Name: Chicken Pesto Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 large chicken breast, cooked and chopped into small pieces; 1 box lasagna sheets-fresh or dried oven-ready; 1 15 ounce ricotta cheese; 1/2 -3/4 cup pesto; 1 egg; 1 cup mozzarella cheese; 1/2 cup Parmesan cheese, grated; 6 tbsp butter; 2 tbsp flour; 1 1/2 cups cream; 1 tsp salt; 1/4 tsp nutmeg; parsley, chopped for garnish (optional )

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This dreamy lasagna has a chicken, pesto, ricotta mix and is smothered in a gorgeous bechamel sauce.

It is rich and so flavorful with each layer of love.

I like to cook a chicken breast on the stove top but you can always bake it ahead of time with some simple cayenne pepper, garlic powder, salt/pepper, and drizzle with olive oil for 20-30 minutes. Cook at 375 degrees or to save time for a weekday cheat buy a rotisserie chicken and chop it up in to small pieces. Whatever works best for you!

Barilla rustic pesto makes a great choice or if you would like to make my pesto from scratch recipe can be found here- 10 minute Basil- Pesto Sauce It it so good and you can store the leftovers.

PASTA-

I love to buy fresh sheets of pasta but sometimes i use the oven ready lasagne sheets.

They work well but be sure to cover every corner with the mixture or they corners will be crispy.

Okay let’s get started!

Print Recipe

Chicken Pesto Lasagna

Chicken with a chicken, pesto, and ricotta mix layered between pasta sheets and smothered in bechamel sauce.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American, Italian

Keyword: basil pesto, bechamel, cheesy goodness, chicken dinner, chicken dinner at home, chicken lasagna, Italan food, lasagna, pesto, pesto pasta, trending

Servings: 6 servings

Ingredients

1 large chicken breast, cooked and chopped into small pieces
1 box lasagna sheets-fresh or dried oven-ready
1 15 ounce ricotta cheese
1/2 -3/4 cup pesto
1 egg
1 cup mozzarella cheese
1/2 cup Parmesan cheese, grated
6 tbsp butter
2 tbsp flour
1 1/2 cups cream
1 tsp salt
1/4 tsp nutmeg
parsley, chopped for garnish optional

Instructions

Season chicken breast cayenne pepper, garlic powder, salt and pepper. Drizzle on some olive oil and cook on the stove top unitl golden and cooked through at 165℉
Let cook and chop into small peices.
To make the pesto mixture we will be combining the ricotta cheese, pesto, egg, 1/2 tsp salt, 1/2 tsp pepper, and mix well.
Now add the chicken and mix through.
Time to make the bechamel! In a med saucepan, melt the butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes or until it begins to turn light brown.
Add the 1 1/2 cups heavy cream and whisk, bring to a boil. Add 1 tsp salt and 1/4 tsp of nutmeg.
Continue to whisk until thickened, about 1-2 minutes. Set aside.
Pre heat the oven to 375℉
In a medium sized baking dish, spread a heaing tablespoon of the pesto mixture over the bottom of the dish.
Now layer the pasta sheets on top. Any way you can get them to fit.
Start by spreading on 1/4 of the pesto mix. Cover each corner.
Then sprinkle on some mozzarella cheese.
Next goes the bechamel. A little spread across the dish as it is very rich and will spread when baked.
Continue they layering process ending with a small amount of the pesto mix, mozzarella cheese, and a bit of becamel sauce. You will have leftover bechamel.
*Do not pour all of it on as it will be way too rich. Trust me. The remaining sauce can be used during plating.
Bake for 25-30 minutes or until the cheese is golden and bubbly.
Re-heat the bechamel on the stove and plate with a spoonful and then a lasagna slice.
Garnish with parsley.
ENJOY!