Pesto Chicken Lasagna

Fresh basil pesto is key in this flavorful pesto chicken lasagna with spinach, kale, chicken, ricotta, and plenty of cheesy goodness!

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With how much basil is growing in my garden, I have no need to get any from the Farmers Market, but since it is #FarmersMarketWeek I figured now was a great time to share a recipe using some homemade pesto in case you are in the same boat – whether home grown or picked up at your Farmers Market.

I am was lucky enough to be able to use some kale growing in my garden for this recipe too. All those fresh greens!

And yes the garlic bread I served with it was homemade too ;-). I didn’t make my own semolina pasta dough noodles or Mozzarella this time but I have before and it’s totally worth it if you have the time. This recipe is a little more realistic for the masses using dried noodles, shredded Rotisserie chicken, and store bought cheese.

Every time I talk about homemade pesto I say that it is remarkably better than anything store bought (unless you are buying it from somewhere that makes it fresh). The color alone is a great indicator of it’s freshness – just look how bright green it is! Store bought is usually brownish green and comes with only half the flavor.

Add in the fresh garlic, fresh Parmesan cheese, and some high quality olive oil, and you’ll never go back to store bought ever again. Unless of course you simply don’t have the time in which case go ahead and use that jar, this lasagna is worth it either way.

In the effort of saving time, I usually make large batches of pesto, especially at the end of the season when I am chopping everything down, and then freeze it so I can enjoy that fresh basil flavor anytime. Plus, then I don’t have to drag out my food processor the next time I want pesto.

I thank my past self for little things like this all the time. This is my kind of self-care and self-love.

While we try to eat a lot of lean protein and vegetables, quarantine has us cravings comforting carbs more than ever. Thank goodness for our home gym in the basement, because the two of us are all of this lasagna (obviously not in one sitting).

One year ago: Lamb Burgers with Purslane Aioli

Four years ago: August 2016 Stitch Fix #17

Five year ago: Wheat Berry Salad

Six years ago: Turkey and Kale Panini

Seven years ago: Gnocchi with Sausage and Kale

Nine years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies

PESTO CHICKEN LASAGNA

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Yield: 9-12 servings Cooking Time: 50 MInutes 50 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

GREENS

• 1 Tbsp olive oil
• 1 clove garlic, minced
• 4 cups loosely packed spinach, chopped
• 4 cups loosely packed kale leaves, chopped
• 1/4 tsp salt
• 1/4 tsp onion powder

RICOTTA

• 2 eggs, lightly beaten
• 16 oz. ricotta

CHICKEN

• 2 cups shredded cooked chicken
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1/4 tsp ground black pepper
• 1/4 tsp salt

ASSEMBLY

• 12 lasagna noodles, cooked
• 1-1/2 cup basil pesto
• 2 cups Italian cheese blend
• 8 oz. fresh mozzarella, sliced and torn into pieces

Directions

1. Preheat oven to 425F. Grease a 9x13 baking pan and set aside.
2. In a large skillet over medium heat, add olive oil. Add garlic, cooking just until fragrant, about 30-60 seconds. Add the spinach and kale in batches, and salt. Cook until greens have cooked down completely, about 5 minutes. Set aside.
3. In a small bowl, blend together the eggs and ricotta. Set aside.
4. In a medium bowl, toss together the chicken and seasonings. Set aside.
5. To assemble the lasagna: Place 3 cooked noodles in a single layer on the bottom of the baking dish. Spread 1/3 the ricotta mixture over noodles, top with 1/3 of the greens, 1/3 of the chicken, dot with 1/4 of the pesto, and sprinkle with 1/4 of the cheese. Add another layer of noodles, and repeat layering.
6. Add the final layer of noodles and top with the remaining pesto, shredded cheese, and mozzarella slices.
7. Bake for 35-40 minutes, or until the filling is bubbling mozzarella is golden brown. Cool 15 minutes, slice, and serve.

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