Best 2 Chicken Pesto Lasagna Recipes

Welcome to the world of flavors, where chicken pesto lasagna takes center stage! This delectable dish combines the juicy tenderness of chicken, the aromatic freshness of pesto, and the rich, cheesy goodness of lasagna into a culinary masterpiece. Prepare to tantalize your taste buds as we embark on a journey to discover the secrets behind crafting the perfect chicken pesto lasagna. From selecting the finest ingredients to layering and baking techniques, this article will guide you through every step of the process, ensuring that your lasagna turns out nothing short of exceptional. So, grab your apron, gather your ingredients, and let's dive into the world of culinary delights.

Let's cook with our recipes!

PESTO CHICKEN LASAGNA

Pesto Chicken Lasagna image

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.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 19

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

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.

Nutrition Facts : Calories 382 calories, Fat 19g fat (9g saturated fat), Cholesterol 79mg cholesterol, Sodium 534mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.

CROCK POT CHICKEN AND PESTO LASAGNA

Crock Pot Chicken and Pesto Lasagna image

Chicken and pesto lasagna, if you dont have slow cooker, boil pasta and use baking dish I found this recipe I believe it was from a family circle magazine..I only kept the recipe so I dont remember.

Provided by malinda sargent

Categories Turkey

Time 20m

Number Of Ingredients 10

Ingredients

1 t canola oil
1 medium onion chopped
2 garlic cloves minced
1 pound ground chicken or turkey
1 package ( 10 ounces ) frozen spinach, thawed and squeezed dry chopped
¾ cup pesto
½ t salt and pepper
1 cup ricotta
¾ c italian shredded cheese
10 lasagna noodles broken in half

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

Tips:

For the best flavor, use fresh basil and freshly grated Parmesan cheese.
If you don't have pesto, you can make your own by combining basil, olive oil, pine nuts, garlic, and Parmesan cheese in a food processor.
To make the lasagna ahead of time, assemble it and then freeze it for up to 3 months. When you're ready to serve it, thaw it overnight in the refrigerator and then bake it according to the instructions.
To make the lasagna vegetarian, omit the chicken and add extra vegetables, such as spinach, mushrooms, or zucchini.

Conclusion:

Chicken pesto lasagna is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it is also a good way to get your kids to eat their vegetables. The combination of chicken, pesto, and cheese is sure to please everyone at your table.