Recipes Chicken and Spinach Pesto Lasagna 4.3 (4) 4 Reviews 2 Photos This is a delicious different kind of lasagna! Recipe by merina Updated on January 11, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 25 mins Cook Time: 1 hrs 6 mins Total Time: 1 hrs 31 mins Servings: 8 Yield: 1 9x13-inch casserole dish Jump to Nutrition Facts Ingredients Pesto: ¼ cup pine nuts 3 cups fresh basil leaves ¾ cup grated Parmesan cheese ½ cup olive oil 4 cloves garlic Lasagna: 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 Directions 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. I Made It Print Nutrition Facts (per serving) 590 Calories 34g Fat 35g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved