Chicken and Spinach Pesto Lasagna

Chicken and Spinach Pesto Lasagna

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  1. Chicken and Spinach Pesto Lasagna  Recipe

    I’m looking for ways to make recipes a little more healthier.  Lasagna with Chicken and Spinach sounds like the right start.  I tried a couple variations lasagna like this but this is the one that has worked the best for me.  Give it a whirl and let me know what you think.


    • 4 cloves of garlic (crushed)
    • 3 cups of cooked chicken (diced)
    • 24 ounces of frozen spinach
    • 3 Tbsp olive oil
    • 1 cup of onions (chopped)
    • 2 cups ricotta cheese
    • 2 cups of shredded mozzarella cheese
    • ¾ cup grated Parmesan cheese
    • 1 ½ cups of prepared pesto sauce
    • 1 egg
    • Salt and pepper (~1/4 teaspon each)
    • 12 uncooked lasagna noodles

    Preparation Steps

    • Cook Lasagna Noodles per package directions.
    • Spray 13×9 inch lasagna pan with nonstick cooking spray or grease it with butter.
    • Preheat oven to 350 degrees farenheit
    • Heat 2 tbsp of oil in large skillet and cook onions and garlic in it.  
    • Add spinach and stir about 5 minutes.
    • Add chicken and stir about 5 minutes.
    • Add salt and pepper to spinach and chicken.
    • In a separate large bowl mix together egg, ricotta cheese, parmesan cheese, and pesto sauce.
    • Add chicken and spinach mixture to bowl
    • Spread ~2 tablespoons of pesto sauce in the bottom of the pan
    • Layer 4 lasagna noodles.
    • Top with ⅓ of mozzarella and the mixture
    • Repeat 2 more times.
    • Bake 30-40 minutes or so.

    *The key to this recipe for me is the cheese.  Its about that combination of mmm gooey parmesan, ricotta, and mozzarella cheese just working well together.

    Enjoy and tell me what you think!

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