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For this creamy pesto chicken lasagna, you will need the following: - 9 lasagna noodles - 2 cups cooked chicken, shredded - 1 ½ cups ricotta cheese - 2 cups shredded mozzarella cheese - 1 cup pesto sauce (store-bought or homemade) - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 1 teaspoon garlic powder - ½ teaspoon salt - ½ teaspoon black pepper - ¼ cup grated Parmesan cheese - Fresh basil leaves for garnish You can easily swap some ingredients if needed: - Use whole wheat lasagna noodles for a healthier option. - Swap shredded chicken for cooked turkey or even diced vegetables for a vegetarian twist. - Substitute ricotta cheese with cottage cheese for a lighter texture. - For a dairy-free option, try using cashew cream in place of heavy cream. - If you can't find pesto, make a quick herb sauce using basil, olive oil, and nuts. This creamy pesto chicken lasagna offers a well-rounded meal. Here’s a quick look at the nutritional aspects per serving: - Calories: About 480 - Protein: 30g - Fat: 25g - Carbohydrates: 40g - Fiber: 2g - Sodium: 600mg This meal is hearty and packed with flavor, making it a delightful choice for family dinners. {{ingredient_image_1}} 1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). 2. Cook the Lasagna Noodles: In a big pot, boil salted water. Add 9 lasagna noodles and cook them until they are al dente. Drain the noodles and set them aside. 3. Prepare the Creamy Mixture: In a mixing bowl, combine 1 ½ cups of ricotta cheese, 1 cup of heavy cream, 1 teaspoon of garlic powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Mix everything until it becomes smooth and creamy. 4. Combine Chicken and Pesto: In another bowl, mix 2 cups of shredded chicken with 1 cup of pesto sauce. Ensure the chicken is fully coated. 1. Layer the Bottom: In a greased 9x13 inch baking dish, spread a thin layer of the creamy mixture on the bottom. 2. First Layer of Noodles: Place 3 lasagna noodles over the creamy layer. 3. Add Chicken Mixture: Spread half of the chicken and pesto mixture over the noodles. 4. Add Creamy Mixture and Cheese: Next, add a layer of the creamy mixture, then sprinkle with 2 cups of shredded mozzarella cheese, and top with 1 cup of halved cherry tomatoes. 5. Repeat Layers: Repeat this layering process one more time. After that, top with the remaining 3 noodles. 6. Final Touches: Spread the rest of the creamy mixture on top and sprinkle with ¼ cup of grated Parmesan cheese for a golden finish. 1. Cover and Bake: Cover the lasagna with aluminum foil to keep it from browning too much. Place it in your preheated oven. 2. First Baking Phase: Bake for 25 minutes. 3. Remove Foil and Finish Baking: After 25 minutes, take off the foil. Bake for another 15-20 minutes until it is bubbly and golden brown. 4. Cool Before Serving: Allow the lasagna to sit for about 10 minutes before slicing. Garnish with fresh basil leaves for a nice touch. To cook your noodles just right, start with a big pot. Fill it with water and add salt. Bring it to a boil before adding the lasagna noodles. Cook them until they are al dente. This means they should be firm but not hard. Drain the noodles well and lay them flat. This keeps them from sticking together. For a creamy lasagna, blend the ricotta cheese and heavy cream well. This mix should be smooth without lumps. Adding garlic powder, salt, and pepper will boost the flavor. Make sure to spread this creamy mixture evenly between layers. This keeps each bite rich and delicious. To make this meal even better, think about sides. A green salad with light dressing goes well. You can also serve garlic bread for a nice crunch. If you want a drink, try a chilled white wine. This keeps your meal fresh and tasty. Pro Tips Use Fresh Pesto: For the best flavor, consider making homemade pesto with fresh basil, garlic, pine nuts, and olive oil. Mix Cheeses: Combine ricotta with a bit of cream cheese for an even creamier texture and richer flavor. Let it Rest: Allow the lasagna to sit for 10-15 minutes after baking to make slicing easier and to help the layers set. Add Vegetables: Enhance nutrition and flavor by adding sautéed spinach or zucchini between the layers. {{image_2}} If you want a meat-free dish, swap the chicken for vegetables. Use spinach, zucchini, or mushrooms. These veggies add flavor and texture. You can also use a mixture of roasted veggies for a hearty bite. For protein, try adding beans or chickpeas. They blend well with the creamy layers. You can easily change the protein in this dish. Try turkey or cooked shrimp instead of chicken. For a fun twist, use Italian sausage for a spicy kick. You can also use shredded beef for a rich taste. Each protein brings its own flavor to the lasagna. Add a twist to your lasagna with extra flavors. Mix in sun-dried tomatoes for a sweet touch. You can also add fresh herbs like thyme or oregano to boost the taste. A dash of red pepper flakes can give a nice heat. Experiment with different cheeses, like goat cheese or provolone, to create a unique taste. You can store leftover creamy pesto chicken lasagna in your fridge. Place it in an airtight container. It will stay fresh for about 3 to 5 days. Make sure to let it cool down before putting it away. This way, it won't steam and get soggy. If you want to keep it longer, freezing is a great option. Cut the lasagna into portions. Wrap each piece tightly in plastic wrap, then place it in a freezer-safe bag. It can last for up to 2 months in the freezer. When you're ready to eat, just take out a piece and let it thaw overnight in the fridge. Reheating is easy! For best results, use the oven. Preheat it to 350°F (175°C). Place a piece of lasagna in a baking dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until hot all the way through. If you're in a hurry, you can use the microwave. Heat on medium power for 2 to 3 minutes. Enjoy your delicious meal again! Yes, you can make this lasagna ahead of time. Prepare it up to the baking step. Cover it with foil and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes. Then, bake as directed. This helps keep it from getting too cold in the oven. If you do not have ricotta cheese, try cottage cheese. Blend it until smooth for a similar texture. Cream cheese also works well, but you may want to add a bit of milk to thin it. Greek yogurt can be a great option too, adding a nice tang. You’ll know the lasagna is done when it bubbles and the top is golden brown. A knife inserted into the center should come out hot. You can also check that the cheese is melted and slightly browned. If it looks like this, it is ready to eat! This blog post covered key steps to make lasagna, from ingredients to cooking tips. You learned how to pick the right ingredients and what to swap if needed. I shared important steps for preparing, assembling, and baking your dish. Tips for perfect noodles and creamy layers will enhance your meal. You can explore tasty variations and know how to store leftovers. Now, you can confidently create your lasagna masterpiece with these insights. Enjoy the process and delicious results!

