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

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Ingredients

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

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