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Pesto Alfredo Lasagna
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Description
Creamy Alfredo mixed with pesto to create a savory lasagna.
Ingredients
- 1 package Lasagna Noodles
- 1 ounce, weight Frozen Spinach, Thawed And Drained
- 2 jars Alfredo Sauce
- 1 container Pesto, More Or Less To Taste
- 2 pieces Chicken Breasts, Cooked And Diced
- 2 pints Ricotta Cheese
- 4 cups Grated Mozzarella Cheese
- 1 dash Salt And Pepper
Preparation
Preheat oven to 350degs.
If using regular noodles, cook in salted water until al dente. If using oven-ready, lay first layer in pan.
Cook spinach according to package directions, drain well.
Pour each jar of Alfredo sauce into separate bowls, and divide pesto into each bowl. Mix well. Add the chicken into one of the bowls.
Mix together the ricotta cheese and spinach.
If using oven ready noodles, add about 3/4 cups of water to the Alfredo/chicken mixture.
In your 9×13 pan, layer your noodles, then all of the chicken/Alfredo mixture.
Sprinkle 1 cup of cheese over it. Layer noodles, then spinach/ricotta mixture. Pour half of the second bowl of Alfredo over this, then another cup of cheese.
One more layer of noodles, the rest of the Alfredo sauce, then the rest of the cheese.
Bake for 50-60 minutes, until bubbly and brown. Yum!
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3 Comments
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krashton on 11.8.2009
This was as easy as it was tasty! I think you mean 10 oz. of frozen spinach, yes? I stayed on recipe w/ the exception of adding a handful of walnuts to the ricotta/spinach mixture. (I always want to pair walnuts with spinach, I don’t know why exactly.) Since there are just two of us . . . we will be set for the rest of the week. Thanks for the recipe.
shawnaskitchen on 9.17.2009
I loved this recipe, as did my husband and our friend who tried it. I did make a few variations. I did not feel like having chicken in it so instead I added Cremini mushrooms and zuchini. I just sliced em up and layered them in there. I am glad I did this, it was very, very good! I will definitely be making this again, my husband said this was one of his favorite lasagnas, and that means a lot. He is a food snob, for sure!
snritchie on 8.11.2009
This lasagna is very good. Instead of spinach I subbed Portobello mushrooms. My one issue was a personal mistake. I used 1/2 cottage cheese and 1/2 ricotta cheese. This works well with a normal lasagna and prevents it from being too dry. In this situation it made it a tad soupy.
It tasted great regardless.