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Pesto Chicken Lasagna

Print Recipe
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 lasagna noodles according to package directions, drain, and set aside.
  2. Preheat oven to 350°F and grease a 9x13-inch baking dish.
  3. In a medium bowl, combine shredded chicken with pesto and set aside.
  4. In another bowl, mix ricotta cheese, eggs, half the Parmesan, and 1 cup mozzarella.
  5. Make béchamel sauce by melting butter in a saucepan over medium heat, whisking in flour for 1 minute, then gradually adding milk while stirring constantly until thickened. Season with salt, pepper, and nutmeg.
  6. Spread one-third of the béchamel sauce in the bottom of the baking dish, then layer 4 noodles, half the ricotta mixture, half the pesto chicken, and 1 cup mozzarella.
  7. Repeat layers once more, then top with remaining 4 noodles, remaining béchamel sauce, remaining mozzarella, and remaining Parmesan.
  8. Cover with foil and bake for 35 minutes, then uncover and bake 15 minutes more until golden. Let rest 10 minutes before serving.