Chicken and Spinach Pesto Lasagna


This recipe came from a package of mozzarella cheese from Kroger. My husband kept asking me to try it for months, and I’m glad that I finally did. It is delicious!


- 12 uncooked lasagna noodles

- 3 Tablespoons olive oil

- 1 cup onions, chopped

- 3 cloves garlic, crushed

- 2 packages (12 oz each) frozen chopped spinach

- 3 cups cooked diced chicken breast meat

- 1/2 teaspoon salt

- 1/2 teaspoon black pepper

- 2 cups ricotta cheese

- 1 large egg

- 1 1/2 cups prepared pesto sauce, plus 2 Tablespoons

- 3/4 cup grated Parmesan cheese

- 2 cups shredded mozzarella cheese


- Preheat oven to 350 degrees

- Spray 13 x 9 inch casserole pan with non-stick cooking spray. Cook noodles according to package directions.

- Heat oil in large skillet over medium-high heat. Cook and stir onions and garlic until transparent. Add spinach; cook and stir about 5 minutes. Add chicken and stir about 5 minutes. Season with salt and pepper.

-In large bowl, mix together ricotta cheese, egg, pesto, and Parmesan cheese until thoroughly blended. Add chicken and spinach mixture to bowl and stir to combine.

- Spread 2 Tablespoons pesto in bottom of prepared pan.

-Layer 4 lasagna noodles, slightly overlapping. Top with one third of spinach ricotta mixture and one third of mozzarella. Repeat layers twice.

- Bake 35-40 minutes or until hot and bubbly.

2 Responses to “Chicken and Spinach Pesto Lasagna”

  1. Jessica Says:

    YUM! I am so glad you posted this!

  2. altitudemom Says:

    Thanks for reproducing this! It was EXACTLY the recipe for which I was searching! I too had save the Kroger package, then misplaced it, gave up searching and Googled it!

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