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White Pesto Lasagna
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White Pesto Lasagna

This Pesto Chicken Lasagna combines seasoned ground chicken, spinach, creamy basil pesto, ricotta, Parmesan, mozzarella, and oven-ready noodles into a rich, cheesy dinner that's full of fresh, herby flavor. It's an easy comfort food recipe that's perfect for family dinners, meal prep, or feeding a crowd.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 774kcal

Equipment

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
US - M

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.

Nutrition

Calories: 774kcal | Carbohydrates: 43g | Protein: 45g | Fat: 47g | Fiber: 2g