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

Pesto Chicken Lasagna Recipe

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4.5 12 15
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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


  • 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

Nutritional Facts

1 piece: 382 calories, 19g fat (9g saturated fat), 79mg cholesterol, 534mg sodium, 29g carbohydrate (9g sugars, 3g fiber), 25g protein


  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.

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Reviewed Mar. 5, 2016

"This recipe is the best that I have come across in a long time. The only thing that I substituted was cottage cheese for ricotta. I use the no cook lasagna noodles. This is a favorite in family and friends."

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."

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."

Reviewed Sep. 23, 2013

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

Reviewed Oct. 20, 2011

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

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