White Chicken Pesto Lasagna (Freezer Friendly)

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This white chicken pesto lasagna is ap perfect make ahead for your freezer! It’s delicious and that something different you are looking for!

Ingredients and Variations

Ingredients: Home canned chicken breast, pesto sauce, onion, freeze dried kale, garlic, mozzarella cheese, provolone cheese, ricotta cheese, no boil lasagna noodles, egg, butter, milk, chicken bouillon, nutmeg, Dijon mustard, parmesan cheese, onion powder, salt and pepper.

Variations: Dark meat chicken can be used, turkey or ground lamb. Smoked gouda or fontina can replace mozzarella and parmesan cheese. fresh or frozen spinach or kale can be added as well as some chopped, roasted red bell pepper. Make it festive for the holiday’s.

White Chicken Pesto Lasagna (Freezer Friendly)
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White Chicken Pesto Lasagna (Freezer Friendly)

5 from 1 vote
Recipe by Jeni Gough Course: MainCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

45

minutes

Creamy, delicious, cheesy pesto, chicken lasagna with white sauce!

Ingredients

  • 1 pkg 1 no boil lasagna noodles or your choice of original or fresh, prepared according to pkg directions

  • 1 quart 1 canned chicken breast or 2 lbs of cooked chicken, cubed or shredded.

  • 1 1 medium onion, chopped

  • 1/2 cup 1/2 dried kale or spinach *optional

  • 4 cloves 4 garlic. minced and divided

  • 1 6.5 oz jar 1 pesto sauce

  • 2 cups 2 Shredded mozzarella cheese

  • 6 slices 6 provolone cheese

  • 16 oz 16 ricotta cheese

  • 1 1 large egg

  • 1/2 cup 1/2 fresh grated parmesan cheese, divided

  • 5 tbsp 5 butter, divided

  • 4 tbsp 4 all purpose flour

  • 4 cups 4 milk

  • 1/2 tsp 1/2 fresh grated nutmeg

  • 1/2 tsp 1/2 powdered chicken bouillon

  • 1/2 tsp 1/2 fresh ground black pepper

  • 1 tsp 1 salt

  • 1 1/2 tsp 1 1/2 Dijon mustard

Directions

  • cook onion and 2 cloves garlic in 1 tbsp butter in a large skillet until soft, add chicken and kale, mix well. Season with salt and pepper to taste.
  • Cheese layer: In a medium bowl, whisk together ricotta, egg, parsly, 1/4 cup of the parmesan cheese. Set aside.
  • Mornay Sauce: In a large pot cook 2 garlic cloves with 4 tablespoons butter for 1 minute and add flour, cook for 3 minutes until flour starts to brown, whisk in milk, nutmeg, Dijon, salt, pepper and bouillon, cook till it starts to thicken then add 1/4 cup parmesan cheese. Whisk well.
  • Assemble: Ladle a little mornay sauce on bottom of a 9 x 13 large sided baking pan, put a layer of lasagna noodles down, spread with a good 2 tablespoons of pesto sauce, spread half of the ricotta over pesto, lay 3 slices of provolone over ricotta and the next layer of lasagna noodles, spread with 2 tablespoons pesto sauce, sprinkle chicken over pesto, ladle sauce over chicken and lay 3 slices of provolone cheese over, another layer of noodles, 2 tablespoons pesto sauce, the rest of the ricotta mixture, 1/2 cup mozzarella cheese over ricotta and another layer of noodles, kepp layering until fillings are gone, cover top layer with sauce and mozzarella cheese.
  • Bake at 350° covered for 30 minutes, uncover and bake for an additional 15 minutes.
  • cool for 10 minutes before cutting into it.
  • These can be split up into smaller foil pans and frozen for up to 3 moths.

Recipe Video

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