Pesto Chicken Lasagna

★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

1. Prepare the Pesto:
2. In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
3. With the processor running, slowly add olive oil until the mixture is smooth. Season with salt and pepper to taste. Set aside.
4. Prepare the Chicken Filling:
5. 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.
6. Cook the Lasagna Noodles:
7. 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.
8. Assemble the Lasagna:
9. Preheat the oven to 375°F (190°C).
10. Spread a thin layer of bechamel or Alfredo sauce on the bottom of a 9×13 inch baking dish.
11. Place a layer of lasagna noodles over the sauce.
12. Spread half of the chicken filling over the noodles.
13. Drizzle a few tablespoons of pesto over the chicken filling.
14. Repeat the layers: noodles, remaining chicken filling, and pesto.
15. Finish with a final layer of noodles. Spread the remaining bechamel or Alfredo sauce over the top.
16. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Add cherry tomato halves if desired.
17. Bake the Lasagna:
18. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
19. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
20. Let the lasagna rest for 10 minutes before serving.
21. Serve:
22. Garnish with fresh basil leaves before serving.

Enjoy!