Pesto Spinach Chicken Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 dried regular or whole wheat lasagna noodles1 cup store-bought pesto1 egg, slightly beaten1 15-oz container ricotta cheese (I used part-skim)2 cups Italian 4-cheese blend1/4 tsp salt1/4 tsp ground black pepperNonstick cooking spray2 cups chopped fresh spinach1/2 of an 8-oz pkg of mushrooms, thinly sliced2 cups leftover chicken breast, shredded1 28-oz can whole Italian-style tomatoesFresh Italian (flat-leaf) parsley leaves
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.
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.
Nutritional Info 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
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