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Pesto chicken lasagna

Pesto Chicken Lasagna

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 12 lasagna noodles
  • 4 cups cooked chicken shredded
  • 1 cup basil pesto
  • 32 ounces ricotta cheese
  • 2 large eggs
  • 4 cups shredded mozzarella cheese divided
  • 1 cup grated Parmesan cheese divided
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg

Method
 

  1. Cook noodles according to package directions; drain and set aside.
  2. Preheat oven to 350°F; grease a 9x13-inch dish.
  3. Mix shredded chicken and pesto in a medium bowl; set aside.
  4. Separately mix ricotta, eggs, half the Parmesan, and 1 cup mozzarella.
  5. Melt butter in a saucepan over medium heat; whisk in flour 1 minute. Gradually add milk, stirring constantly until thickened. Season béchamel with salt, pepper, and nutmeg.
  6. Spread one-third of béchamel in dish's bottom; layer 4 noodles, half the ricotta mixture, half the pesto chicken, and 1 cup mozzarella.
  7. Repeat once; top with remaining 4 noodles, béchamel, mozzarella, and Parmesan.
  8. Cover with foil; bake 35 minutes. Uncover; bake 15 minutes more, until golden. Rest 10 minutes before serving.