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- 12 lasagna noodles - 2 cups cooked chicken, shredded - 2 cups ricotta cheese - 1 ½ cups mozzarella cheese, shredded - 1 cup parmesan cheese, grated - 1 cup basil pesto (store-bought or homemade) - 1 cup heavy cream - 1 egg - 2 cups fresh spinach (optional) - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish Gathering the right ingredients is key for this creamy pesto chicken lasagna. First, the lasagna noodles hold everything together. You can use any brand you like. Next, cooked chicken adds protein. I often use rotisserie chicken for ease. Ricotta cheese creates a creamy layer. Mozzarella cheese gives that gooey texture. Parmesan cheese adds a sharp flavor. Basil pesto provides a fresh and herby essence. Heavy cream adds richness, making the dish indulgent. An egg helps bind the ricotta. Fresh spinach is a nice touch, but it’s optional. Garlic powder enhances the flavor. Finally, salt and pepper balance everything. I like to garnish with fresh basil leaves for a pop of color. - Alternatives for ricotta cheese: You can swap ricotta with cottage cheese or cream cheese for a different taste. - Variations for pesto: If you want to change it up, try sun-dried tomato pesto or arugula pesto. - Options for different cheeses: You can mix and match cheeses, using gouda or cheddar for more flavor. - Substitutions for heavy cream: If you prefer a lighter option, use half-and-half or coconut cream. These substitutions can help you adjust the recipe to your taste. Feel free to mix things up based on what you have at home. {{ingredient_image_1}} - Preheating the oven Start by preheating your oven to 375°F (190°C). This step warms the oven for even cooking. - Cooking lasagna noodles Cook the lasagna noodles according to the package instructions. You want them al dente, so they hold up well in the dish. Drain and set aside. - Mixing ricotta cheese mixture and chicken mixture In a large bowl, mix together the ricotta cheese, half of the mozzarella cheese, grated parmesan cheese, egg, garlic powder, salt, and pepper. Stir until well blended. In another bowl, mix the shredded chicken with basil pesto and heavy cream until the chicken is well coated. - Layering in the baking dish Grab a 9x13 inch baking dish. Spread a thin layer of the chicken mixture on the bottom. Lay three lasagna noodles on top. - Order of layers for best results Spread half of the ricotta mixture over the noodles. If you want, add a layer of fresh spinach. Repeat layering: add another layer of the chicken mixture, three more noodles, and the rest of the ricotta mixture. Top it off with the last three noodles and the remaining chicken mix. Sprinkle the remaining mozzarella cheese on top. - Baking covered vs. uncovered Cover the baking dish with aluminum foil and bake in the oven for 25 minutes. This keeps the moisture in. - Tips for checking doneness After 25 minutes, remove the foil and bake for an additional 15-20 minutes. Look for bubbly cheese that is lightly golden. Once done, let the lasagna sit for about 10 minutes before slicing. This helps it hold its shape. Garnish with fresh basil leaves if desired. To avoid sticky lasagna noodles, use plenty of water when boiling. Stir the noodles often while they cook. This prevents them from sticking together. Drain and rinse them in cold water right after cooking. This cools them down and stops the cooking process. For a creamy texture, mix the ricotta cheese well with an egg. The egg helps bind the cheese and adds richness. Use heavy cream in the chicken mixture. This makes each bite smooth and tasty. To cut and serve the lasagna, use a sharp knife. Let the lasagna sit for ten minutes after baking. This helps each slice hold its shape. Serve the pieces on warm plates for a nice touch. For garnishing, add fresh basil leaves on top. They add color and a fresh taste. You can also sprinkle extra parmesan cheese for a rich finish. For extra flavor, try adding fresh herbs like thyme or oregano. These herbs blend well with the pesto. You can also sprinkle some red pepper flakes for heat. Pair this dish with a simple salad or garlic bread. A crisp green salad complements the creamy lasagna. The crunch balances the rich flavors beautifully. Pro Tips Use Fresh Ingredients: Fresh basil and high-quality chicken will elevate the flavors of your lasagna, making it more vibrant and delicious. Layer Strategically: Ensure even distribution of the cheese and chicken mixtures by layering them evenly, which will help the lasagna cook uniformly. Let It Rest: Allow the lasagna to sit for 10 minutes after baking before slicing. This helps the layers set, making it easier to serve. Experiment with Cheese: Feel free to mix different types of cheese for a unique flavor profile; blending in some feta or goat cheese can add a delightful twist. {{image_2}} You can change the protein in this dish to fit your needs. Ground turkey or beef works well. They add a nice flavor and texture. Just cook them before mixing with the pesto. For a vegetarian option, try mushrooms or zucchini. They add moisture and taste. Slice them thin and layer them in. Both options give a fresh twist to the recipe. The type of pesto can change the taste a lot. You can use sun-dried tomato pesto or spinach pesto. Each brings its own unique flavor. Adding spices can also enhance the dish. Try red pepper flakes for some heat or Italian herbs for depth. Small changes can make a big impact. If you need gluten-free options, look for gluten-free lasagna noodles. They are easy to find in stores. For low-carb diets, you can use thin slices of zucchini instead of noodles. This keeps the dish low in carbs but still filling. These options help everyone enjoy creamy pesto chicken lasagna. To store leftovers, let the lasagna cool down. Cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This keeps moisture in and prevents drying out. Store it in the fridge for up to 3-4 days. For the best taste, eat it within this time. To freeze your lasagna, wrap it well in plastic wrap or foil. Make sure it's airtight to avoid freezer burn. You can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat it in the oven at 375°F (190°C) until it’s hot all the way through. This usually takes about 30-40 minutes. Enjoy your creamy pesto chicken lasagna even after some time! To reheat lasagna, use your oven. Preheat it to 350°F (175°C). Place the lasagna in a baking dish. Cover it with foil to keep moisture in. Heat for about 25 minutes or until warm. Check the center to ensure it's hot. If you use a microwave, heat on medium power. This way, you avoid a soggy texture. Yes! You can prepare this lasagna in advance. Just assemble it and cover it tightly. Store it in the fridge for up to two days. When ready to bake, just pop it in the oven. If it's cold from the fridge, add a few extra minutes to the bake time. This lasagna goes well with simple sides. Consider a fresh green salad with a light dressing. Garlic bread is another great option. You can also serve roasted vegetables on the side. These options balance the richness of the lasagna. To make this lasagna healthier, use whole wheat lasagna noodles. You can also add more vegetables. Spinach is a great option, but try zucchini or mushrooms too. Choose low-fat cheese or substitute ricotta with cottage cheese. This adds protein without too many calories. In this blog post, we explored how to make Creamy Pesto Chicken Lasagna. We covered the main ingredients, possible substitutions, and gave you step-by-step instructions. I shared tips on cooking, presentation, and even offered variations for different diets. You can enjoy this dish as a hearty meal or your special occasion food. Each layer is balanced with flavor and texture. I hope you feel inspired to create this lasagna and share it with loved ones. Enjoy your cooking!

