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Pesto Chicken Lasagna

 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 ServingsPrep: 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

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.