PESTO LASAGNA
Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.
Provided by JAMON0126
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
- In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
- Cover with foil and bake in a preheated oven for 45 to 55 minutes.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 53.7 g, Cholesterol 97.6 mg, Fat 40.4 g, Fiber 4.4 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1071.3 mg, Sugar 4.4 g
CHICKEN AND SPINACH PESTO LASAGNA
Make and share this Chicken and Spinach Pesto Lasagna recipe from Food.com.
Provided by Chef JDecember28
Categories One Dish Meal
Time 55m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350, spray a 13x9" casserole or lasagna pan with nonstick spray.
- Heat oil in skillet over med-high heat.
- Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent.
- Add Spinach; cook and stir about 5 minute.
- Add chicken; cook and stir about 5 minute.
- Season with salt and pepper.
- In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
- Add chicken and spinach mixture to bowl and stir to combine.
- Spread 2 tbsp pesto in bottom of prepared pan.
- Layer 4 lasagna noodles, slightly overlapping.
- Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
- Repeat layers twice.
- Bake about 35 to 40 min or until hot and bubbly.
- Refrigerate any leftovers.
Nutrition Facts : Calories 352.2, Fat 23.7, SaturatedFat 11.7, Cholesterol 85, Sodium 599.5, Carbohydrate 15.4, Fiber 8.1, Sugar 2.2, Protein 24.1
PESTO CHICKEN LASAGNA
Pesto really perks up this scrumptious chicken lasagna. Plus, the marinara sauce adds a touch of sweetness. Serve it with warm bread and impress your friends.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, saute red pepper and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine the egg, ricotta cheese and feta cheese., Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining the noodles, sauce and mozzarella cheese., Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes more or until a thermometer reads 160°. Let stand 15 minutes before serving.
Nutrition Facts : Calories 382 calories, Fat 19g fat (9g saturated fat), Cholesterol 79mg cholesterol, Sodium 534mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.
PESTO LASAGNE
Provided by Food Network
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 13 by 9 by 4 baking dish and add a thin layer of besciamella (bechamel sauce). Cover with a layer of lasagna noodles, and then another thin layer of besciamella. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons Parmesan. Repeat until you finish layering the lasagne. Top with a final layer of noodles and spread a final very thin layer besciamella, pesto, Parmesan cheese and a little butter to help the cheese crisp-up when cooked in the oven.
- Cook the lasagne for about 30 minutes. Serve dressed with some Parmesan and a drop of extra-virgin olive oil.
- Fresh Pesto: Combine the basil leaves, pine nuts, garlic, and olive oil in a mortar and pestle and pound until paste forms. Add the Parmesan cheese, Pecorino cheese, salt and pepper and stir until smooth.
- Keep the pesto in the refrigerator until you're ready to use it.
- Mix the pasta and the pesto...serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a sprinkle of olive oil.
- Besciamella: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the floury taste.
- Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
CHICKEN & PESTO LASAGNE
A fantastic recipe for entertaining, simple but delicious!
Provided by laurabow
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Slice the chicken thighs into thin strips, removing any sinew or fat. Slice the lardons or bacon into chunks. Heat a frying pan with a little oil and fry the chicken and bacon until cooked through. Set aside in a dish to cool.
- In the pan, add a little more oil and sautee the chopped onion. Add the garlic and cook for another min. Add the cooked chicken and bacon, the jar of pesto, the white wine and a little water. Add the spinach and wilt. Season with salt and plenty of black pepper.
- Preheat the oven to 170C/Gas 5. Using a large lasagne dish begin to assemble. Pour a layer of the chicken pesto mixture on the bottom. Add a layer of lasagne sheets. Add a layer of courgette strips and asparagus spears. Repeat the process until the dish is full. Cover with foil and bake in the middle of the heated oven for 35 mins.
- To prepare the topping mix the ricotta cheese with chopped basil, salt & pepper and a squeeze of lemon juice. Remove the lasagne from the oven, peel off the foil lid & discard. Spread the ricotta cheese mixture on the top. Sprinkle liberally with grated parmesan.
- Bake for a further 10 minutes uncovered until bubbling. Serve with the antipasti salad and toasted ciabatta rubbed with garlic and sprinkled with olive oil.
PESTO-CHICKEN LASAGNA
End your day on a high note with our Pesto-Chicken Lasagna recipe. Our Pesto-Chicken Lasagna is a tasty and fun way to use up your leftover chicken.
Provided by My Food and Family
Categories Lasagna Recipes
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine chicken, tomatoes, Parmesan and 1/2 cup mozzarella in medium bowl; set aside. Mix pasta sauce and pesto sauce until blended. Add half the pasta sauce mixture to chicken mixture; mix lightly.
- Spread half of the remaining pasta sauce mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with 2 noodles, trimming as necessary to fit. Top with half of the chicken mixture. Cover with 2 of the remaining noodles and remaining chicken mixture. Top with layers of remaining noodles, pasta sauce mixture and mozzarella; cover.
- Bake 25 min. or until heated through. Remove from oven. Sprinkle with basil. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 460, Fat 32 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1140 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 1 g, Protein 23 g
CHICKEN, SQUASH & PESTO LASAGNE
This alternative pasta bake is great for making in batches- assemble the layers of mascapone, chicken, basil and butternut then freeze or bake
Provided by Cassie Best
Categories Main course
Time 1h25m
Number Of Ingredients 15
Steps:
- Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Tip in the stock and season. Cover and simmer for 10 mins - or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.
- Meanwhile, place the squash in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
- Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce - you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.
Nutrition Facts : Calories 692 calories, Fat 50 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.3 milligram of sodium
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