Real Recipes From Real Home Cooks ®

lasagna with arugala,pesto,spinach and chicken

(1 rating)
Recipe by
Becky Hudgins
Joshua, TX

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!!!!

(1 rating)
yield 8 -10
prep time 45 Min
cook time 1 Hr

Ingredients For lasagna with arugala,pesto,spinach and chicken

  • 12
    uncooked lasagna noodles
  • 4 Tbsp
    olive oil
  • 11/2 c
    finely chopped onions
  • 4 clove
  • 36 oz
    3 12oz packages frozen chopped spinach
  • 41/2 c
    cooked diced chicken breast meat
  • 1 tsp
  • 1 tsp
    black pepper
  • 3 c
    ricotta cheese
  • 2 lg
  • 2 bunch
    arugala (lettuce) about a pound
  • 2 c
    +2 tbls prepared pesto sauce
  • 1 c
    grated parmesan cheese
  • 3 c
    shredded mozzarella cheese

How To Make lasagna with arugala,pesto,spinach and chicken

  • 1
    Preheat oven to 350 degrees
  • 2
    Spray a 13x9x3-inch casserole or lasagna pan with nonstick cooking spray.partially cook noodles as directed on box.
  • 3
    Heat 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.
  • 4
    In a large bowl mix together ricotta cheese,egg,pestoand parmesan cheese mix until throughly blended.Add chicken mixture until combined.
  • 5
    Spread 2 tablespoons pesto in bottom of prepared pan.
  • 6
    Layer 4 lasagna noodles,slightly overlapping.Top with 1/3 of the ricotta mixture and 1/3 of the mozzarella cheese.Repeat layers twice.
  • 7
    Bake 45-60 minutes,or until hot and bubbly. Serve with a nice salad and hot garlic bread.ENJOY!!!