Why I Love This Recipe
Lasagna is already one of my favorite comfort food dinners, but adding pesto takes it to a whole new level. Every layer is packed with creamy basil pesto, seasoned ground chicken, spinach, and plenty of ricotta, Parmesan, and melty mozzarella, so you get the perfect bite every time. Using oven-ready noodles keeps the whole process simple, which means you can enjoy homemade lasagna without spending all day in the kitchen. Finish it with an extra drizzle of pesto and fresh basil, and it feels fresh, cozy, and just a little more special than a classic lasagna.
Enjoying The Leftovers
This is one of those meals that tastes even better the next day. The flavors have time to come together, making it perfect for meal prep or easy lunches throughout the week. Pair it with a simple salad or roasted vegetables for a complete meal.
Storing
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices or the whole casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm individual slices in the microwave until heated through, or cover the casserole with foil and reheat in a 350°F oven until hot. Add a little extra mozzarella or a drizzle of pesto before serving if you’d like.
White Pesto Lasagna
Ingredients
For the Lasagna
- 12 oven-ready lasagna noodles
- 1 lb ground chicken
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups fresh spinach, roughly chopped
- 2 1/2 cups shredded mozzarella, divided
- 1/2 cup grated parmesan
- 2-3 tbsp pesto used on top at the very end
- Fresh basil for topping (optional
For the sauce
- 3 tbsp butter
- 5 cloves garlic, minced
- 3 tbsp flour
- 3 cups milk
- 1/3 cup basil pesto
- 3/4 tsp salt
- 1/4 tsp black pepper
For the ricotta layer
- 1 1/4 cups ricotta
- 1/3 cup grated parmesan
- 1 egg
- 1/2 tsp salt
Instructions
- Preheat the oven to 400℉.
- Preheat a large skillet over medium-high heat. Add the olive oil and once hot, add the ground chicken. Cook for 5-7 minutes, occasionally breaking up the meat, until almost fully cooked.
- Season with salt and pepper, then add the chopped spinach. Sauté for a few minutes until the spinach has wilted. Remove the meat mixture from the skillet and set aside in a bowl.
- In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour until it forms a paste, about 1 minute. Slowly pour in the milk, whisking continuously until fully incorporated.
- Let the sauce simmer for 3-4 minutes, until slightly thickened. Remove from the heat and stir in the salt, pepper, and pesto. Set aside until ready to assemble.
- In a small bowl, prepare the ricotta layer by mixing together the ricotta, parmesan, egg, and salt until well combined.
- Grease a 9×13-inch baking dish and begin assembling the lasagna.
- Spread about ¾ cup of the sauce on the bottom of the pan. Add 3–4 lasagna noodles, followed by half of the ricotta mixture, half of the chicken mixture, ½ cup mozzarella cheese, and 1 cup of sauce.
- Repeat the layers once more using the remaining ricotta and chicken.
- Finish with a final layer of noodles and the remaining sauce. Top with the remaining mozzarella and parmesan cheese. If desired, add a few small dollops of extra pesto on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, until bubbly and lightly golden.
- Let the lasagna rest for 10 minutes before cutting and serving.
- Finish with fresh basil on top, if desired.
cook along with me!
Nutrition Per Serving
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