Chicken & Spinach Pesto Lasagna

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  • 12 uncooked lasagna noodles
  • 1 tablespoon(s) olive oil
  • 1 cup(s) onion chopped
  • 3 garlic cloves crushed
  • 2 package(s) frozen chopped spinach (12oz each)
  • 3 cup(s) chicken breasts cubed
  • 1/2 teaspoon(s) salt and pepper
  • 2 cup(s) ricotta cheese
  • 1 large egg
  • 1 1/2 cup(s) prepared pesto sauce plus 2TBSP
  • 3/4 cup(s) grated parmesan cheese
  • 2 cup(s) shredded mozzarella cheese


  1. Preheat oven to 350. Spray 13 X 9inch casserole pan with nonstick spray. Cook lasagna noodles according to package. Heat oil cook onion and garlic to desired tenderness. Add spinach to skillet, cook 5 minutes. Add chicken, stir about 5 minutes. Season with salt and pepper. In large bowl mix together ricotta cheese, egg, pesto and parmesan cheese until blended. Add chicken and spinach mixture, stir to combine. Spread 2TBSP of peso to bottom of prepared pan. Layer 4 lasagna noodles, top with 1/3 of chicken/spinach mixture and 1/3 mozzarella cheese. Repeat layers 2 more times. Bake 35-40 minutes or until hot and bubbly
August 2011

This recipe is a personal recipe added by LoriSmith and has not been tested or endorsed by MyRecipes.

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