lasagna with arugala,pesto,spinach and chicken
This dish is so yummy.I love the peppery taste the arugala gives it.It freezes well if you have any leftovers.I will be making this dish for Church Socials. Pictures to be posted very soon!!!!
prep time
45 Min
cook time
1 Hr
method
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yield
8-10 serving(s)
Ingredients
- 12 - uncooked lasagna noodles
- 4 tablespoons olive oil
- 11/2 cups finely chopped onions
- 4 cloves garlic,smashed
- 36 ounces 3 12oz packages frozen chopped spinach
- 41/2 cups cooked diced chicken breast meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups ricotta cheese
- 2 large eggs
- 2 bunches arugala (lettuce) about a pound
- 2 cups +2 tbls prepared pesto sauce
- 1 cup grated parmesan cheese
- 3 cups shredded mozzarella cheese
How To Make lasagna with arugala,pesto,spinach and chicken
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Step 1Preheat oven to 350 degrees
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Step 2Spray a 13x9x3-inch casserole or lasagna pan with nonstick cooking spray.partially cook noodles as directed on box.
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Step 3Heat oil in large skillet over medium high heat.Cook onions and garlic until transparent making sure they don't burn.Add spinach and arugala and cook and stir about 5 minutes.Add chicken and cook about 5 minutes and stir in salt and pepper.
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Step 4In a large bowl mix together ricotta cheese,egg,pestoand parmesan cheese mix until throughly blended.Add chicken mixture until combined.
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Step 5Spread 2 tablespoons pesto in bottom of prepared pan.
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Step 6Layer 4 lasagna noodles,slightly overlapping.Top with 1/3 of the ricotta mixture and 1/3 of the mozzarella cheese.Repeat layers twice.
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Step 7Bake 45-60 minutes,or until hot and bubbly. Serve with a nice salad and hot garlic bread.ENJOY!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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