Description
A delightful twist on traditional lasagna, Chicken and Pesto Lasagne combines creamy béchamel sauce, tender chicken, vibrant pesto, and layers of cheese to create a comforting and flavorful dish. Perfect for dinner parties or a cozy family meal, this lasagne is a crowd-pleaser.
Ingredients
Scale
For the Chicken Filling:
- 2 cups cooked and shredded chicken (rotisserie chicken works well)
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
For Assembly:
- 9 lasagna sheets (boiled and drained, or no-boil if preferred)
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves (for garnish)
Instructions
-
Prepare the Chicken Filling:
- In a mixing bowl, combine the shredded chicken, pesto, ricotta cheese, and Parmesan cheese. Mix until evenly combined and set aside.
-
Make the Béchamel Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux.
- Gradually add the warm milk, whisking continuously to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
- Season with nutmeg, salt, and pepper, and set aside.
-
Assemble the Lasagne:
- Preheat your oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of béchamel sauce on the bottom.
- Add a layer of lasagna sheets, followed by a layer of the chicken mixture, then a layer of béchamel sauce. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce on top.
- Sprinkle mozzarella and Parmesan cheese evenly over the top.
-
Bake the Lasagne:
- Cover the dish with aluminum foil (spray the underside with cooking spray to prevent sticking).
- Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
-
Rest and Serve:
- Allow the lasagne to rest for 10-15 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Notes
- Make-Ahead Option: Prepare and assemble the lasagne up to 1 day ahead. Cover tightly and refrigerate until ready to bake.
- Freezing Instructions: Freeze the uncooked lasagne for up to 3 months. Bake directly from frozen, adding an extra 30 minutes to the cooking time.
- Variations: Add sautéed mushrooms or spinach to the layers for extra flavor and nutrients.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 4g
- Sodium: 810mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Chicken and Pesto Lasagne, Pesto Lasagna, Creamy Chicken Lasagna, Basil Pesto Recipes, Family Dinner