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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken & Spinach Pesto Lasagne Recipe

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This recipe for Chicken & Spinach Pesto Lasagne is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 uncooked lasagna noodles
3 T. olive oil
3 cloves garlic, crushed
2 pkgs. (12 oz. each) frozen chopped spinach
3 c. cooked diced chicken breast meat

1/2 tsp. salt
1/2 tsp. black pepper
2 c. Ricotta cheese
2 eggs
1-1/2 c. prepared pesto sauce + 2 tablespoons
2 c. shredded Mozzarella cheese
Directions:
Directions:
Preheat oven to 350ºF. Spray a 9x13-inch casserole or lasagna pan with nonstick cooking spray. Cook lasagne noodles according to “al dente” package directions. Heat oil in a skillet over medium-high heat. Cook and stir onions and garlic in olive oil until they become transparent. Add spinach; cook and stir about 5 minutes. Add chicken, cook and stir about 5 minutes more. Season with salt and pepper. In a large bowl, mix together Ricotta cheese, eggs, pesto and Parmesan cheese until thoroughly blended. Add chicken and spinach mixture to bowl and stir to combine. Spread 2 tablespoons of pesto in bottom of prepared pan. Layer 4 lasagna noodles, slightly overlapping. Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella cheese. Repeat layers twice more. Bake about 35 to 40 minutes, or until hot and bubbly. Refrigerate any leftovers. Serves 8.

 

 

 

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