Chicken and Spinach Pesto Lasagna


This is a delicious different kind of lasagna!

Prep Time:
25 mins
Cook Time:
1 hrs 6 mins
Total Time:
1 hrs 31 mins
1 9x13-inch casserole dish



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

  5. 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.

  6. 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.

  7. 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.

  8. Bake in the preheated oven until bubbly and golden, 35 to 40 minutes.

Nutrition Facts (per serving)

590 Calories
34g Fat
35g Carbs
40g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 590
% Daily Value *
Total Fat 34g 43%
Saturated Fat 9g 47%
Cholesterol 99mg 33%
Sodium 810mg 35%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 16%
Total Sugars 3g
Protein 40g
Vitamin C 10mg 50%
Calcium 556mg 43%
Iron 5mg 26%
Potassium 662mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.