Ingredients
Scale
- 1 lb. lasagna sheets or freshly fried eggplant
- 2 cups of freshly made pesto sauce
- 1 cup ricotta cheese, mixed in a medium bowl with a splash of tomato sauce, parmesan cheese, salt, pepper, and parsley
- 1/4 lb provolone cheese, sliced
- 1 cup mozzarella cheese (can be part skim mozzarella cheese)
- 1 cooked chicken breast, cubed (can be cubed chicken cutlets cooked on medium heat until golden brown if desired).
- 2 tbsp grated parmesan cheese or grated Romano cheese
- Salt, black pepper, and crushed red pepper flakes to taste
Instructions
- Pre heat oven to 400°.
- Boil lasagna noodles until al dente or according to package directions, drizzling olive oil between each cooked lasagna noodle (skip this step if using zucchini noodles).
- Spray a ovenproof dish, casserole dish, or glass baking dish with nonstick cooking spray.
- Spread pesto sauce on the bottom of the baking dish, making sure that the pesto reaches the edge of the pan.
- Cover sauce with lasagna sheets or fried eggplant.
- Add ricotta cheese mixture, spread evenly.
- Add provolone slices to fully cover the ricotta mixture.
- Add sauce and some of the chicken cutlets. Distribute evenly.
- Add sauce and grated cheese over the top.
- Repeat this process as many times as necessary, until your layer of noodles, pesto sauce, cheese, and chicken reach the top of the pan.
- Once you reach your top layer, cover with a single layer of pesto sauce, shredded mozzarella cheese, parmesan cheese, and basil.
- Bake for 40-50 minutes covered with aluminum foil.
- Remove foil for the last 15 minutes in the oven.
- Let lasagna rest for about a half hour before cutting into it, topping with fresh herbs, remaining sauce, remaining parmesan, and the remaining chicken mixture.
- Store your pesto chicken lasagna in an airtight container in the refrigerator for up to 4 days, or in the freezer for 6 months.