Tag Archives: dinner

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! 

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Dinner in a Pumpkin

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Looking for something special to serve at your Halloween Party?  This is one of my favorite festive meals.  I got this recipe from my friend Bonnie, but I’m sure there are lots of different versions out there.

Ingredients:

1 medium pumpkin (make sure it will fit in your oven)

1- 1.5 lbs sausage

1 small chopped green and/or red pepper

1 cup chopped onion

1 cup chopped celery

1 large can mushrooms

2 cans cream of chicken soup

1/2 cup water

1 cup sliced olives

1/2 cup slivered almonds or water chestnuts

1 garlic clove (chopped)

2 cups cooked rice

1 tsp oregano (and/or other spices of your choice)

pepper

Directions:

cut top off of pumpkin (make sure to do it at an angle so the top can be replaced to cook)

scoop out the insides- make sure it’s nice and clean!

rub salt on the inside of the pumpkin

saute the sausage, onion, pepper, and celery until sausage is completely cooked; drain fat

add the remaining ingredients, mix, and put mixture in pumpkin

replace top; put pumpkin on baking sheet and bake at 350 degrees for 1 1/2- 2 hours
The best thing about this recipe is that it is very forgiving.  If you’re missing one or two ingredients, no problem! Just substitute something else, or leave them out altogether.  And it’s not even necessary to actually measure out all the ingredients.  Just throw them together and bake!  And season it however you want- be creative!

Happy Halloween!