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.