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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 512.7
  • Total Fat: 25.8 g
  • Cholesterol: 84.8 mg
  • Sodium: 961.1 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 3.8 g
  • Protein: 28.5 g

View full nutritional breakdown of Pesto Spinach Chicken Lasagna calories by ingredient
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Pesto Spinach Chicken Lasagna

Submitted by: EMPIERCE

Introduction

Adapted from Better Homes & Garden: I was looking for a recipe to use a batch of fresh full-size spinach that I received in a CSA package. But we decided to add leftover chicken (also from the CSA package). Adapted from Better Homes & Garden: I was looking for a recipe to use a batch of fresh full-size spinach that I received in a CSA package. But we decided to add leftover chicken (also from the CSA package).
Number of Servings: 8

Ingredients

    12 dried regular or whole wheat lasagna noodles
    1 cup store-bought pesto
    1 egg, slightly beaten
    1 15-oz container ricotta cheese (I used part-skim)
    2 cups Italian 4-cheese blend
    1/4 tsp salt
    1/4 tsp ground black pepper
    Nonstick cooking spray
    2 cups chopped fresh spinach
    1/2 of an 8-oz pkg of mushrooms, thinly sliced
    2 cups leftover chicken breast, shredded
    1 28-oz can whole Italian-style tomatoes
    Fresh Italian (flat-leaf) parsley leaves

Directions

Preheat oven to 375 degrees F. In a 4-quart or larger pot cook noodles according to package directions until just tender. Drain noodles; rinse with cold water. Drain well; set aside.

In a medium bowl stir together egg, ricotta cheese, 1 cup Italian blend cheese, salt and pepper; set aside.

To assemble lasagna, lightly coat the inside of a 13x9x2-inch baking pan with nonstick cooking spray. Arrange 4 of the cooked noodles in the bottom of the pan, trimming and overlapping as necessary to cover bottom of pan with 1 layer of noodles. Top with spinach. Spoon half of the ricotta cheese mixture over spinach, spreading evenly. Spoon one-third of the pesto over ricotta layer, spreading evenly. Top with another layer of noodles, trimming to fit. Top with mushrooms and chicken. Spread remaining ricotta cheese mixture over mushrooms. Spread half of the remaining pesto over ricotta layer. Top with another layer of noodles and remaining pesto. Drain tomatoes. Slice, quarter, or halve tomatoes and place on top of layers.

Bake, covered, for 45 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 10 minutes more or until cheese is melted and lasagna is heated through. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user EMPIERCE.






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