Chicken Spinach Pesto Lasagna Recipes

PESTO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
• In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
• In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
• Cover with foil and bake in a preheated oven for 45 to 55 minutes.

CHICKEN AND SPINACH PESTO LASAGNA

Steps:

• Heat a large skillet over medium heat. Add pine nuts and cook, stirring occasionally, until toasted and fragrant, about 3 minutes. Transfer to a food processor.
• Place basil leaves, 3/4 cup Parmesan cheese, 1/2 cup olive oil, and 4 cloves garlic in the food processor with the pine nuts. Blend pesto into a smooth paste, about 3 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onion and 3 cloves garlic; cook and stir until translucent, about 5 minutes. Add spinach; cook and stir until heated through, about 5 minutes. Stir in chicken; cook until heated through, about 5 minutes. Season with salt and black pepper.
• Mix ricotta cheese, 3/4 cup Parmesan cheese, and egg together in a large bowl. Stir in 1 1/2 cup pesto. Add spinach and chicken mixture; stir to combine.
• Spread remaining 1/2 cup pesto in the casserole dish. Arrange 4 lasagna noodles, slightly overlapping, in the bottom of the dish. Top with 1/3 of the ricotta spinach mixture and 1/3 of the mozzarella cheese. Repeat layers twice, ending with mozzarella cheese.
• Bake in the preheated oven until bubbly and golden, 35 to 40 minutes.

CHICKEN & PESTO LASAGNE

Steps:

• Slice the chicken thighs into thin strips, removing any sinew or fat. Slice the lardons or bacon into chunks. Heat a frying pan with a little oil and fry the chicken and bacon until cooked through. Set aside in a dish to cool.
• In the pan, add a little more oil and sautee the chopped onion. Add the garlic and cook for another min. Add the cooked chicken and bacon, the jar of pesto, the white wine and a little water. Add the spinach and wilt. Season with salt and plenty of black pepper.
• Preheat the oven to 170C/Gas 5. Using a large lasagne dish begin to assemble. Pour a layer of the chicken pesto mixture on the bottom. Add a layer of lasagne sheets. Add a layer of courgette strips and asparagus spears. Repeat the process until the dish is full. Cover with foil and bake in the middle of the heated oven for 35 mins.
• To prepare the topping mix the ricotta cheese with chopped basil, salt & pepper and a squeeze of lemon juice. Remove the lasagne from the oven, peel off the foil lid & discard. Spread the ricotta cheese mixture on the top. Sprinkle liberally with grated parmesan.
• Bake for a further 10 minutes uncovered until bubbling. Serve with the antipasti salad and toasted ciabatta rubbed with garlic and sprinkled with olive oil.

CHICKEN AND SPINACH PESTO LASAGNA

Steps:

• Preheat oven to 350, spray a 13x9" casserole or lasagna pan with nonstick spray.
• Heat oil in skillet over med-high heat.
• Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent.
• Add Spinach; cook and stir about 5 minute.
• Add chicken; cook and stir about 5 minute.
• Season with salt and pepper.
• In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
• Add chicken and spinach mixture to bowl and stir to combine.
• Spread 2 tbsp pesto in bottom of prepared pan.
• Layer 4 lasagna noodles, slightly overlapping.
• Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
• Repeat layers twice.
• Bake about 35 to 40 min or until hot and bubbly.
• Refrigerate any leftovers.

CHICKEN SPINACH ALFREDO LASAGNA

Steps:

• Set a skillet over medium heat and add the olive oil. Once the olive oil is hot add the sliced mushrooms. Cook 5 minutes, stirring occasionally.
• Add the garlic and spinach to the skillet. Cook 5 more minutes, stirring occasionally. Season with kosher salt, pepper, and crushed red pepper flakes.Note: You may need to add the spinach in smaller batches and wait until it cooks down. Spinach will get much smaller as it cooks.
• Add a few spoonfuls of the alfredo sauce to a 9x13 casserole dish and spread evenly. Lay 4 lasagna sheets flat, overlapping slightly.
• Mix together the ricotta cheese and pesto. Spread 1/3 of this mixture over the lasagna sheets.
• Evenly spread 1 cup of the cooked, shredded chicken, 1/3 of the spinach and mushroom mixture, 1/4 of the cheese, and 1/4 of the alfredo sauce. Repeat until you have three layers of lasagna.
• Top the lasagna with the 4 remaining lasagna sheets, evenly spread the remaining alfredo sauce over top.
• Bake in a 375 degree oven for 30 minutes. Top with the remaining mozzarella cheese and bake 15 more minutes.
• Sprinkle with fresh parsley if desired.

