Recipes

Pesto Chicken Lasagna

Don’t pass on the pesto. This pesto chicken lasagna is a great alternative when you’re feeling like Italian without seeing red… as in red sauce. Every bite is amore.
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Cuisine Italian

Servings 12 servings
Calories 6092.81 kcal

Ingredients

  

  • 1 7/8 cup(s) part-skim ricotta cheese
  • 2 garlic cloves, finely chopped
  • 6 teaspoon(s) chopped oregano
  • 8 tablespoon(s) grated Romano cheese
  • 1 dash(es) salt
  • 1 dash(es) pepper to taste
  • 1 Non stick spray
  • 1 package of no-boil lasagna noodles
  • 2 cup(s) prepared pesto
  • 4 cup(s) skinless, boneless chicken breast halves, cooked and cut into strips
  • 12 ounce(s) jar of roasted red peppers, cut into strips
  • 16 ounce(s) reduced-fat mozzarella cheese

Instructions

 

  • Preheat oven to 350 degrees.
  • Mix the ricotta cheese, garlic, oregano, romano cheese, salt & pepper.
  • Spray the bottom and sides of a rectangular lasagna pan (13×9 or 12×8) with nonstick spray.
  • Start the first layer with 3 noodles, then top with 1/3 of the ricotta mixture, 1/4 of the pesto, 1/3 chicken, 1/3 red peppers and 1/4 mozzarella.
  • Repeat 2 more layers.
  • For the final layer, top with 3 more noodles, then the remaining pesto and mozzarella.
  • Carefully cover with tin foil, be sure the foil doesn’t touch the cheese.
  • Bake at 350 for 45 minutes, uncovering for the last 15 minutes of cooking.

Nutrition

Calories: 6092.81kcalCarbohydrates: 291.48gProtein: 398.35gFat: 371.52gSaturated Fat: 119.78gCholesterol: 985mgSodium: 8183.77mgFiber: 12.71gSugar: 61.48g

Keyword Chicken, Healthy Bytes, Healthy Eating, Lasagna, Low Calorie, Low Fat
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