Best 2 Pesto Chicken Lasagna Recipes

**Indulge in a Culinary Masterpiece: Pesto Chicken Lasagna - A Symphony of Flavors for Every Occasion**

Embark on a delightful culinary journey with our exquisite Pesto Chicken Lasagna, a dish that tantalizes the taste buds and elevates any gathering. This extraordinary lasagna combines the vibrant flavors of pesto, the tender succulence of chicken, and the rich creaminess of cheese, all harmoniously layered between delicate sheets of pasta. Each bite offers a symphony of textures and flavors, from the crispy edges of the lasagna sheets to the gooey, melted cheese and the juicy, flavorful chicken. Whether you're hosting a special occasion dinner or simply seeking a comforting family meal, this Pesto Chicken Lasagna is guaranteed to impress. Our article presents not just one, but a collection of meticulously crafted recipes, each offering a unique twist on this classic dish. From the traditional Pesto Chicken Lasagna to its vegetarian counterpart, the Spinach and Ricotta Lasagna, and the indulgent Four Cheese Lasagna, you'll find a recipe to suit every palate and preference. So gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will leave you and your loved ones craving for more.

Let's cook with our recipes!

PESTO CHICKEN LASAGNA

Pesto Chicken Lasagna image

Pesto really perks up this scrumptious chicken lasagna. Plus, the marinara sauce adds a touch of sweetness. Serve it with warm bread and impress your friends.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1 large sweet red pepper, diced
1/4 cup finely chopped onion
1 tablespoon butter
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup chicken broth
1-1/2 teaspoons dried basil
1 teaspoon dried oregano
2 cups cubed cooked chicken
1/2 cup prepared pesto
1 can (3.8 ounces) sliced ripe olives, drained
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
1 package (4 ounces) crumbled feta cheese
2 cups marinara sauce
12 no-cook lasagna noodles
1 package (6 ounces) fresh baby spinach, chopped
2 cups shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 382 calories, Fat 19g fat (9g saturated fat), Cholesterol 79mg cholesterol, Sodium 534mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.

CROCK POT CHICKEN AND PESTO LASAGNA

Crock Pot Chicken and Pesto Lasagna image

Chicken and pesto lasagna, if you dont have slow cooker, boil pasta and use baking dish I found this recipe I believe it was from a family circle magazine..I only kept the recipe so I dont remember.

Provided by malinda sargent

Categories Turkey

Time 20m

Number Of Ingredients 10

Ingredients

1 t canola oil
1 medium onion chopped
2 garlic cloves minced
1 pound ground chicken or turkey
1 package ( 10 ounces ) frozen spinach, thawed and squeezed dry chopped
¾ cup pesto
½ t salt and pepper
1 cup ricotta
¾ c italian shredded cheese
10 lasagna noodles broken in half

Steps:

1. Heat oil in a large non stick skillet over medium high heat. Add onion and garlic to skillet and cook 3 minutes or until softened. Add chicken to skillet and cook stirring frequently until no longer pink. Add spinache, pestco, salt and pepper to skillet and stir until well blended, set aside. In small bowl combine ricotta and ½ cup Italian shredded cheese. Coat slow cooker with non stick spray, layer a third of the uncooked noodles, overlap as needed, spread a third of chicken mixture over noodles, then top with ¼ cup water. Dallop a third of ricotta mixture on top, and continue layering with remaining noodles, meat, ¼ cup water, and ricotta. Cover and cook on high for 3 hours or low for 5 ½ hours. Sprinkle remaining ¼ cup cheese on top for at least 15 minutes. Serves 6 prep time: 10 minutes cook : 7 minutes slow cook: 3 hour Per serving 394 calories ( 8g sat fat ) 28 gram protein, 29 gram carbs, 3 gram fiber, 547 mg sodium, 144 mg cholesterol

Tips for Making the Best Pesto Chicken Lasagna:

Choose high-quality ingredients: Use fresh basil, Parmesan cheese, and pine nuts for the pesto and make sure to use a good quality lasagna noodle.
Don't overcrowd the pan when cooking the chicken: This will prevent the chicken from cooking evenly.
Be careful not to overcook the chicken: Chicken should be cooked to an internal temperature of 165°F.
Use a light hand when seasoning the pesto: A little goes a long way.
Don't be afraid to experiment with different cheeses: You can use a variety of cheeses in this recipe, such as mozzarella, provolone, or ricotta.
Let the lasagna rest before serving: This will allow the flavors to meld together and the lasagna to set.

Conclusion:

Pesto chicken lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its creamy pesto sauce, tender chicken, and melted cheese, this lasagna is sure to be a hit with everyone at the table. So next time you're looking for a new lasagna recipe to try, give this one a try. You won't be disappointed!