chicken and pesto lasagna recipe
This Chicken and Pesto Lasagna is a flavorful twist on the classic lasagna, featuring layers of juicy chicken, creamy ricotta, fragrant pesto, and melted cheeses. It's perfect for family dinners or meal prep and will quickly become a household favorite.
Ingredients
- 2 cups cooked, shredded chicken (e.g., rotisserie chicken)
- 1 cup pesto sauce (homemade or store-bought)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 12 lasagna noodles
- 2 large eggs
- to taste Salt and pepper
- Fresh basil leaves, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Noodles: Boil the lasagna noodles in salted water until al dente. Drain and spread them out flat to keep them from sticking.
- Cook Noodles: Boil the lasagna noodles in salted water until al dente. Drain and spread them out flat to keep them from sticking.
- Assemble Lasagna:Spread a thin layer of pesto sauce at the bottom of a greased baking dish.Lay down a layer of cooked noodles, slightly overlapping.Add a layer of shredded chicken, drizzle pesto sauce, and spread the ricotta mixture.Sprinkle mozzarella and a bit of Parmesan cheese.Repeat these layers, finishing with a layer of mozzarella and Parmesan on top.
- Bake Covered: Cover the dish with foil and bake for 25-30 minutes.
- Finish Baking: Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for 10-15 minutes before serving. Garnish with fresh basil and enjoy!
Notes
- Make-Ahead Option: Assemble the lasagna a day in advance and refrigerate until ready to bake.
- Freezing Tip: Freeze assembled lasagna for up to 3 months. Thaw in the fridge before baking.
- Substitutes: Use gluten-free noodles or dairy-free cheese if needed.