Pesto Chicken White Lasagna
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This Pesto Chicken White Lasagna is filled with creamy layers of ricotta, pesto, mozzarella cheese, spinach, and shredded chicken. It is easy to throw together (thank you rotisserie chicken, jarred pesto, and no-cook lasagna noodles), and tastes like a gourmet restaurant. Not to mention it’s packed with protein and secretly includes a lot of spinach which my kids don’t notice. It’s a great one dish meal to serve for your family or to bring to gatherings. You will love this Pesto Chicken White Lasagna!
Do you ever feel like you want a meal that includes everything in one dish? I love it when I’m able to create a one and done meal – one dish or pan that deliciously includes protein, veggies, and carbs into a filling and tasty dinner that everyone in my family will eat. Not only is it great to prep ahead so at dinnertime all you need to do is bake it, but it also works really well as a meal to bring to a friend or neighbor in need – it’s all in the one dish. This Pesto Chicken White Lasagna is a one-dish crowd pleaser, that tastes slightly more unique and elevated from a traditional lasagna (though don’t get me wrong, we love my traditional lasagna as well – recipe found here).
To make this recipe simple, I use several time-saving ingredients: jarred pesto, rotisserie chicken, and no-cook lasagna noodles. However, if you want to you can definitely cook the chicken yourself or use a homemade pesto! Just swap for the same amounts listed in the recipe below.
Pesto Chicken White Lasagna
Ingredients
Cheese, Ricotta, & Spinach Mixture
- 2 cups ricotta cheese
- 1½ cups heavy cream
- 1 cup fresh grated or shaved parmesan cheese
- 1 cup mozzarella cheese, shredded
- 2 cups fresh spinach
- 1½ teaspoons garlic salt
- 1/2 cup fresh parsley, chopped fine
- 3 teaspoons dry parsley
Pesto Chicken Mixture
- 6 oz. pesto jar
- 1/2 cup heavy cream
- 3 cups shredded rotisserie chicken (2 lbs.)
For Assembly
- 1 package no-cook lasagna noodles
- 2 cups mozzarella cheese, shredded
- 2 cups heavy cream
- fresh basil for garnish, optional
Instructions
- Preheat oven to 375°F. Spray a 9×13" pan with nonstick cooking spray. Set aside.
Cheese, Ricotta, & Spinach Mixture
- In a medium-sized bowl, combine ricotta and heavy cream. Mix until smooth.
- Add in cheeses, spinach, dried and fresh parsley, and garlic salt. Mix well. Set aside
Pesto Chicken Mixture
- In a separate medium-sized bowl, combine pesto and heavy cream. Mix well.
- Add in shredded chicken and mix until pesto is evenly coating the chicken. Set aside.
Assembly
- Spray a 9×13" pan with nonstick cooking spray.
- Add a thin layer of the cheese/ricotta mixture to the bottom of the pan. Then add the no-cook lasagna noodles into a layer across the pan, lightly pressing them into the cheese mixture.
- Next, add a layer of the pesto chicken mixture. Top again with the cheese mixture, followed by lasagna noodles, and repeat layers until you are out of the mixtures (I do 3-4 layers). Let the final layer be topped with the dry lasagna noodles.
- Pour the 2 cups of heavy cream over the entire dish. Then top with 2 cups of shredded mozzarella cheese.Wrap pan tightly with aluminum foil.
- Bake in preheated 375° F oven for 30 minutes covered.Then remove aluminum foil and bake for 10-15 more minutes, uncovered until cheese is browned and edges are bubbling.
- Let rest for 10-15 minutes before cutting into it. Then slice into pieces and enjoy!
I am certain you will love this Pesto Chicken White Lasagna. It’s one of my favorites and a great meal for your family or to bring to friends. Be sure to let me know if you make this and tag me @plumstreetcollective on Instagram. Happy cooking!
