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Pesto Chicken White Lasagna

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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Author Plum Street Collective

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 9x13" 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!