Pesto Chicken Lasagna
TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing
YIELD: 12 servings.
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.
Ingredients
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1 large sweet red pepper, diced
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1/4 cup finely chopped onion
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1 tablespoon butter
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4 garlic cloves, minced
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1/4 cup all-purpose flour
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2 cups whole milk
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1/4 cup chicken broth
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1-1/2 teaspoons dried basil
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1 teaspoon dried oregano
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2 cups cubed cooked chicken
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1/2 cup prepared pesto
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1 can (3.8 ounces) sliced ripe olives, drained
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1 large egg, lightly beaten
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1 carton (15 ounces) ricotta cheese
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1 package (4 ounces) crumbled feta cheese
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2 cups marinara sauce
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12 no-cook lasagna noodles
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1 package (6 ounces) fresh baby spinach, chopped
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2 cups shredded part-skim mozzarella cheese
Directions
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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.
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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.
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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.
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