Description
A delicious and hearty chicken pesto lasagna made with layered ingredients and topped with melted mozzarella.
Ingredients
Scale
- 9 lasagna noodles
- 3 boneless, skinless chicken breasts (about 1 lb)
- 8 oz fresh button or cremini mushrooms
- 1 cup pesto sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil leaves (for garnish)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the lasagna noodles in salted boiling water until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté sliced mushrooms until golden brown (about 5 minutes).
- Season chicken with salt and pepper. Cook in the same skillet until no longer pink (6-7 minutes per side). Shred once cooled.
- In a bowl, mix shredded chicken, sautéed mushrooms, ricotta cheese, half of the mozzarella, and half of the pesto.
- Spread marinara sauce in a baking dish. Roll each noodle with filling tightly and place seam-side down in the dish.
- Top with remaining marinara sauce and sprinkle with the rest of the mozzarella.
- Bake at 375°F for 25-30 minutes until bubbly.
Notes
- For added flavor, you can include some Italian seasoning in the chicken.
- Make sure to drain the lasagna noodles well to avoid a watery lasagna.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg