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When it comes to comfort food, few dishes can rival the sheer satisfaction of lasagna. Creamy Pesto Chicken Lasagna takes this classic dish to new heights, offering a delightful blend of flavors and textures that will make it a favorite at your dining table. Imagine layers of tender pasta enveloped in a velvety creamy pesto sauce, succulent pieces of chicken, and a medley of cheeses that melt together in perfect harmony. This dish is not only visually stunning but also a feast for the palate, making it an ideal choice for family dinners, celebrations, or casual gatherings.

Creamy Pesto Chicken Lasagna

Indulge in the rich flavors of Creamy Pesto Chicken Lasagna, a delightful twist on a classic comfort food. This dish features layers of tender pasta, a velvety creamy pesto sauce, succulent chicken, and a melty cheese blend, creating a feast for the senses. Perfect for family dinners or gatherings, it’s easy to make using rotisserie chicken and store-bought pesto. Impress your loved ones with a visually stunning and delicious meal that’s sure to become a favorite!
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Ingredients
  

For the Lasagna:

9-12 sheets of lasagna noodles (oven-ready or traditional)

2 cups cooked chicken, shredded (rotisserie chicken works well)

2 cups ricotta cheese

1 ½ cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup pesto sauce (store-bought or homemade)

2 cups spinach (fresh or thawed frozen)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil (for greasing the baking dish)

For the Creamy Sauce:

1 cup heavy cream

½ cup chicken broth

1 teaspoon Italian seasoning

Optional: extra Parmesan for topping

Instructions
 

Prepare the Creamy Sauce:

    - In a medium saucepan over medium heat, combine the heavy cream, chicken broth, and Italian seasoning. Stir until well combined and heat until just simmering. Remove from heat and set aside.

      Preheat the Oven:

        - Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.

          Make the Cheese Mixture:

            - In a large bowl, mix together the ricotta cheese, shredded chicken, half of the mozzarella cheese, and half of the Parmesan cheese. Add the garlic powder, onion powder, salt, black pepper, and mix in the spinach until evenly distributed.

              Layer the Lasagna:

                - Spread a thin layer of the creamy sauce at the bottom of the baking dish.

                  - Place a layer of lasagna noodles over the sauce.

                    - Spread half of the ricotta and chicken mixture over the noodles.

                      - Drizzle half of the pesto sauce over the mixture.

                        - Repeat the layers (noodles, ricotta mixture, pesto) until you’ve reached the top, finishing with a layer of noodles topped with the remaining creamy sauce.

                          Final Toppings:

                            - Sprinkle the remaining mozzarella cheese and Parmesan cheese on top. Drizzle a bit of the leftover pesto over the cheese for added flavor and color.

                              Bake:

                                - Cover the baking dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray). Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

                                  Serve:

                                    - Let it cool for about 10 minutes before slicing. Serve warm, garnishing with fresh basil or extra pesto if desired.

                                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6-8 servings