Best Chicken Pesto Lasagna Recipes

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CHICKEN AND SPINACH PESTO LASAGNA



Chicken and Spinach Pesto Lasagna image

Make and share this Chicken and Spinach Pesto Lasagna recipe from Food.com.

Provided by Chef JDecember28

Categories     One Dish Meal

Time 55m

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 cup onion, chopped
3 garlic cloves, crushed
24 ounces frozen chopped spinach
3 cups chicken breasts, cooked and diced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups ricotta cheese
1 large egg
1 1/2 cups basil pesto
2 teaspoons basil pesto
3/4 cup parmesan cheese
2 cups mozzarella cheese, shredded
12 no-boil lasagna noodles

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.

Nutrition Facts : Calories 352.2, Fat 23.7, SaturatedFat 11.7, Cholesterol 85, Sodium 599.5, Carbohydrate 15.4, Fiber 8.1, Sugar 2.2, Protein 24.1

CHICKEN AND SPINACH PESTO LASAGNA



Chicken and Spinach Pesto Lasagna image

This is a delicious different kind of lasagna!

Provided by merina

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h31m

Yield 8

Number Of Ingredients 18

¼ cup pine nuts
3 cups fresh basil leaves
¾ cup grated Parmesan cheese
½ cup olive oil
4 cloves garlic
12 lasagna noodles
cooking spray
3 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, crushed
2 (12 ounce) packages frozen chopped spinach
3 cups diced cooked chicken breast
1 teaspoon salt
1 teaspoon ground black pepper
2 cups ricotta cheese
¾ cup grated Parmesan cheese
1 egg
2 cups shredded mozzarella cheese

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.

Nutrition Facts : Calories 590.3 calories, Carbohydrate 35.2 g, Cholesterol 99.2 mg, Fat 33.5 g, Fiber 4.6 g, Protein 39.5 g, SaturatedFat 9.3 g, Sodium 809.8 mg, Sugar 3.3 g

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

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.

SLOW-COOKER PESTO CHICKEN-SPINACH LASAGNA



Slow-Cooker Pesto Chicken-Spinach Lasagna image

Got leftover chicken breast? Toss it in slow cooker with a creamy pesto sauce and shredded cheese-and come home to this delicious lasagna tonight.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 10

2 cups finely chopped cooked boneless skinless chicken breasts
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup water
1/2 tsp. dried oregano leaves
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 pkg. (8 oz.) KRAFT Shredded Four Cheese, divided
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
6 lasagna noodles, uncooked, broken to fit inside slow cooker
2 Tbsp. KRAFT Grated Parmesan Cheese

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.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

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

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

CHICKEN & SPINACH PESTO LASAGNA



CHICKEN & SPINACH PESTO LASAGNA image

Yield 8

Number Of Ingredients 13

12 uncooked lasagna noodles
3 tbsp olive oil
1c onions, chopped
3 cloves garlic, crushed
2 packages (12 pz each) frozen chopped spinach
3 c cooked diced chicken breast meat
1/2 tsp salt
1/2 tsp black pepper
2c ricotta cheese
1 large egg
1-1/2c prepared pesto sauce, plus 2 tbsp
3/4 c grated parmesan cheese
2c shredded mozzarella cheese

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



CHICKEN PESTO LASAGNA image

Categories     Pasta

Number Of Ingredients 7

1 jar or 3 cups of Vodka Sauce (Brand: Classico)
1/2 cup pesto sauce
4 cups cubed, cooked skinless chicken
3 large sliced tomatoes
12 oz. fresh mozzarella
1/4 cup grated pecorino romano cheese
16 lasagna noodles

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



Pesto-Chicken Lasagna image

End your day on a high note with our Pesto-Chicken Lasagna recipe. Our Pesto-Chicken Lasagna is a tasty and fun way to use up your leftover chicken.

Provided by My Food and Family

Categories     Lasagna Recipes

Time 50m

Yield 4 servings

Number Of Ingredients 8

1 cup shredded cooked chicken
1/2 cup halved cherry tomatoes
1/4 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 cup CLASSICO Four Cheese Alfredo Pasta Sauce
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
6 lasagna noodles, cooked
1 Tbsp. sliced fresh basil

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.

Nutrition Facts : Calories 460, Fat 32 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1140 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 1 g, Protein 23 g

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