Pesto Chicken Lasagna

Ingredients

For the Pesto:

• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts
• 3 garlic cloves, minced
• Salt and pepper to taste

For the Chicken Filling:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 large egg
• 2 cups shredded mozzarella cheese

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

For Assembly:

• 12 lasagna noodles
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions

Prepare the Pesto:

1. Blend Ingredients: Combine fresh basil leaves, grated Parmesan cheese, extra virgin olive oil, pine nuts, and minced garlic in a food processor. Process until smooth, scraping down the sides as necessary. Season with salt and pepper to taste. Set aside.

Prepare the Chicken Filling:

1. Cook Chicken: Heat olive oil in a large skillet over medium heat. Add cubed chicken breasts, seasoning with salt, black pepper, and Italian seasoning. Cook until the chicken is fully cooked, about 8-10 minutes. Remove from heat and let cool slightly.
2. Mix Ricotta and Parmesan: In a large bowl, combine ricotta cheese, grated Parmesan cheese, and one large egg. Mix until smooth. Stir in the cooked chicken and 2 cups of shredded mozzarella cheese, ensuring the chicken is evenly distributed.

Prepare the Béchamel Sauce:

1. Melt Butter: In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour, whisking constantly to form a roux. Cook for about 2 minutes, until lightly golden.
2. Add Milk: Gradually whisk in the whole milk, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Season with nutmeg, salt, and pepper to taste. Remove from heat.

Assemble the Lasagna:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook Lasagna Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean kitchen towel.
3. Layer Ingredients: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Layer 3-4 lasagna noodles over the sauce, covering the bottom of the dish. Spread one-third of the ricotta-chicken mixture over the noodles, followed by a few tablespoons of pesto, and another layer of béchamel sauce. Repeat layers twice more: noodles, chicken mixture, pesto, and béchamel sauce.
4. Top Layer: For the final layer, place the remaining lasagna noodles on top, spread a generous amount of béchamel sauce, and sprinkle with 2 cups of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese.

Bake the Lasagna:

1. Cover and Bake: Cover the baking dish with aluminum foil and bake for 30 minutes.
2. Uncover and Continue Baking: Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
3. Rest: Let the lasagna rest for 10-15 minutes before slicing and serving.

Garnish and Serve:

1. Add Finishing Touches: Garnish with fresh basil leaves if desired for a pop of color and enhanced flavor.
2. Serve: Pair the Pesto Chicken Lasagna with garlic bread and a fresh green salad for a complete meal. Enjoy the creamy béchamel, savory chicken, and aromatic pesto in every bite.

Conclusion

Pesto Chicken Lasagna is a delightful fusion of traditional flavors with a modern twist. The creamy béchamel sauce, savory chicken filling, and vibrant pesto create a harmonious blend of tastes and textures, making this dish both comforting and sophisticated. Perfect for any occasion, whether a dinner party or a special meal at home, this lasagna is sure to become a favorite in your culinary repertoire. Enjoy!