Chicken And Spinach Pesto Lasagna

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

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

Recipe

• 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.