This chicken and spinach pesto lasagna is a recipe that I forgot about.It's one that I fell in love with, years ago, when a catering chef I that I worked with served it as a sample at a tasting.
This recipe is a great alternative to the "same old, same old" that we've grown so tired of.
Someone that I met the other day said, "Traditional lasagna is good, but only for those people who like and want to eat beef. I'd rather not. But, I haven't found any non-ground beef lasagna recipes that I've liked. Know any?"
That got me thinking. And then I remembered, Wait a minute! Do I even have any non-beef lasagna recipes? So, I decided to look into my old arsenal of recipes that I've acquired throughout the years and this is one of those "oldie but goodie" recipes, that I forgot I had, that people who've tried it at parties that I've catered, really love.
To make things a bit easier, I've made this chicken and spinach pesto lasagna recipe printable. Just click on the words, "Printable recipe", and viola! You're on your way to getting started.
Chicken & Spinach Pesto Lasagna
(Printable Recipe)
Serves 6 to 8 people
12 -uncooked lasagna noodles
3 tablespoon olive oil
1 cups chopped onions
3 cloves of garlic, crushed
2- 12oz. packages of frozen chopped spinach
3 cups cooked diced chicken breast
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups ricotta cheese
1 large egg
1 and 1/2 prepared pesto, plus 2 tablespoons
3/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1.) Preheat oven to 350 degrees.
2.) Spray 13x9 inch casserole or lasagna pan with nonstick cooking spray. Partially cook lasagna noodles according to package instructions.
3.) Heat oil in large skillet over medium-high heat. Cook and stir onions and garlic until transparent. Add spinach; cook and stir about 5 minutes. Add chicken and stir about 5 minutes. Season with salt and pepper.
4.) In a large bowl, mix ricotta cheese, egg, pesto, and Parmesan cheese together until thoroughly blended. Add cooked chicken breast and spinach mixture to the bowl and stir to combine.
5.) Spread 2 tablespoons of pesto around the bottom of the pan.
6.) Layer 4 lasagna noodles, slightly overlapping. Top with one third of spinach ricotta cheese mixture and one third of shredded mozzarella cheese. Repeat layers twice.
7.) Bake for about 35 to 40 minutes or until it's hot and bubbly.
Cater-Hater Tip: Serve garnished with fresh herb sprigs of parsley and/or cherry tomato halves. A few party hosts have requested having a ramekins of fresh sour cream to go with it - served on a plate, on the side. Some people like hot sauce on everything, and the more choices that you offer your guests, the better. You have to look at it this way, what one person likes the next person hates. You can't always please everyone, but you can take a stab at it and certainly try. Now that's a good party host!
Do you have a "family favorite" recipe that everyone always rants and raves about how delicious it is?
If you do and you'd like us to add it here on Cater-Hater, send it in. If it's unique (not a recipe we've already included), you'll increase your chances to have it published. Thanks.
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Written by Carlo of Carlo At Your Service Productions
