Chicken and Spinach Pesto Lasagna Recipe

Name: Chicken and Spinach Pesto Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 uncooked lasagna noodles; 3 tablespoons olive oil; 1 cup onion, chopped; 3 garlic cloves, crushed; 2 (12 ounce) packages frozen spinach; 3 cups diced cooked chicken; ½ teaspoon salt; ½ teaspoon black pepper; 2 cups ricotta cheese; 1 large egg; 1 ½ cups prepared pesto sauce, plus; 2 tablespoons prepared pesto sauce; ¾ cup grated parmesan cheese; 2 cups shredded mozzarella cheese

Servings: persons

12 uncooked lasagna noodles
3 tablespoons olive oil
1 cup onion, chopped
3 garlic cloves, crushed
2 (12 ounce) packages frozen spinach
3 cups diced cooked chicken
½ teaspoon salt
½ teaspoon black pepper
2 cups ricotta cheese
1 large egg
1 ½ cups prepared pesto sauce, plus
2 tablespoons prepared pesto sauce
¾ cup grated parmesan cheese
2 cups shredded mozzarella cheese

1
preheat oven to 350.
2
spray a 13x9 inch casserole pan with nonstick cooking spray.
3
Partially cook lasagna noodles.
4
Heat oil in a large skillet over medium-high heat.
5
Cook and stir in onions and garlic until transparent.
6
Add spinach ; cook and stir about 5 minute.
7
Add chicken and stir for about 5 minutes.
8
Season with Salt and Pepper.
9
In large bowl, mix together ricotta cheese, egg, pesto and parmesan cheese until well blended.
10
Add chicken and spinach mixture to bowl and stir to combine.
11
Spread 2 tablespoons of pesto to the bottom of prepared pan.
12
Layer 4 lasagna noodles, slightly overlapping.
13
Top with one third of spinach/ricotta mixture and one third of mozzarella.
14
Repeat layers twice.
15
Back about 35-45 minutes or until hot and bubbly.

2140

kcal

Calories

Fat

261

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 uncooked lasagna noodles, 3 tablespoons olive oil, 1 cup onion, chopped, 3 garlic cloves, crushed, and more.

Yes, Chicken and Spinach Pesto Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Spinach Pesto Lasagna

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