Tuesday, June 14, 2011

Chicken Pesto Lasagna

Makes 2-12 Serving Lasagnas

2 large sweet red pepper, diced
1/2 cup finely chopped onion
2 tbsp butter
8 cloves of garlic, minced
1/2 cup all-purpose flour
4 cups milk
1/2 cup chicken broth
3 tsp dried basil
2 tsp dried oregano
4 cups cooked cubed chicken
1 cup prepared pesto
2 cans (3.8 oz) sliced ripe olives, drained
2 eggs, lightly beaten
2 cartons (15 oz) ricotta cheese
2 cartons (4 oz) crumbled feta cheese
4 cups marinara sauce
24 lasagna noodles
2 pkgs (6 oz) fresh baby spinach, chopped
4 cups shredded mozzarella cheese

1.  In a large saucepan, saute red pepper and onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in flour until blended; gradually stir in the milk, broth, basil and oregano.  Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.  Stir in the chicken, pesto and olives.  Remove from the heat.  In a large bowl, combine the egg, ricotta cheese and feta cheese.

2.  Spread 1 cup marinara sauce in a  greased 13 x 9 inch baking dish.  Layer with four noodles, half of the ricotta mixture, half of the pesto mixture and 2/3 cup mozzarella cheese.  Repeat layers.  Top with remaining noodles, sauce and mozarella cheese.

3.  Cover and freeze one lasagna for up to 3 months.  Cover and bake the remaining lasagna at 375°F for 45 minutes.  Uncover; bake 10 minutes more or until a thermometer reads 160°F.  Let stand for 15 minutes.

TO USE FROZEN LASAGNA:  Thaw the lasagna in the refrigerator overnight.  Set on counter for half an hour before baking.  Bake as instructed in #3.

Recipe taken from Taste of Home website.

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