Pesto Chicken Lasagna: Creamy, Cheesy & Easy
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.
Equipment
- 13x9 inch (33x23cm) baking dish
- Large mixing bowl
- Aluminium foil
- Silicone spatula
- Sharp chef's knife for slicing
Ingredients
- 4 medium chicken breasts skinless, boneless, precooked and shredded
- 12 sheets no-boil lasagna noodles one 9 oz package
- 7 oz basil pesto about 1 cup
- 15 oz marinara sauce
- 15 oz ricotta cheese whole milk or part-skim
- 18 slices fresh mozzarella about 1 lb total
- 1 cup mozzarella cheese shredded
- ¾ cup parmesan cheese finely grated
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- Lightly grease a 13x9 inch (33x23cm) baking dish with cooking spray or butter.
- In a large mixing bowl, combine the ricotta cheese, egg, grated parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until smooth and well combined.
- Arrange 4 no-boil lasagna noodles in a single layer on the bottom of the prepared baking dish (3 lengthwise and 1 crosswise to fill gaps). Spread one-third of the pesto evenly over the noodles, followed by one-third of the ricotta mixture, one-third of the shredded chicken, and 6 slices of mozzarella.
- Repeat the layering process two more times: noodles, pesto, ricotta mixture, chicken, and mozzarella slices. You should have 3 complete layers total.
- Place a final layer of lasagna noodles on top. Spread the marinara sauce evenly over the noodles and sprinkle with the shredded mozzarella.
- Cover the baking dish tightly with aluminium foil. If desired, lightly spray the underside of the foil with cooking spray to prevent the cheese from sticking.
- Bake at 350°F / 175°C (180°C fan-forced) for 30 minutes covered. Remove the foil and continue baking for 15 minutes, or until the cheese is melted, bubbling, and lightly golden on top. Let the lasagna rest for 15 minutes before slicing and serving.
Notes
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze assembled unbaked lasagna tightly wrapped in plastic wrap and foil for up to 3 months.
- Make-ahead: Assemble the entire lasagna up to 24 hours before baking. Keep covered in the fridge and add 10-15 minutes to the covered baking time since it will be cold.
- Substitution: Swap ricotta for cottage cheese (blended smooth) for a lighter filling, or use turkey breast instead of chicken.
- Pro tip: Let the lasagna rest for 15 minutes after removing from the oven — this allows the layers to set and makes slicing dramatically cleaner.
- For crispier cheese on top: Switch the oven to broil for the final 2-3 minutes, watching carefully to avoid burning.
Nutrition
Serving: 1servingCalories: 429kcalCarbohydrates: 20gProtein: 29gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 113mgSodium: 933mgPotassium: 382mgFiber: 1gSugar: 3gVitamin A: 1083IUVitamin C: 3mgCalcium: 426mgIron: 1mg
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