Creamy Pesto Chicken Lasagna

A delicious lasagna layered with creamy ricotta, shredded chicken, and pesto, topped with mozzarella and Parmesan.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 9 noodles lasagna
  • 2 cups cooked chicken, shredded
  • 1.5 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup pesto sauce
  • 1 cup heavy cream
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup grated Parmesan cheese
  • to taste fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.
  • In a mixing bowl, combine the ricotta cheese, heavy cream, garlic powder, salt, and pepper. Mix until smooth and creamy.
  • In another bowl, mix the shredded chicken with the pesto sauce until fully coated.
  • In a greased 9x13 inch baking dish, spread a thin layer of the creamy mixture on the bottom. Place 3 lasagna noodles over the sauce. Spread half of the chicken and pesto mixture over the noodles, followed by a layer of the creamy mixture, and sprinkle with mozzarella cheese and cherry tomatoes. Repeat this layering process once more. Top with the remaining noodles, the rest of the creamy mixture, and the rest of the mozzarella cheese.
  • Sprinkle grated Parmesan cheese on the top layer for added flavor and a golden finish.
  • Cover the lasagna with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes until bubbly and golden brown on top.
  • Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Notes

Allow the lasagna to cool before slicing for cleaner pieces.
Keyword chicken, creamy, lasagna, pesto