Description

Serves about eight people.

Ingredients

12 uncooked lasagna noodles
3 tbsp olive oil
1 cup onions, chopped
3 cloves garlic, crushed
2 packages (12oz each) frozen chopped spinach
3 cups cooked diced chicken breast meat
1/2 tsp salt
1/2 tsp black pepper
2 cups ricotta cheese
1 large egg
1-1/2 cups prepared pesto sause, plus 2 tbsp
3/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese

Directions

Preheat oven to 350°F.

Spray 13 x 9" casserole or lasagna pan with nonstick cooking spray. Partially cook lasagna noodles according to package directions.

Heat oil in large skillet over medium-high heat. Cook and stir onions and garlic until transparent. Add spinach; cook and stir about five minutes. Add chicken and stir about five minutes. Season with salt and pepper.

In large bowl, mix together ricotta cheese, egg, pesto and Parmesan cheese until thoroughly blended. Add chicken and spinach mixture to bowl and stir to combine.

Spread 2 tablespoons pesto and bottom of prepared pan.

Layer for lasagna noodles, slightly overlapping. Top with one third of spinach ricotta mixture and one third of mozzarella. Repeat layers twice.

Bank about 35 to 40 minutes or until hot and bubbly.