Best Chicken Pesto Lasagna Recipes

CHICKEN AND SPINACH PESTO LASAGNA

Steps:

• Preheat oven to 350, spray a 13x9" casserole or lasagna pan with nonstick spray.
• Heat oil in skillet over med-high heat.
• Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent.
• Add Spinach; cook and stir about 5 minute.
• Add chicken; cook and stir about 5 minute.
• Season with salt and pepper.
• In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
• Add chicken and spinach mixture to bowl and stir to combine.
• Spread 2 tbsp pesto in bottom of prepared pan.
• Layer 4 lasagna noodles, slightly overlapping.
• Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
• Repeat layers twice.
• Bake about 35 to 40 min or until hot and bubbly.
• Refrigerate any leftovers.

CHICKEN AND SPINACH PESTO LASAGNA

Steps:

• Heat a large skillet over medium heat. Add pine nuts and cook, stirring occasionally, until toasted and fragrant, about 3 minutes. Transfer to a food processor.
• 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. Blend pesto into a smooth paste, about 3 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onion and 3 cloves garlic; cook and stir until translucent, about 5 minutes. Add spinach; cook and stir until heated through, about 5 minutes. Stir in chicken; cook until heated through, about 5 minutes. Season with salt and black pepper.
• Mix ricotta cheese, 3/4 cup Parmesan cheese, and egg together in a large bowl. Stir in 1 1/2 cup pesto. Add spinach and chicken mixture; stir to combine.
• Spread remaining 1/2 cup pesto in the casserole dish. Arrange 4 lasagna noodles, slightly overlapping, in the bottom of the dish. Top with 1/3 of the ricotta spinach mixture and 1/3 of the mozzarella cheese. Repeat layers twice, ending with mozzarella cheese.
• Bake in the preheated oven until bubbly and golden, 35 to 40 minutes.

PESTO CHICKEN LASAGNA

Steps:

• 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.

SLOW-COOKER PESTO CHICKEN-SPINACH LASAGNA

Steps:

• Combine chicken, pasta sauce, water and oregano. Mix cream cheese spread, pesto, 1-1/2 cups shredded cheese and spinach until blended.
• Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese spread mixture. Cover with 2 cups chicken mixture. Top with remaining noodles, cream cheese mixture and chicken mixture. Cover with lid.
• Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; cook, covered, 10 min. or until melted.

CROCK POT CHICKEN AND PESTO LASAGNA

Steps:

• 1. Heat oil in a large non stick skillet over medium high heat. Add onion and garlic to skillet and cook 3 minutes or until softened. Add chicken to skillet and cook stirring frequently until no longer pink. Add spinache, pestco, salt and pepper to skillet and stir until well blended, set aside. In small bowl combine ricotta and ½ cup Italian shredded cheese. Coat slow cooker with non stick spray, layer a third of the uncooked noodles, overlap as needed, spread a third of chicken mixture over noodles, then top with ¼ cup water. Dallop a third of ricotta mixture on top, and continue layering with remaining noodles, meat, ¼ cup water, and ricotta. Cover and cook on high for 3 hours or low for 5 ½ hours. Sprinkle remaining ¼ cup cheese on top for at least 15 minutes. Serves 6 prep time: 10 minutes cook : 7 minutes slow cook: 3 hour Per serving 394 calories ( 8g sat fat ) 28 gram protein, 29 gram carbs, 3 gram fiber, 547 mg sodium, 144 mg cholesterol

CHICKEN & SPINACH PESTO LASAGNA

Steps:

• 1. Preheat oven to 350 F 2. Spray 13x9 in casserole with nonstick cooking spray 3. Heat oil in large skillet over medium-high heat. cook and stir onions and garlic until transparent. Add spinach; cook and stir about 5 min. Add chicken and stir about 5 min. Season with salt and pepper. 4. In large bowl, mix together ricotta cheese, egg, pesto, and parmesean cheese until thoroughly blended. Add chicken and spinach mixture to bowl and stir to combine. 5. Spread 2 tablespoons pesto in bottom of prepared pain. 6. layer 4 lasagna noodles, slightly overlapping. top with one third of spinach ricotta mixture and one third of mozzarella. Repeat layers twice. 7. Bake about 35-40 min or until hot and bubbly. Refrigerate any leftovers. Serves 8.

CHICKEN PESTO LASAGNA

Steps:

• 1. Preheat oven to 375. Spray a 13 x 9 inch baking dish with non stick cooking spary. 2. Spead 1/2 cup Vodka in the bottom of dish. Line the pan with 4 noodles, slightly overlapping. 3. Top with a layer of chicken, then tomatoes, mozzarella, pesto, and pecorino, using about 1/3 of each. Spread a layer of Vodka over the filling and top with noodles. 4. Repeat layers until all noodles and fillings are used up. Cover top with a generous layer of Vodka sauce. Sprinkle with pecorino. 5. Cover with aluminum foil and bake for 35-40 min. 6. Remove foil and continue baking for 15-20 min. 7. Remove from oven and let rest for 10-15 min.

PESTO-CHICKEN LASAGNA

Steps:

• Heat oven to 350°F.
• Combine chicken, tomatoes, Parmesan and 1/2 cup mozzarella in medium bowl; set aside. Mix pasta sauce and pesto sauce until blended. Add half the pasta sauce mixture to chicken mixture; mix lightly.
• Spread half of the remaining pasta sauce mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with 2 noodles, trimming as necessary to fit. Top with half of the chicken mixture. Cover with 2 of the remaining noodles and remaining chicken mixture. Top with layers of remaining noodles, pasta sauce mixture and mozzarella; cover.
• Bake 25 min. or until heated through. Remove from oven. Sprinkle with basil. Let stand 5 min. before cutting to serve.