Ingredients
3 Tbsp. olive oil
1 cup onion, chopped
3 cloves garlic, crushed
2 pkgs. (12 oz. each) frozen chopped spinach
3 cups chicken breast, cooked and diced
½ tsp. salt
½ tsp. black pepper
2 cups ricotta cheese
1 large egg
1 ½ cups pesto sauce, plus 2 Tbsp.
¾ cup Parmesan cheese, grated
12 no-boil lasagna noodles
2 cups mozzarella cheese, shredded
Preparation
Preheat oven to 350°F. Spray 13×9-inch casserole or lasagna pan with nonstick cooking spray. Heat oil in large skillet over medium-high heat. Cook and stir onions and garlic until transparent. Add spinach; cook and stir about 5 minutes. Add chicken and stir about 5 minutes. Season with salt and pepper. In large bowl, mix together ricotta cheese, egg, pesto and Parmesan cheese until thoroughly blended. Add chicken and spinach mixture to bowl and stir to combine. Spread 2 tablespoons pesto in bottom of prepared pan. Layer 4 lasagna noodles, slightly overlapping. Top with one third of spinach ricotta mixture and one third of mozzarella. Repeat layers twice. Bake about 35 to 40 minutes or until hot and bubbly.
Refrigerate any leftovers. Serves 8