Pesto chicken lasagna is a delightful twist on the traditional lasagna that we all love so much. Combining the creamy lushness of pesto with hearty chicken, this recipe brings a refreshing change to your dinner table. It’s a fantastic dish for those cozy family gatherings where you want a comforting yet impressive meal. Because it can be prepared in advance, it’s also perfect for those busy weeknights!
This lasagna pairs wonderfully with a crisp green salad tossed with a light vinaigrette and some crusty garlic bread on the side. For a lighter touch, consider steamed vegetables like broccoli or asparagus, which complement the richness of the lasagna beautifully.
Pesto Chicken Lasagna
Servings: 8 servings
Ingredients
9-12 no-boil lasagna noodles
2 cups cooked, shredded chicken
3 cups homemade or store-bought pesto
2 1/2 cups ricotta cheese
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 egg
Salt and pepper to taste
1 tsp garlic powder
2 tbsp olive oil
Directions
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together the ricotta cheese, Parmesan cheese, egg, garlic powder, salt, and pepper until well combined.
3. Grease a 9×13 inch baking dish with olive oil. Spread a thin layer of pesto at the bottom of the dish.
4. Lay down the first layer of noodles over the pesto. Spread half of the ricotta mixture over the noodles, then half of the shredded chicken, and a drizzle of pesto over the chicken. Sprinkle a layer of mozzarella cheese.
5. Repeat the layering process with more noodles, the remaining ricotta mixture, remaining chicken, pesto, and another layer of mozzarella cheese.
6. Top with a final layer of noodles, the remaining pesto, and sprinkle with the remaining mozzarella cheese.
7. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
8. Let the lasagna sit for 10 minutes before slicing. This helps the layers set up for easier serving.
Variations & Tips
This recipe is quite forgiving, so feel free to add in some extra vegetables if you like. Spinach, zucchini, or mushrooms can be sautéed and added in layers for an extra kick of nutrition. For a nut-free option, check that your pesto does not contain any nuts, or make your own at home. If you’re catering to a smaller crowd, simply halve the recipe and use a smaller baking dish.
