Pesto Chicken Lasagna

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Pesto Chicken Lasagna

Post  justmecookin on Fri May 20, 2011 1:00 pm

Pesto Chicken Lasagna

1 large sweet red pepper, diced
1/4 cup diced onion
4 garlic cloves, minced
1 tablespoon butter
1/4 cup all-purpose flour
2 cups milk
1/4 cup chicken broth
1-1/2 teaspoons dried basil
1 teaspoon dried oregano
2 cups cubed cooked chicken
1/2 cup prepared pesto
1 can (3.8 ounces) sliced ripe olives, drained
1 egg, lightly beaten
1 carton (15 ounces) ricotta cheese
1 package (4 ounces) crumbled feta cheese
2 cups marinara sauce
12 no-cook lasagna noodles
1 package (6 ounces) fresh baby spinach, chopped
2 cups (8 ounces) shredded part-skim mozzarella cheese

In a large saucepan, saute the red pepper, onion and garlic in butter until tender. Stir in flour until blended. Gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine egg, ricotta and feta.

Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella. Repeat layers.

Top with remaining noodles, sauce and mozzarella. Cover and bake at 375 for 45 minutes. Uncover; bake 10 minutes more or until bubbly. Let stand 15 minutes before serving. Makes 12 servings.

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