Pesto Chicken Lasagna
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Cook time: 
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Serves: 9 servings
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F. Mist a 9x13-inch baking dish with nonstick cooking spray.
  2. In a medium bowl, combine the ricotta cheese, egg, Parmesan, and pepper to taste.
  3. Alternately layer lasagna noodles, ⅓ pesto, ⅓ of the ricotta mixture, ⅓ shredded chicken, and 6 mozzarella slices. Repeat 2 more layers.
  4. Top with marinara and then shredded mozzarella.
  5. Cover with foil and bake 45 minutes; uncover and cook an additional 10-15 minutes.
Notes
Recipe from Modern Pilgrim
Nutrition Information
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/2015/02/pesto-chicken-lasagna-weekly-menu/