Chicken and Pesto Lasagna

It’s no secret that I am a huge pasta fanUntil a few years ago, I might have even been called a pasta junkieI just can’t get enough of those lovely carbsAnd cheesesBut you also need to throw some protein in thereAnd sometimes I like to mix up my red sauce for a little white sauce or even some pesto.

But there are some staples in lasagna that I just don’t mess withI love to use 3 different cheesesmozzarella, parmesan, and ricottaAnd I love vegetables in thereFor this particular recipe, I choose artichoke hearts, sundried tomatoes, and mushroomsI left spinach out so it would be a little lighter.

Ingredients:

  • 1 jar (16 oz.) alfredo sauce
  • 1 jar (8 oz.) petso sauce
  • 1 box (16 oz.) lasagna noodles, prepared according to instructions on box
  • 4 cups mozzarella cheese
  • 1 1/2 cups parmesan cheese
  • 15 oz. ricotta cheese
  • 2 eggs
  • 1/2 tsp. salt
  • dash of pepper
  • 1/2 tsp. oregano
  • 2 boneless, skinless chicken breasts, boiled and cubed
  • 8 oz. sliced baby bella mushrooms
  • 1 can (14 oz.) artichoke hearts, quartered
  • 1 bag (3.5 oz.) julienne cut sun dried tomatoes (Bella Sun Luct)

Method:

1. Preheat oven to 350 degreesSpray a 9×13 inch pan with nonstick cooking spraySet aside.

2. Take a medium bowl and combine there alfredo and pesto saucesIn a large bowl, combine cheeses, eggs, salt, pepper, and oregano.

3. Pour 1/3 cup of sauce in bottom of 9×13 panLay 3 noodles, side by side, in bottom of panLayer 1/3 of the chicken, mushrooms, artichoke hearts, and sun dried tomatoes on top of noodlesAdd 1/4 of the cheese mixturePour 1/3 cup sauce evenly over layerTop with another layer of noodles and repeat.

4. When you’ve repeated the layers two more times, finish off with one final layer of noodles, cheese, and sauce.  The last step is to cover pan tightly with aluminum foil and place in oven. Bake lasagna for a half of an hour. When cheese is bubbling on top take the pan outAllow to cool for some minutes before serving.

Enjoy!

Serves 10

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