Pesto Chicken Lasagna

Total Time

Prep: 30 min. Bake: 55 min. + standing


12 servings

Updated: Oct. 24, 2022
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 whole 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 large 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 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.

Nutrition Facts

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