★Ingredients
For the Pesto:
2 cups fresh basil leaves
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
3 garlic cloves
1/2 cup olive oil
Salt and pepper to taste
For the Chicken Filling:
2 cups cooked chicken, shredded or diced
1 cup ricotta cheese
1 egg
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 cup cooked spinach, squeezed dry and chopped (optional)
Salt and pepper to taste
For the Lasagna Assembly:
12 lasagna noodles (regular or no-boil)
1 cup cherry tomatoes, halved (optional)
2 cups bechamel sauce or Alfredo sauce (store-bought or homemade)
Fresh basil leaves for garnish
Meat broth with frozen vegetables
Irresistible date coffee loaf cake
★Instructions
- Prepare the Pesto:
- In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
- With the processor running, slowly add olive oil until the mixture is smooth. Season with salt and pepper to taste. Set aside.
- Prepare the Chicken Filling:
- In a large bowl, combine the cooked chicken, ricotta cheese, egg, Parmesan cheese, 1 cup of mozzarella cheese, and cooked spinach if using. Season with salt and pepper to taste. Mix well.
- Cook the Lasagna Noodles:
- If using regular lasagna noodles, cook according to package instructions until al dente. Drain and set aside. If using no-boil noodles, ensure they are ready to use.
- Assemble the Lasagna:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of bechamel or Alfredo sauce on the bottom of a 9×13 inch baking dish.
- Place a layer of lasagna noodles over the sauce.
- Spread half of the chicken filling over the noodles.
- Drizzle a few tablespoons of pesto over the chicken filling.
- Repeat the layers: noodles, remaining chicken filling, and pesto.
- Finish with a final layer of noodles. Spread the remaining bechamel or Alfredo sauce over the top.
- Sprinkle the remaining 1 cup of mozzarella cheese over the top. Add cherry tomato halves if desired.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before serving.
- Serve:
- Garnish with fresh basil leaves before serving.
Enjoy!