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Chicken Pesto Lasagna

Chicken with a chicken, pesto, and ricotta mix layered between pasta sheets and smothered in bechamel sauce.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
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!