Chicken Pesto Lasagna
Chicken Pesto Lasagna
Ingredients
For the Chicken Pesto Filling
- 500 g chicken breast, cut into small, bite-sized pieces
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jar pesto
For the Ricotta Mixture
- 2 cups ricotta cheese
- 1/2 cup Parmesan cheese
- 1 egg
- 1/4 cup fresh basil, chopped
For Assembly
- 12 lasagna noodles, oven-ready or pre-cooked as per package instructions
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Cut the 500 grams of chicken breast into small, bite-sized pieces.
⏱️ 5 min
- 3
Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat. Add the chopped chicken and cook until it is fully browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside.
⏱️ 7 min
- 4
In the same pan, add the 1/2 chopped onion and 2 minced garlic cloves. Sauté until the onion is softened and translucent, and the garlic is fragrant, about 3-5 minutes.
⏱️ 5 min
- 5
Return the cooked chicken to the pan with the sautéed onion and garlic. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Pour in the entire jar of pesto. Stir everything together until the chicken is well coated and the mixture is thoroughly combined.
⏱️ 5 min
- 6
In a separate medium bowl, combine 2 cups of ricotta cheese, 1/2 cup of Parmesan cheese, and 1 egg. Add 1/4 cup of fresh, chopped basil. Mix these ingredients thoroughly until smooth and well combined.
⏱️ 5 min - 7
To assemble the lasagna, spread a thin layer of the chicken pesto mixture on the bottom of a 9x13 inch baking dish. This helps prevent the noodles from sticking.
⏱️ 2 min
- 8
Place a single layer of lasagna noodles over the chicken pesto mixture. If using oven-ready noodles, no pre-cooking is necessary. If using traditional noodles, ensure they are cooked according to package directions before assembly.
⏱️ 2 min
- 9
Spread an even layer of the ricotta mixture over the noodles. Then, sprinkle a generous amount of the shredded mozzarella cheese over the ricotta layer.
⏱️ 2 min
- 10
Repeat the layering process: Add another layer of chicken pesto mixture, followed by lasagna noodles, then the ricotta mixture, and finally sprinkle with mozzarella cheese. Continue layering until you have at least two full layers of chicken pesto, noodles, ricotta, and mozzarella, finishing with a top layer of chicken pesto and a final generous sprinkle of mozzarella cheese.
⏱️ 5 min
- 11
Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
⏱️ 40 min•🌡️ 375
- 12
Once baked, remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pesto Lasagna
For the Chicken Pesto Filling
- 500 g chicken breast, cut into small, bite-sized pieces
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jar pesto
For the Ricotta Mixture
- 2 cups ricotta cheese
- 1/2 cup Parmesan cheese
- 1 egg
- 1/4 cup fresh basil, chopped
For Assembly
- 12 lasagna noodles, oven-ready or pre-cooked as per package instructions
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Cut the 500 grams of chicken breast into small, bite-sized pieces.
⏱️ 5 min - 3
Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat. Add the chopped chicken and cook until it is fully browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside.
⏱️ 7 min - 4
In the same pan, add the 1/2 chopped onion and 2 minced garlic cloves. Sauté until the onion is softened and translucent, and the garlic is fragrant, about 3-5 minutes.
⏱️ 5 min - 5
Return the cooked chicken to the pan with the sautéed onion and garlic. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Pour in the entire jar of pesto. Stir everything together until the chicken is well coated and the mixture is thoroughly combined.
⏱️ 5 min - 6
In a separate medium bowl, combine 2 cups of ricotta cheese, 1/2 cup of Parmesan cheese, and 1 egg. Add 1/4 cup of fresh, chopped basil. Mix these ingredients thoroughly until smooth and well combined.
⏱️ 5 min - 7
To assemble the lasagna, spread a thin layer of the chicken pesto mixture on the bottom of a 9x13 inch baking dish. This helps prevent the noodles from sticking.
⏱️ 2 min - 8
Place a single layer of lasagna noodles over the chicken pesto mixture. If using oven-ready noodles, no pre-cooking is necessary. If using traditional noodles, ensure they are cooked according to package directions before assembly.
⏱️ 2 min - 9
Spread an even layer of the ricotta mixture over the noodles. Then, sprinkle a generous amount of the shredded mozzarella cheese over the ricotta layer.
⏱️ 2 min - 10
Repeat the layering process: Add another layer of chicken pesto mixture, followed by lasagna noodles, then the ricotta mixture, and finally sprinkle with mozzarella cheese. Continue layering until you have at least two full layers of chicken pesto, noodles, ricotta, and mozzarella, finishing with a top layer of chicken pesto and a final generous sprinkle of mozzarella cheese.
⏱️ 5 min - 11
Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
⏱️ 40 min•🌡️ 375 - 12
Once baked, remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 10 min