Ingredients
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3 tablespoons olive oil
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1 cup onion, chopped
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3 garlic cloves, crushed
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24 ounces frozen chopped spinach
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3 cups chicken breasts, cooked and diced
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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2 cups ricotta cheese
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1 1/2 cups basil pesto
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2 teaspoons basil pesto
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3/4 cup parmesan cheese
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2 cups mozzarella cheese, shredded
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12 no-boil lasagna noodles
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1 large egg
Instructions
- Preheat oven to 350, spray a 13x9" casserole or lasagna pan with nonstick spray.
- Heat oil in skillet over med-high heat.
- Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent.
- Add Spinach; cook and stir about 5 minute.
- Add chicken; cook and stir about 5 minute.
- Season with salt and pepper.
- In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
- Add chicken and spinach mixture to bowl and stir to combine.
- Spread 2 tbsp pesto in bottom of prepared pan.
- Layer 4 lasagna noodles, slightly overlapping.
- Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
- Repeat layers twice.
- Bake about 35 to 40 min or until hot and bubbly.
- Refrigerate any leftovers.