Pesto Chicken Lasagna
Don't pass on the pesto. This pesto chicken lasagna is a great alternative when you're feeling like Italian without seeing red... as in red sauce. Every bite is amore.
At a glance
15 oz. part-skim ricotta cheese
2 garlic cloves, finely chopped
2 Tbsp. chopped oregano
1/2 cup of grated Romano cheese
Salt & pepper to taste
Non stick spray
1 package of no-boil lasagna noodles
2 cups of prepared pesto
4 skinless, boneless chicken breast halves, cooked and cut into strips
12 oz. jar of roasted red peppers, cut into strips
16 oz. reduced-fat mozzarella cheese
Preheat oven to 350 degrees. Mix the ricotta cheese, garlic, oregano, romano cheese, salt & pepper. Spray the bottom and sides of a rectangular lasagna pan (13x9 or 12x8) with nonstick spray. Start the first layer with 3 noodles, then top with 1/3 of the ricotta mixture, 1/4 of the pesto, 1/3 chicken, 1/3 red peppers and 1/4 mozzarella. Repeat 2 more layers. For the final layer, top with 3 more noodles, then the remaining pesto and mozzarella. Carefully cover with tin foil, be sure the foil doesn't touch the cheese. Bake at 350 for 45 minutes, uncovering for the last 15 minutes of cooking.
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