Friday, December 24, 2010

Pesto Chicken Lasagna

Well, as you know if you read my last post - i attempted Pesto Chicken Lasagna last night for the first time - when i was having 6 guests over for dinner! I have never made lasagna, much less "pesto chicken lasagna" & here i go trying it on guests! Brave, i know. :)

Good news. It was DELICIOUS!!!

I would definitely make this again & i don't think i would do anything different. Except maybe start earlier. I was running a bit late!! Amanda jumped in & helped when she arrived, so i have her to thank for actually layering the lasagna! Thanks, Amanda! 

Should have taken a pic of it cut into so you could see all the layers! Oh-well!! 

Pesto Chicken Lasagna 
adapted from Taste of Home 

1 large sweet red pepper, diced
1/2 onion, diced
1 Tablespoon butter
4 garlic cloves, minced
1/4 cup flour
2 cups milk
1/4 cup chicken broth
1-1/2 teaspoons dried basil
1 teaspoon dried oregano
3 cups cooked chicken, cubed
1/2 cup prepared pesto
Small can sliced black olives, drained
1 egg, lightly beaten
1 carton (15 oz) ricotta cheese
1 package (4 oz) crumbled feta cheese
Jar of Marinara Sauce (i used Bertolli's garlic & olive oil marinara)
12 lasagna noodles (we used whole wheat ones)
1 package (6 oz) baby spinach, chopped
3 cups mozzerella cheese, shredded

1. In a large saucepan, saute onion & sweet red pepper in butter until tender. Add garlic, cook for another minute longer. Stir in flour until blended, gradually stir in milk, broth, basil & oregano. Bring to a  boil over medium heat. Cook & stir for 2 minutes or until thickened. Stir in the chicken, olives & pesto. Remove from heat. 

2. Cook noodles according to package directions. 

3. In a bowl, combine the ricotta cheese, feta cheese & egg. 

4. Layer in a 9X13 inch baking dish the following: marinara sauce, pasta, ricotta mixture, spinach, pesto mixture & mozzerella cheese. Repeat layers. Top with remaining marinara & mozzerella cheese.

5. Cover & bake at 375 degrees for 45 minutes. Uncover & bake 10 minutes more or until bubbly. Let stand 15 minutes before serving. Serves 12. 

*the main difference between my recipe & the original is that the original calls for 12 no-cook lasagna noodles. I have never used those before, and based on one of the reviews, decided not to do that. I just cooked my regular lasagna noodles about 2-3 minutes less than what the package said since they'll cook more in the oven. The only other difference is that i used a little more of some of the ingredients. :)


1 comment:

  1. I looks and sounds good but I get intimidated by recipes with a list of ingredients that long!


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