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Yummy Pesto Chicken Lasagna Recipe
Jane Crompton
This yummy pesto chicken lasagna is a new way to enjoy your favourite lasagna. The creaminess of the pesto make this pasta a must-try.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
Italian
Servings
12
people
Calories
306
kcal
Ingredients
US Customary
Metric
1x
2x
3x
4
medium
chicken breast
skinless, boneless, precooked and shredded
1
package
lasagna
no-boil
7
ounces
pesto
with basil
15
ounces
marinara sauce
15
ounces
ricotta cheese
18
slices
mozzarella
1
cup
mozzarella
shredded
¾
cup
parmesan cheese
grated
1
medium
egg
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Grease a 13×9 pan.
Combine the ricotta cheese, egg, parmesan, and salt and pepper in a medium bowl to taste.
Alternately layer lasagna noodles, 1/3 of pesto, 1/3 of the ricotta mixture, 1/3 of shredded chicken, and 6 mozzarella slices.
Repeat 2 more layers but use only 1 lasagna noodle instead of 2.
Top with marinara and shredded mozzarella.
Cover with foil.
Bake the lasagna at 350 degrees Fahrenheit for 45 minutes, uncovering for the last 15 minutes of cooking.
Nutrition
Calories:
306
kcal
Carbohydrates:
5
g
Protein:
28
g
Fat:
19
g
Saturated Fat:
8
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Trans Fat:
0.01
g
Cholesterol:
83
mg
Sodium:
707
mg
Potassium:
427
mg
Fiber:
1
g
Sugar:
2
g
Vitamin A:
719
IU
Vitamin C:
3
mg
Calcium:
198
mg
Iron:
1
mg
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