Chicken and Spinach Pesto Lasagna |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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From the Kroger MyMagazine Ingredients:
3 tablespoons olive oil |
1 cup onion, chopped |
3 garlic cloves, crushed |
24 ounces frozen chopped spinach |
3 cups chicken breasts, cooked and diced |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 cups ricotta cheese |
1 large egg |
1 1/2 cups basil pesto |
2 teaspoons basil pesto |
3/4 cup parmesan cheese |
2 cups mozzarella cheese, shredded |
12 no-boil lasagna noodles |
Directions:
1. Preheat oven to 350, spray a 13x9 casserole or lasagna pan with nonstick spray.
2. Heat oil in skillet over med-high heat.
3. Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent.
4. Add Spinach; cook and stir about 5 minute.
5. Add chicken; cook and stir about 5 minute.
6. Season with salt and pepper.
7. In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
8. Add chicken and spinach mixture to bowl and stir to combine.
9. Spread 2 tbsp pesto in bottom of prepared pan.
10. Layer 4 lasagna noodles, slightly overlapping.
11. Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
12. Repeat layers twice.
13. Bake about 35 to 40 min or until hot and bubbly.
14. Refrigerate any leftovers.
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