Thank you to my friend Kelly for this wonderful recipe! I loved it!! It wasn't too hard to make and it was different than traditional lasagna. I made two pans and I am already looking forward to leftovers for lunch tomorrow!
Since there is no "sauce" in this recipe, I definitely recommend using regular Lasagne noodles and not the "no Boil" ones. I think using the no boil ones would make this too dry. Next time I make it, I will also be using fresh spinach and homemade pesto (since I have a huge basil plant in my back yard!)
I made this for 8 adults and 3 kids tonight and everyone liked it! Don't mind my "fine china." The cooking I'm getting better at... the cleaning... not so much! :)
Ingredients:
*12 uncooked lasagna noodles (I used Barilla Lasagna Noodles)
*3 T olive oil
*1 cup onions, chopped (white or sweet)
*3 cloves garlic, crushed
*2 pkgs frozen chopped spinach, defrosted and drained
*3 cups cooked diced chicken breast meat (I used a Rotisserie Chicken)
*1 tsp kosher salt
*1 tsp black pepper
*2 cups ricotta cheese
*1 large egg
*1 1/2 cups prepared pesto sauce, plus 2 tbsp (I used 2 containers of Buitoni brand pesto with basil- 7 oz per container)
*3/4 cups fresh grated parmesan cheese
*2 cups shredded mozzarella cheese
Preheat oven to 350.
Spray 13x9 inch casserole or lasagna pan with nonstick cooking spray. Partially cook lasagna noodles according to package directions. (I boiled mine for 8 minutes)
Heat oil in large skillet over medium-high heat. Cook and stir onions and garlic until transparent. Add spinach. cook and stir about 5 minutes. Add chicken and stir about 5 minutes. Season with salt and pepper.
In large bowl mix together ricotta cheese, egg, pesto, and parmesan cheese until throughly blended. Add chicken and spinach mixture to bowl and stir to combine.
Spread two tablespoons pesto in bottom of prepared pan.
Layer 4 lasagna noodles , slightly overlapping. Top with 1/3 of spinach ricotta mixture and 1/3 mozzarella. Repeat Layers Twice.
Bake about 35-40 minutes or until hot and bubbly!
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| chop onion |
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| Pesto I used |
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| Lasagne Noodles I used |
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| add pesto to bottom of pan |
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| mixture of ricotta, egg, pesto and parm cheese. |
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| My pan was bigger than the noodles so i just made it work... |
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| saute onions and garlic in olive oil |
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| chop chicken |
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| Add spinach to sauteed onion and garlic. Cook 5 mins, then add chicken and cook a few more minutes |
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| Add the ricotta mixture to the chicken spinach mixture |
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| layer of the mixture |
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| cover with lots of mozz cheese |
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| 3 layers in all |
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| served with salad and garlic bread |
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| ENJOY! |
1 comment:
We love this! I've made it a couple times now and I love that it's a big hearty meal that serves a crowd or is really yummy as leftovers.
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