Chicken and Spinach Pesto Lasagna
Elevate your weeknight dinner game with this hearty and flavorful Chicken and Spinach Pesto Lasagna! This unique twist on a classic Italian dish features tender layers of lasagna noodles, creamy ricotta, shredded chicken, and a vibrant homemade spinach pesto made with fresh basil, garlic, pine nuts, and Parmesan cheese. Topped with a gooey mozzarella finish, this lasagna is as comforting as it is irresistible. With just 30 minutes of prep time, this dish is perfect for impressing guests or satisfying a hungry family. Serve it warm with a simple side salad and garlic bread for a complete meal that’s bursting with rich, herbaceous flavors. Whether you’re craving comfort food or looking to switch up your lasagna routine, this recipe promises to deliver every bite with a flavorful punch!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 cups Cooked shredded chicken
- 5 cups Spinach
- 1 cup Basil leaves
- 3 pieces Garlic cloves
- 0.25 cup Pine nuts
- 0.5 cup Parmesan cheese
- 0.33 cup Olive oil
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Drain and set aside.
In a food processor, combine spinach, basil, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth, then season with salt and pepper to taste. Set the spinach pesto aside.
In a medium mixing bowl, combine the ricotta cheese and heavy cream. Stir until smooth and set aside.
Spread a thin layer of the spinach pesto on the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles on top of the pesto, slightly overlapping them.
Spread 1 cup of the ricotta mixture evenly over the noodles, followed by 1 cup of shredded chicken. Drizzle a few spoonfuls of spinach pesto over the chicken and sprinkle with 1/2 cup of shredded mozzarella.
Repeat the layering process two more times (noodles, ricotta mixture, chicken, spinach pesto, mozzarella).
Finish with a final layer of noodles spread thinly with the remaining spinach pesto, then sprinkle the remaining mozzarella cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and slightly golden.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
6920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.6 g | 423% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 1370 mg | 457% | |
| Sodium | 5332 mg | 232% | |
| Total Carbohydrate | 555.0 g | 202% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 30.9 g | ||
| Protein | 435.3 g | 871% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4418 mg | 340% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 4685 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
