A few months ago, we created one of the best lasagna recipes ever.
A chicken pesto lasagna.
But there were other things on there that might surprise you.
You see, we had seen the viral tri color sauce pizza that everyone’s been trying out.
We tried it out ourselves, in fact.
And everyone loved this fun twist on the classic dish.
But we felt as though we could’ve been doing more with it.
Enter: The Tri Colore Lasagna.
As we made this lasagna, we thought that it was lacking something with just the marinara, vodka, and basil pesto sauce.
We decided to fry up a chicken cutlet right then and there, and put it right into the lasagna.
It was all so delicious, but I have to admit, my favorite side of this non traditional lasagna was hands down the pesto side.
It’s so delicious. When the pesto is combined with the garlic cream sauce in a large saucepan over medium heat, it makes for an extremely smooth sauce—a sauce perfect for a lasagna.
It was so good, in fact, that today I’m going to teach you how to make your very own homemade pesto cream lasagna with chicken cutlets.
It’s a fun way to enjoy lasagna in a different form, and the whole family will love it.
Q: Will the pesto burn in the oven?
A: When it’s diluted with a garlic cream sauce, it most definitely will not.
In fact, the cream sauce breaks up the earthiness of the pesto, and it’s a great way to make it taste even better, too.
If you wanted some regular pesto sauce at the end without the creamy white sauce, then I’d only top the lasagne sheets with it, and put it on when there is about 2 to 3 minutes left in the cooking process.
Q: How long will this last in the fridge?
A: I’d say that this keeps in the fridge for up to five days.
Q: Can I substitute chicken breasts with another protein source?
A: Absolutely! I love veal cutlets with this one, too.
Q: Can I use store bought pesto sauce, or should I make my own?
A: We’re always proponents of making our own. It’s so simple and only requires a ton of fresh basil leaves, garlic cloves, parmesan cheese, olive oil, and pine nuts if you prefer. There are tons of great recipes out there.
However, if you’re in a pinch, you can use store bought pesto as well. Just make sure you dilute it with the garlic cream sauce, and you’ll be golden!
Q: How many servings does this recipe yield?
A: This can feed two really hungry people, or four normally hungry people.