Creamy Pesto Chicken Lasagna

$- 9 lasagna noodles - 2 cups shredded cooked chicken - 1 cup pesto (store-bought or homemade) - 2 cups ricotta cheese - 1 cup heavy cream - 1 ½ cups shredded mozzarella cheese - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish Gathering the right ingredients is key to a great creamy pesto chicken lasagna. You start with lasagna noodles, which form the base. I recommend using nine noodles to create layers. Shredded cooked chicken gives it a hearty touch. You can use store-bought or homemade pesto for that burst of flavor. For your cheese, ricotta offers creaminess while heavy cream adds richness. Shredded mozzarella melts beautifully, and grated Parmesan gives a nice finish. Don't forget garlic powder for flavor enhancement. You can season with salt and pepper according to your taste. Finally, fresh basil leaves work wonders as a garnish. They add color and freshness to your dish. Having these ingredients ready sets you up for success. Each one plays a role in creating a tasty and satisfying meal. Enjoy the process of gathering your ingredients, as they are the start of your culinary adventure! {{ingredient_image_2}} - Preheat oven to 375°F (190°C). - In a bowl, mix ricotta, heavy cream, garlic powder, salt, and pepper. - Spread ½ cup of pesto on the bottom of a 9x13 inch baking dish. - First layer: place three lasagna noodles over the pesto. - Spread one-third of the ricotta mixture on the noodles. - Add half of the shredded chicken next. - Top this layer with ½ cup of mozzarella cheese. - Repeat this layering process. - For the final layer, place three noodles on top. - Spread the rest of the ricotta mixture over the noodles. - Sprinkle the remaining mozzarella and Parmesan cheese on top. - Cover the dish with foil and bake for 25 minutes. - Remove the foil and continue baking for an additional 15-20 minutes. - Look for a bubbling and golden top. - Let it cool for 10 minutes before serving. - Mix the ricotta, cream, garlic powder, salt, and pepper well. This makes it creamy. - Place noodles in a single layer. This helps them cook evenly. - Serve big slices on warm plates. Drizzle extra pesto around for color. - Add a sprig of fresh basil on top for a nice touch. Pair this dish with a light salad or crusty bread to balance the flavors. - Don’t overcook the lasagna. Keep an eye on it to avoid a dry dish. - Let the lasagna rest for 10 minutes after baking. This helps it set and makes cutting easier. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh basil and high-quality chicken for a more vibrant flavor and better texture in your lasagna. Layering Technique: Ensure even distribution of ingredients during layering to prevent any dry or overly cheesy parts in your lasagna. Resting Time: Allow the lasagna to rest for at least 10 minutes before slicing. This helps the layers set and makes serving much easier. Make Ahead: Consider assembling the lasagna a day in advance and storing it in the fridge. Just bake it when ready to serve for a quick meal. {{image_4}} You can swap ricotta cheese for cottage cheese if you want a lighter taste. If you prefer vegan options, try using tofu blended with a splash of lemon juice. For proteins, shredded turkey works great, or you can add roasted veggies like zucchini or bell peppers for a delicious veggie twist. Want to boost flavor? Add fresh spinach or sun-dried tomatoes into your layers. These add-ins brighten the dish and pack in nutrients. You can also try different pestos. Sun-dried tomato pesto brings a rich flavor, while arugula pesto offers a peppery kick that really wakes up the taste buds. If you are gluten-free, look for gluten-free lasagna noodles made from rice or corn. They cook up nicely and hold together well. For a dairy-free version, use coconut cream instead of heavy cream. Nutritional yeast can replace cheese for a cheesy flavor without the dairy. After baking your creamy pesto chicken lasagna, let it cool for about 10 minutes. This step helps the layers set and makes slicing easier. For storage, use an airtight container. Glass or plastic containers work well. If you do not have these, cover the dish tightly with foil or plastic wrap. You can freeze lasagna for later use. To do this, let it cool completely. Wrap it tightly with foil or plastic wrap. Make sure to label it with the date. For best flavor, use it within three months. To reheat, thaw it in the fridge overnight. Bake at 375°F (190°C) until the center is hot. This usually takes about 25-30 minutes. In the fridge, your lasagna lasts for about 3-5 days. Ensure it stays in an airtight container. If frozen, it can last for up to three months. After this time, it may lose flavor and texture. Always check for any signs of spoilage before eating. To make creamy pesto, you need basil, garlic, nuts, cheese, and olive oil. Here’s a simple recipe: - 2 cups fresh basil leaves - 2 cloves garlic - ¼ cup pine nuts or walnuts - ½ cup grated Parmesan cheese - ½ cup extra virgin olive oil - Salt to taste 1. In a food processor, add basil, garlic, and nuts. Pulse until chopped. 2. Add cheese and salt, then pulse again. 3. With the processor running, slowly pour in olive oil until smooth. This creamy pesto works great in your lasagna. You can adjust the nuts and cheese to your taste. Yes, you can assemble the lasagna ahead of time. Here are some tips: - Layer the noodles, chicken, ricotta, and pesto as usual. - Cover tightly with foil and store in the fridge for up to 24 hours. - If you freeze it, use a freezer-safe dish. Thaw it in the fridge overnight before baking. Assembling in advance saves time and makes dinner easy. Pair your lasagna with these side dishes for a well-rounded meal: - A fresh garden salad with a light vinaigrette. - Garlic bread for a crunchy side. - Roasted vegetables like zucchini or asparagus. These options add color and flavor to your table. Absolutely! This lasagna is perfect for meal prep. Here’s why: - Portion it into individual servings before storing. - Use airtight containers to keep it fresh in the fridge. - It reheats well in the microwave or oven. This way, you can enjoy tasty meals all week long. This blog post covered all you need to make creamy pesto chicken lasagna. We discussed key ingredients like chicken, pesto, and cheeses. I provided step-by-step instructions for preparation and assembly. You also learned useful tips for cooking and serving, along with tasty variations. Remember, with careful prep and a bit of creativity, your lasagna will impress everyone. Enjoy making this dish and share it with friends and family. Happy cooking!$

A delicious lasagna layered with creamy ricotta, pesto, chicken, and melted cheese.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine Italian

Servings 6

Calories 450 kcal

Ingredients

9 noodles lasagna
2 cups shredded cooked chicken
1 cup pesto
2 cups ricotta cheese
1 cup heavy cream
1.5 cups shredded mozzarella cheese
0.5 cup grated Parmesan cheese
1 teaspoon garlic powder
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the ricotta cheese, heavy cream, garlic powder, salt, and pepper. Blend until smooth.
Spread ½ cup of pesto on the bottom of a 9x13 inch baking dish.
Place three lasagna noodles across the pesto-covered base.
Distribute one-third of the ricotta mixture over the noodles, followed by half of the shredded chicken and ½ cup of mozzarella cheese.
Repeat the layering: add another layer of three lasagna noodles, ½ cup of pesto, another one-third of the ricotta mixture, the remaining shredded chicken, and another ½ cup of mozzarella cheese.
Lay down the final three noodles and spread the remaining ricotta mixture on top. Sprinkle the remaining mozzarella and grated Parmesan cheese over the surface.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
Let the lasagna cool for 10 minutes before serving. Garnish with fresh basil leaves.

Notes

Serve with extra pesto and fresh basil for garnish.

Keyword cheese, chicken, creamy, lasagna, pesto