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