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Pesto Chicken Lasagna

Name: Pesto Chicken Lasagna
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12 servings.
Ingredients: 1 large sweet red pepper, diced; 1/4 cup finely chopped onion; 1 tablespoon butter; 4 garlic cloves, minced; 1/4 cup all-purpose flour; 2 cups whole milk; 1/4 cup chicken broth; 1-1/2 teaspoons dried basil; 1 teaspoon dried oregano; 2 cups cubed cooked chicken; 1/2 cup prepared pesto; 1 can (3.8 ounces) sliced ripe olives, drained; 1 large egg, lightly beaten; 1 carton (15 ounces) ricotta cheese; 1 package (4 ounces) crumbled feta cheese; 2 cups marinara sauce; 12 no-cook lasagna noodles; 1 package (6 ounces) fresh baby spinach, chopped; 2 cups shredded part-skim mozzarella cheese

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Total Time

Prep: 30 min. Bake: 55 min. + standing

Makes

12 servings

Updated: Oct. 24, 2022

Pesto really perks up this scrumptious chicken lasagna. Plus, the marinara sauce adds a touch of sweetness. Serve it with warm bread and impress your friends.

Pesto Chicken Lasagna Recipe photo by Taste of Home

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Ingredients

1 large sweet red pepper, diced
1/4 cup finely chopped onion
1 tablespoon butter
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup chicken broth
1-1/2 teaspoons dried basil
1 teaspoon dried oregano
2 cups cubed cooked chicken
1/2 cup prepared pesto
1 can (3.8 ounces) sliced ripe olives, drained
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
1 package (4 ounces) crumbled feta cheese
2 cups marinara sauce
12 no-cook lasagna noodles
1 package (6 ounces) fresh baby spinach, chopped
2 cups shredded part-skim mozzarella cheese

Directions

In a large saucepan, saute red pepper and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine the egg, ricotta cheese and feta cheese.
Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining the noodles, sauce and mozzarella cheese.
Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes more or until a thermometer reads 160°. Let stand 15 minutes before serving.

Nutrition Facts

1 piece: 382 calories, 19g fat (9g saturated fat), 79mg cholesterol, 534mg sodium, 29g carbohydrate (9g sugars, 3g fiber), 25g protein.

Pesto Chicken Lasagna

Ingredients

Directions

Nutrition Facts

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