Pesto Chicken Lasagna
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 9 servings
- 15 oz. low-fat ricotta cheese
- 1 egg
- ¾ grated Parmesan cheese
- ¼ tsp black pepper
- 1 lb white meat rotisserie chicken, shredded
- 9 no-boil lasagna noodles
- 7 oz. basil pesto (I used arugula-basil pesto)
- 1 cup marinara sauce
- 18 part-skim thin mozzarella slices (7 oz)
- 1 cup part-skim shredded mozzarella
- Preheat oven to 350 degrees F. Mist a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the ricotta cheese, egg, Parmesan, and pepper to taste.
- Alternately layer lasagna noodles, ⅓ pesto, ⅓ of the ricotta mixture, ⅓ shredded chicken, and 6 mozzarella slices. Repeat 2 more layers.
- Top with marinara and then shredded mozzarella.
- Cover with foil and bake 45 minutes; uncover and cook an additional 10-15 minutes.
Recipe from Modern Pilgrim (link no longer available)
Serving size: 1/9th Calories: 423 Fat: 21.1 Carbohydrates: 21.4 Sugar: 5.3 Sodium: 720 Fiber: 1.3 Protein: 36.1 Cholesterol: 109
Recipe by Prevention RD at https://preventionrd.com/pesto-chicken-lasagna-weekly-menu/
3.5.3251