Name: Chicken Pesto Lasagna
Ingredients: 8 boned and skinned chicken breast halves (cooked & diced); 6-8 lasagna noodles (for 2 layers); 1 1/2 cups mozzarella cheese (shredded); 1 1/2 cups Monterey Jack cheese (shredded); 1/2 cup pine nuts (toasted); 3 small containers pesto sauce; 3/4 cup butter; 3/4 cup all-purpose flour; 6 cups milk; 2 cups Parmesan cheese (shredded)

Print Recipe

No ratings yet

Chicken Pesto Lasagna

Course: Main Course

Keyword: pasta

Servings:

Author: Jan Leigh

Ingredients

8 boned and skinned chicken breast halves cooked & diced
6-8 lasagna noodles for 2 layers
1 1/2 cups mozzarella cheese shredded
1 1/2 cups Monterey Jack cheese shredded
1/2 cup pine nuts toasted
3 small containers pesto sauce
3/4 cup butter
3/4 cup all-purpose flour
6 cups milk
2 cups Parmesan cheese shredded

Instructions

Cube and saute chicken in a little olive oil.
Melt butter in a large nonstick skillet; stir in flour to make a thick paste and then add milk slowly as you continue to stir. Stir over medium heat until thickened and bubbly. (The original recipe was 1/2 cup butter, 1/2 cup flour, 4 cups milk, and 2 containers of pesto. I felt that was a little skimpy on sauce and added some extra so as to be able to put sauce on the top at the end. Otherwise, I found that the chicken towards the top is not covered enough by the cheese and has a tendency to brown too much.) Remove sauce from heat and stir in 1 1/2 cups parmesan cheese. Then stir in pesto and pine nuts.
Spray a 9x13 casserole with Pam. Layer lasagna in this order: 1/3 sauce, 1/2 noodles, 1/3 sauce, 1/2 chicken, 1/2 cheeses; repeat. Top with remaining sauce.
Bake uncovered at 325 degrees for 45 minutes.
Sprinkle remaining 1/2 cup parmesan cheese over top and let it set for 5-10 minutes before serving.