Tag Archives: lasagna

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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