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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Pesto really perks up this scrumptious chicken lasagna. Plus, the marinara sauce adds a touch of sweetness. Serve it with warm bread and impress your friends. Ingredients:
1 large sweet red pepper, diced |
1/4 cup finely chopped onion |
1 tablespoon butter |
4 garlic cloves, minced |
1/4 cup king arthur unbleached all-purpose flour |
2 cups milk |
1/4 cup chicken broth |
1-1/2 teaspoons dried basil |
1 teaspoon dried oregano |
2 cups cubed cooked chicken |
1/2 cup prepared pesto |
1 can (3.8 ounces) sliced ripe olives, drained |
1 egg, lightly beaten |
1 carton (15 ounces) ricotta cheese |
1 package (4 ounces) crumbled feta cheese |
2 cups marinara sauce |
12 no-cook lasagna noodles |
1 package (6 ounces) fresh baby spinach, chopped |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large saucepan, saute red pepper and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine the egg, ricotta cheese and feta cheese.
2. Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining the noodles, sauce and mozzarella cheese.
3. Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes more or until a thermometer reads 160°. Let stand 15 minutes before serving. Yield: 12 servings.
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