Friday, September 30, 2016

Pesto Vegi Chicken Lasagna

Our daughter Brenda and I love to make this Pesto Lasagna dish and every time we make it we are determined to write down the recipe. So Bren this one's for you and as you know we make it a little different every time depending on what ingredients we decide to use. 

You can make this with just vegetables, but this is our favorite...And remember to make it your own! 



Preheat the oven to 375 decrees

      1 box of Oven Ready No boil lasagna
      2 cooked chicken breasts cut into bite size pieces
       Or 1/2 lb cooked ground sausage, ground chicken or ground turkey
      8 ounces cleaned and sliced mushrooms
       I like cremini mushrooms full of flavor and texture, you can use any kind
      1/2 lb fresh spinach cleaned and dried, ½ of a bag
      1 large or 2 medium zucchini/summer squash
       Rinse, dry and sliced about ¼ inch thick or less
      1 28 oz can of diced tomatoes
      1  15 ounce container of ricotta cheese
      4 cups of mozzarella cheese
       Or 4 cups pre-shredded Italian cheeses
      ¼ cup Parmigianino Reggiano cheese, grated
      1 egg
      Salt and pepper
      1/2 teaspoons Italian Seasoning, you can always add more

Pesto ~ You can use pre-made as well
2 handfuls of fresh basil, about 1 loose cup
1 cup olive oil
4 fresh garlic cloves peeled
¼ cup of walnuts
          I like to toast my walnuts or you can use pine nuts
¼ cup parmesan cheese
~Sometimes I add a pinch of sugar if the pesto is too tart

Place in the blender and pulse until smooth

In a large mixing bowl crack the egg and whisk. Fold in Ricotta and 3 cups mozzarella. Add 1/3 of the pesto and blend together

In another bowl add the zucchini and toss with 1/3 of the pesto

Spray a 9 x 13 baking dish with non-stick spray

Layer 1 ~ Cover the bottom of the prepared baking dish with 1/3 of the diced tomatoes

Top with 3 sheets of the lasagna and using a third of the cheese mixture spread over 3 of the lasagna sheets, they will expand as they cook
I hold the sheets in my hand and spread the cheese very carefully so you don’t break the lasagna sheets

In a bowl mix the chopped chicken with 1/3 of the pesto and  1/3 of the diced tomatoes. Spread over the lasagna sheets

Layer 2 ~ Top with 3 sheets of the lasagna and using a third of the cheese mixture spread over 3 of the lasagna sheets

Add the fresh spinach and top with mushrooms 

Cover with 1/3 of the tomatoes and 1/4 teaspoon Italian seasoning

Layer 3  ~ Top with 3 sheets of the lasagna and using a third of the cheese mixture spread over 3 of the lasagna sheets

Add 1/3 of the tomatoes and 1/4 teaspoon of Italian seasoning to the zucchini, salt and pepper,  mix then place over the lasagna sheets

Cover with the remaining cup of mozzarella cheese

Cover with foil and bake for 30 minutes, remove the foil and continue to back for 15 minutes. I check with a knife to make sure the Lasagna sheets are soft and done

Remove from oven, let sit for few minutes, slice and serve

Crusty sour dough or French bread are perfect with this dish

Just Cook Something!  Enjoy, Cheers! Kary ~  

What is your favorite lasgana recipe?

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