Chicken and Spinach Pesto Lasagna recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- ¼ cup pine nuts 3 cups fresh basil leaves ¾ cup grated Parmesan cheese ½ cup olive oil 4 cloves garlic 12 lasagna noodles cooking spray 3 tablespoons olive oil 1 cup chopped onion 3 cloves garlic, crushed 2 (12 ounce) packages frozen chopped spinach 3 cups diced cooked chicken breast 1 teaspoon salt 1 teaspoon ground black pepper 2 cups ricotta cheese ¾ cup grated Parmesan cheese 1 egg 2 cups shredded mozzarella cheese
Nutrition Info
- 590.3 caloriescarbohydrate: 35.2 gcholesterol: 99.2 mgfat: 33.5 gfiber: 4.6 gprotein: 39.5 gsaturatedFat: 9.3 gservingSize: -sodium: 809.8 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Spinach Pesto Lasagna
Directions
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Heat a large skillet over medium heat. Add pine nuts and cook, stirring occasionally, until toasted and fragrant, about 3 minutes. Transfer to a food processor.
Place basil leaves, 3/4 cup Parmesan cheese, 1/2 cup olive oil, and 4 cloves garlic in the food processor with the pine nuts. Blend pesto into a smooth paste, about 3 minutes.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onion and 3 cloves garlic, cook and stir until translucent, about 5 minutes. Add spinach, cook and stir until heated through, about 5 minutes. Stir in chicken, cook until heated through, about 5 minutes. Season with salt and black pepper.
Mix ricotta cheese, 3/4 cup Parmesan cheese, and egg together in a large bowl. Stir in 1 1/2 cup pesto. Add spinach and chicken mixture, stir to combine.
Spread remaining 1/2 cup pesto in the casserole dish. Arrange 4 lasagna noodles, slightly overlapping, in the bottom of the dish. Top with 1/3 of the ricotta spinach mixture and 1/3 of the mozzarella cheese. Repeat layers twice, ending with mozzarella cheese.
Bake in the preheated oven until bubbly and golden, 35 to 40 minutes.