Creamy Pesto-Chicken Lasagna

24 03 2015

Traditional lasagna can be time-consuming, but in this version you can save time by using store-bought or pre-made pesto, and no-boil lasagna sheets. Just because you’re saving on time though, doesn’t mean you’re skimping on the flavor. Trust me, this lasagna is totally decadent! You can make this two days in advance if you want, just store covered in the fridge and bring to room temperature before baking.

I made this for a family Sunday supper and was feeding a crowd, so I doubled the recipe. If you end up having some leftover ricotta filling like me, you can toss it with some whole wheat pasta and a little of the pasta water for another great meal or side!

Creamy Pesto-Chicken Lasagna

The following makes 10-12 servings (adapted from Cuisine at Home):

  • 4 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/4 tsp. ground nutmeg
  • 1 cup basil pesto
  • Salt and pepper to taste
  • 1 lb cooked ground chicken
  • 1 package (15 oz) whole-milk ricotta cheese
  • 1 cup grated parmesan
  • 1 box flat, no-boil lasagna sheets
  • 4 cups shredded part-skim mozzarella

Preheat oven to 350.

For the bechamel, melt butter in a large saucepan over medium heat. Whisk in flour and cook 2 minutes. Slowly whisk in milk and nutmeg, bring to a simmer, and cook 2 more minutes. Off heat, stir in 1/2 cup pesto; season with salt and pepper. Stir in cooked chicken (simply season with salt, pepper and granulated garlic and saute in a little olive oil until cooked through) and set aside.

For the lasagna, stir together the ricotta, parmesan, and 1/2 cup pesto; season with salt and pepper.

To build, spread 2/3 cup bechamel in the bottom of a 9 x 13-inch baking dish. Using a rubber spatula, spread some of the ricotta mixture on 3 lasagna sheets making sure they’re fully covered, then lay them side by side in the baking dish. Top lasagna with more bechamel, making sure to cover the noodles. Next top with 3/4 cup mozzarella. Repeat laying three times or until your ingredients run out, making sure that the ingredients are evenly dispersed. Top the final layer with 1 and 1/2 cups mozzarella.

Cover lasagna with foil and bake until bubbly, about 45 minutes. Remove foil and bake lasagna 15 more minutes, then broil on high until golden, 2-3 minutes. Let lasagna rest 15 minutes before serving.

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One response

25 03 2015
Cristina

Lasagna is the best! I’m always looking for tomato-free alternatives, so I’ll have to try this one for sure!

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