White Lasagna with Chicken and Pesto
User Reviews
4.8
18 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
623 kcal
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Course
Main Course
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Cuisine
Italian
White Lasagna with Chicken and Pesto
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This EASY lasagna is filled with chicken, pesto, spinach, and a creamy (slightly lightened up) white sauce. And of course a healthy dose of ricotta!
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Ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 small onion chopped (about 1 cup)
- 2 teaspoons dried basil or 1 tablespoon fresh
- 1 and 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 4 cloves garlic minced
- 6 tablespoons flour
- 1/3 cup milk
- 1/3 cup Greek yogurt
- 1 & 2/3 cup chicken broth
- 2 cups cooked chicken chopped (rotisserie is best)
- 1 (15-ounce) container ricotta cheese
- 1/3 cup basil pesto homemade or store-bought
- 1 egg
- 9 no-boil lasagna noodles
- 2 & 1/2 cups mozzarella cheese shredded
- 2 cups fresh spinach
- 1/4 cup Parmesan Cheese
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Instructions
- Preheat oven to 350 degrees F.
- In a large skillet, melt butter with olive oil over medium heat. Add 1 chopped onion and saute 5-8 minutes, until the onions are soft and translucent.
- While it's sautéing, add 2 teaspoons dried basil, 1 and 1/2 teaspoons kosher salt, and 1/2 teaspoon pepper.
- Add 4-5 cloves of chopped garlic and saute one more minute.
- In increments, sprinkle 6 tablespoons of flour over the onion mixture, stirring well after each addition to make sure the flour is incorporated.
- In a large glass measuring cup, add 1/3 milk, 1/3 cup Greek yogurt, and 1 and 2/3 cup chicken broth. (I used 1 and 2/3 cup water and 2 teaspoons of Better Than Bouillon Chicken Base.) Stir to combine.
- Gradually add the liquid to the pan, whisking constantly. Go as slow as you need to make sure the liquid gets absorbed. You want to whisk out any chunks.
- Cook over medium heat, stirring until the mixture is thickened slightly, just a couple minutes.
- Add the chicken to the white sauce and turn off the heat.
- In a medium bowl, stir together 15 ounces of ricotta, 1/3 cup pesto, and 1 egg.
- To assemble: wet the bottom of a 2 quart casserole dish with about 1/2 cup of the white sauce. Just enough so the noodles don't stick.
- Layer 3 no-boil lasagna noodles on top. Spread with 1/3 of the ricotta mixture. Top with about 1/2 cup of fresh spinach. Add 1/3 of the white sauce and spread to the edges. Top with 1/3 of the mozzarella cheese.
- Repeat the layers two more times. 1) Noodles, 2) ricotta, 3) spinach, 4)white sauce, 5) cheese.
- Sprinkle the top with 1/4 cup Parmesan cheese.
- Spray a sheet of foil with nonstick spray and cover the lasagna.
- Bake at 350 for about 50 minutes, or until cooked and tender.
- Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 1 to 3 minutes. Keep an eye on it!
- Let stand for 10 minutes before serving. I like to serve this with some bread, a big salad, and maybe some other green vegetable.
Nutrition Information
Show Details
Serving
1g
Calories
623kcal
(31%)
Carbohydrates
34g
(11%)
Protein
35g
(70%)
Fat
39g
(60%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
152mg
(51%)
Potassium
466mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2001IU
(40%)
Vitamin C
9mg
(10%)
Calcium
408mg
(41%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 623kcal | 31% |
| Carbohydrates | 34g | 11% |
| Protein | 35g | 70% |
| Fat | 39g | 60% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 152mg | 51% |
| Potassium | 466mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2001IU | 40% |
| Vitamin C | 9mg | 10% |
| Calcium | 408mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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