Chicken Pesto Lasagna
October 15, 2019
Jump to recipeThis Chicken Pesto Lasagna is the perfect easy meal to make on those busy days! It can be prepped beforehand and with leftover ingredients. A great no worry dish!
Lasagna is always an amazing choice to make for dinner. You can keep the ingredients simple. It’s easy to make. And you can pretty much throw any ingredient of your choice in between those layers.
If you don’t know already, I am a pesto fan.
No, pesto lover. I can’t get enough pesto and I always have a jar ready to go for a recipe.
I love making this chicken pesto lasagna when I have any leftover ingredients. Especially when I have leftover rotisserie chicken.
I usually use rotisserie chicken due to the convenience but any cooked chicken works great. I also have a delicious homemade pesto recipe I like to use. If I have the extra time or have leftovers, I will always choose the homemade over store bought.
I enjoy how simple and easy this recipe is. For better convenience, it can also be prepped a few days before and placed right into the oven the day of.
I really hope you enjoy this! So, try this out and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!
Ingredients
- 8-12 uncooked lasagna noodles
- 15 oz. ricotta cheese
- 1 Tbl. Italian seasoning
- 1 Tbl. Garlic powder
- 1 Tbl. onion powder
- 1 tsp. salt
- ½ tsp. pepper
- 1 Jars tomato sauce
- 1 (10 oz.) jar premade pesto
- 4 cups cooked shredded chicken (I use rotisserie)
- 4 cups shredded Italian cheese
- 1 cup shredded parmesan cheese
Instructions
- Preheat oven to 350*.
- In a large pot, bring a large pot of water to a boil and cook until al dente. Drain and set aside.
- In a bowl, combine the ricotta, italian seasoning, garlic powder, onion powder, salt and pepper. Set aside.
- In a 9x13 baking dish, spread ½ a cup of the pasta sauce or just enough to cover the bottom of the pot.
- Then place a layer of noodles on top of the sauce. Top the noodles with a portion of the ricotta cheese, pesto, rotisserie chicken, sauce, and the shredded cheese. Repeat another layer until all of the ingredients are used.
- Sprinkle the top of the lasagna with the parmesan cheese.
- Cover the lasagna with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes.
- Remove from the oven and let cool for 10-15 minutes.
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About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
