Pesto Chicken Lasagna Recipe
Pesto Chicken Lasagna Recipe photo by Taste of Home

Pesto Chicken Lasagna Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing
MAKES: 12 servings

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

  1. 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.
  2. 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.
  3. 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.

Reviews for Pesto Chicken Lasagna

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 18, 2014

Loved this. Left out the feta and olives for family preferences. Used the no-cook noodles and didn't have any issues with them as others have commented about.

MY REVIEW
Reviewed Mar. 10, 2014

This was absolutely delicious! We don't like feta so i used Parmesan and Romano instead and it was great. It came together quickly and didn't last long. I agree with another reviewer, cook your noodles before you assemble the dish. I didn't and the noodles were very firm and the bottom of the dish was over cooked by the time the noodles were soft. Even with these few minor issues this is a keeper.

MY REVIEW
Reviewed Sep. 23, 2013

Easy to prepare and full of flavor.. 5 STARS...

MY REVIEW
Reviewed Oct. 20, 2011

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

MY REVIEW
Reviewed Apr. 7, 2011

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.

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