Tag Archives: basil

Chicken and Spinach Pesto Lasagna

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Chicken and Spinach Pesto Lasagna

Chicken Spinach Pesto Lasagna 2

 

A few people have asked about this recipe so here it is!  Even my 1 year old likes it, and that’s saying something.  The original recipe is from a mozzarella cheese wrapper and the first time I made it, I followed the recipe exactly.  It was a bit boring- not incredibly flavorful or special.  The pesto flavor got lost in the noodles and cheese and was never found….  So I tried the recipe again recently and made a few key changes. The difference was astounding!  My changes are in red….

Chicken Spinach Pesto Lasagna 

12 uncooked lasagna noodles (I used whole wheat noodles)

3 Tbsp olive oil

1 cup onions, chopped

3 cloves garlic, crushed

2 packages (12oz each) frozen chopped spinach (I used one package spinach and a bunch of kale I had on hand)

1/2 c prepared pesto sauce plus 2 tbsp (you can find my easy pesto recipe here)

3/4 c grated parmesan cheese (I excluded this- I just didn’t have any!)

2 cups shredded mozzarella cheese

3 cups cooked diced chicken (I used canned chicken…. it’s just easier!)

1/2 tsp salt (or a bit more- I try to season at every step)

1/2 tsp pepper

(2 cups ricotta cheese I used a package of soft herbed goat cheese- this was the game changer!)

1 large egg

Preheat oven to 350 F.  Spray 13×9 in casserole dish with nonstick cooking spray.  Partially cook lasagna noodles according to the package.  Heat oil in large skillet over medium-high heat.  Cook and stir onions and garlic until transparent.  Add spinach (and kale); cook and stir about 5 min. Add chicken and stir about 5 minutes.  Season with salt and pepper.

In a large bowl, mix together ricotta cheese (goat cheese), egg, pesto, and parmesan cheese until thoroughly blended.  Add chicken and spinach mixture to bowl and stir to combine.  Spread extra 2 tbsp of pesto in bottom of pan.  Layer 4 noodles, slightly overlapping.  Top with 1/3 of spinach/ricotta mixture and 1/3 mozzarella cheese.  Repeat layers twice.  Bake 35-40 minutes or until hot and bubbly.

 

The goat cheese really is the star in my version- so if you don’t have pesto on hand just chop up some basil leaves or your favorite italian spices.  If you don’t have goat cheese- maybe add more pesto- and season every step! 

Pesto Presto!

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Here’s another garden favorite- hopefully you’re all still harvesting!

 

 

 

 

 

 

 

 

 

 

 

 

This recipe comes from the Better Homes and Gardens New Cook Book and can also be found on their website here.  It is super yummy and although I haven’t figured out exactly how much it costs, I’m sure it’s cheaper than buying pesto, especially if you grow your own basil.  Here’s the recipe with my own comments in parenthesis.

Homemade Pesto

1/4 cup olive oil or cooking oil

1/2 cup chopped walnuts and/or pine nuts

2 cups firmly packed fresh basil leaves

1/2 cup grated Parmesan or Romano cheese (or you could leave the cheese out like I did.  Still yummy.)

4 cloves garlic, peeled and quartered

1/4 teaspoon salt

Black pepper

In a food processor bowl or blender container combine oil, nuts, basil, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary.  Add pepper to taste.  If you’re not serving the pesto immediately, divide it into 3 portions. Place each portion in a small airtight container and chill for 1 to 2 days or freeze for up to three months.

Super yummy and super fast! Pesto is great on pasta, bread with cheese and tomato slices, baked potatoes, or stirred into mayonnaise for a stellar chicken or pasta salad.  I love that it can be frozen so I can enjoy that basil taste any time of year!

Homemade pesto on baguette slices topped with mozzarella cheese and garden tomatoes