Creamy Pesto Chicken Lasagna. De lekkerste pasta pesto recepten vind je natuurlijk bij Allerhande. Allerhande helpt je met kiezen én koken. Hier vind je voor elk moment een lekker recept.
I refuse to give up summer.
Even with everyone getting out their sweaters and ordering their pumpkin spice lattes.
This pesto lasagna is good compromise.
You can have Creamy Pesto Chicken Lasagna using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Creamy Pesto Chicken Lasagna
- You need 2 of Roma tomato.
- It's 2 1/2 C of shredded cooked chicken.
- You need 2 C of alfredo sauce.
- It's 1/3 C of pesto sauce.
- Prepare of salt and pepper to taste.
- Prepare 1 of egg.
- You need 15 oz of ricotta cheese.
- Prepare 12 of lasagna noodles.
- Prepare 1 1/2 c of shredded mozarella cheese.
The basil along with a hint of lemon lends itself to summer. The hearty, feel of the ground chicken and cheese, makes for a cozy dinner option. Slowly whisk in milk until smooth (you may need to mash out a few lumps with a spoon or rubber spatula). Stir in pesto, parmesan cheese, and salt and pepper to taste.
Creamy Pesto Chicken Lasagna step by step
- Dice tomato. Combine tomato and next 4 ingredients into small bowl..
- Mix egg and ricotta in different bowl..
- Spray a dish with non-stick spray..
- Layer lasagna with noodles, ricotta cheese, chicken mixture, mozzarella then repeat two more times. Top with remaining mozzarella cheese. Cover with foil To Cook Bake covered in a 375 degree oven for 40-50 minutes or until center is hot and bubbly..
Pour pesto sauce over the lasagna rolls. In a large bowl, combine the egg, ricotta cheese and feta cheese. Slowly whisk in milk until smooth. (you may need to mash out a few lumps with a spoon or rubber spatula) Stir in pesto, parmesan cheese, and salt and pepper to taste. Pour pesto sauce over the lasagna rolls. Sprinkle with additional parmesan cheese if desired.