Home 2011