Creamy Pesto Chicken Lasagna

A delicious lasagna layered with creamy pesto, chicken, and cheeses.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
  

  • 12 noodles lasagna
  • 2 cups cooked chicken, shredded
  • 2 cups ricotta cheese
  • 1.5 cups mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
  • 1 cup basil pesto
  • 1 cup heavy cream
  • 1 egg
  • 2 cups fresh spinach (optional)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  • In a large bowl, mix together the ricotta cheese, half of the mozzarella cheese, grated parmesan cheese, egg, garlic powder, salt, and pepper. Stir until well combined.
  • In another bowl, combine the shredded chicken with the basil pesto and heavy cream. Mix until the chicken is well coated with the pesto sauce.
  • In a 9x13 inch baking dish, spread a thin layer of the chicken mixture on the bottom. Place 3 lasagna noodles on top.
  • Spread half of the ricotta cheese mixture over the noodles, followed by a layer of fresh spinach (if using). Repeat layering: add another layer of pesto chicken mixture, 3 more lasagna noodles, and the remaining ricotta cheese mixture.
  • Top with the last 3 noodles and the remaining chicken mixture. Sprinkle the remaining mozzarella cheese evenly over the top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden.
  • Once done, let the lasagna sit for about 10 minutes before slicing. Garnish with fresh basil leaves.

Notes

Let the lasagna sit before slicing for easier serving.
Keyword chicken, creamy, lasagna, pesto