CHICKEN LASAGNA WITH PESTO CREAM SAUCE

Steps:

• In a very large wide pot, heat water and once boiling, salt the water, then add one lasagna strip at a time so they don't stick and cook for 1 minute short of what it says on the box. My box said to cook for eight minutes and I cooked for seven.
• Have a strainer standing by and gently lift each piece out with tongs into the strainer being careful not to break them up. Rinse with cold running water and layout on a sheet tray not touching each other. I layered with plastic wrap until I was ready to use.
• In a medium bowl, mix ricotta cheese, Parmesan cheese, parsley, egg, salt, pepper, nutmeg and the mozzarella cheese. Set aside.
• In a large sauté pan over medium heat, heat olive oil and add prosciutto and cook for two minutes, then add onions and cook for two minutes.
• Add spinach and cook until wilted, about another two minutes. Set aside.
• Pound or butterfly chicken breasts to a uniform thickness of one quarter inch.
• Coat the chicken with flour and shake off excess.
• Heat a large sauté pan to medium high and melt butter. Add chicken in a single layer and cook two minutes. Flip, lower heat to low and cook covered for five minutes without removing cover. Turn off heat and let sit five more minutes, again without removing cover.
• Move chicken to a cutting board to cool.
• Once cool, cut into half inch size pieces by cutting into strips then across the strips into pieces. Place in a bowl and toss with ½ cup of the pesto. Set aside.
• Place milk and cream in a sauce pan and heat to hot. Keep on low flame.
• In a large sauce pan, melt butter over medium heat then add flour and cook for three minutes, stirring often.
• Whisk in one third of the milk mixture with a wire whisk and stir briskly to form a thick paste. Add another third and whisk that in. Finally add the remaining third and whisk to form a smooth sauce.
• Add Worcestershire sauce, hot sauce, salt, pepper, dry mustard and nutmeg. Stir to combine then remove from heat and set aside.
• Preheat oven to 375 degrees F.
• In a 9X13 inch pan, spread one cup of sauce on the bottom and line with three lasagna noodles.
• Place all of the chicken and pesto mixture on top and cover with about five provolone slices. (enough to cover the surface, overlapping is fine)
• Cover with four more lasagna noodles (three the long way and one trimmed to fit the short way.
• Pour the spinach mixture on top, including any liquid collected in bowl.
• Top with one cup of sauce then four more lasagna noodles.
• Spread on the ricotta mixture then top with five lasagna noodles, overlapping four the long way and one trimmed to fit the short way.
• Top with one more cup of sauce and about eight slices of overlapping provolone cheese.
• Cover with parchment and foil and bake for 40 minutes covered and ten minutes uncovered.
• Place under broiler for a minute or two to slightly brown the cheese. Let sit for ten minutes before cutting.
• Place the remaining white sauce in a small sauce pan and heat to hot. Then off heat, whisk in the remaining pesto and serve with the lasagna.
• Cut into 8, 10 or 12 pieces.

SPINACH-PESTO SPIRAL CHICKEN

Steps:

• Preheat oven to 375°. Pound chicken breasts with a meat mallet to 1/4-in. thickness., In a food processor, combine spinach, basil, garlic, oil, cheese, walnuts and broth. Cover and process until blended. Stir in tomatoes, artichoke hearts, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread over chicken. Starting at a short side, roll up and secure with toothpicks. , Place in two greased 11x7-in. baking dishes, seam side down. Sprinkle with remaining salt and pepper. Bake 40-45 minutes or until a thermometer reads 170°. Discard toothpicks before serving.

PESTO CHICKEN LASAGNA

Steps:

• In a large saucepan, saute red pepper and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine the egg, ricotta cheese and feta cheese., Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining the noodles, sauce and mozzarella cheese., Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes more or until a thermometer reads 160°. Let stand 15 minutes before serving.

WHITE CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, melt butter with olive oil over medium heat. Add 1 cup onions and saute 5-8 minutes, or until the onions are soft.
• Add 2-3 cloves of garlic and saute one more minute.
• Add basil, salt, pepper, and flour. Whisk together until all the oil is absorbed.
• Slowly add milk, Greek yogurt, wine, cream cheese, and chicken broth. Stir to combine, whisking constantly. Go as slow as you need to make sure the liquid gets absorbed. You want to whisk out any chunks.
• Cook over medium heat, stirring until mixture is thickened slightly, just a couple of minutes. Add the chicken and turn off the heat.
• In a medium bowl, stir together ricotta, pesto, artichoke hearts, and 1 egg.
• Wet the bottom of a 2-quart casserole dish with some of the white sauce. Just enough so the noodles don't stick.
• Layer 3 no-boil lasagna noodles on top. Spread with 1/3 of the ricotta mixture. Top with a handful of fresh spinach. Add 1/3 of the white sauce and spread it to the edges. Top with 1/3 of the mozzarella cheese.
• Repeat twice more. Noodles, ricotta, spinach, white sauce, cheese.
• Sprinkle the top with Parmesan cheese.
• Spray a sheet of foil with nonstick spray and cover the lasagna.
• Bake at 350 for about 50 minutes, or until cooked and tender.
• Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 1 to 3 minutes. Keep an eye on it!
• Let stand for 10 minutes before serving. I like to serve this with some bread, a big salad, and maybe some other green vegetable.