Chicken And Spinach Pesto Lasagna
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
44
Spice
42
Sweetness
39
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Pine Nut3 cups
Basil Leaves (fresh)3 cup
Grated Parmesan Cheese3 tbsps
Olive Oil3 cloves
Garlic (crushed)1 cup
Onion (chopped)1 tsp
Salt1 tsp
Ground Black Pepper2 cups
Ricotta Cheese1
Egg2 cups
Shredded Mozzarella CheeseDirections:
1
Heat a large skillet over medium heat
2
Add pine nuts and cook, stirring occasionally, until toasted and fragrant, about 3 minutes
3
Transfer to a food processor
4
Place basil leaves, 3/4 cup Parmesan cheese, 1/2 cup olive oil, and 4 cloves garlic in the food processor with the pine nuts
5
Blend pesto into a smooth paste, about 3 minutes
6
Bring a large pot of lightly salted water to a boil
7
Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes
8
Drain
9
Preheat oven to 350 degrees F (175 degrees C)
10
Spray a 9x13-inch casserole dish with cooking spray
11
Heat 3 tablespoons oil in a large skillet over medium-high heat
12
Add onion and 3 cloves garlic; cook and stir until translucent, about 5 minutes
13
Add spinach; cook and stir until heated through, about 5 minutes
14
Stir in chicken; cook until heated through, about 5 minutes
15
Season with salt and black pepper
16
Mix ricotta cheese, 3/4 cup Parmesan cheese, and egg together in a large bowl
17
Stir in 1 1/2 cup pesto
18
Add spinach and chicken mixture; stir to combine
19
Spread remaining 1/2 cup pesto in the casserole dish
20
Arrange 4 lasagna noodles, slightly overlapping, in the bottom of the dish
21
Top with 1/3 of the ricotta spinach mixture and 1/3 of the mozzarella cheese
22
Repeat layers twice, ending with mozzarella cheese
23
Bake in the preheated oven until bubbly and golden, 35 to 40 minutes