Lasagna with Chicken, Ricotta, and Pesto Sauce

Pasta and Pizza | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Lasagna with Chicken, Ricotta, and Pesto Sauce

Ingredients

Courgette - 1 piece
Skin-On Chicken Breasts - 4 pieces
Pesto - 0.7 cups
Ricotta cheese - 10.6 oz
Passata Tomato Sauce - 3 cups
Grated Pecorino Pepato Cheese - 2.1 oz
Ready-made dry lasagna sheets - 12 pieces
Olive Oil - 3 tablespoons
Melted Cheese - 17.6 oz
Salt - 1 teaspoon
Chopped Green Onions - 6 stalks

Step by Step guide

Step 1

Boil the chicken breasts until cooked, cool, then blend with grated zucchini and pesto sauce until smooth. In a separate bowl, mix ricotta with finely chopped green onions and grated Parmesan.

Step 2

In a large pot, bring salted water with 2 tablespoons of olive oil to a boil. Cook the lasagna sheets until al dente, for a few minutes.

Step 3

Preheat the oven to 356°F. Spread 1 cup of tomato sauce on the bottom of a rectangular baking dish, then add 3 lasagna sheets. Spread half of the prepared chicken mixture on top, cover with another 3 lasagna sheets, add all the cheese filling, cover again with lasagna sheets, form a layer with the remaining chicken mixture, and top with the last three lasagna sheets. Spread 2 cups of tomato sauce on top and sprinkle with grated mozzarella.

Step 4

Grease a sheet of foil with olive oil, cover the lasagna with it, and place in the oven for 25 minutes. Remove the foil and bake for another 10 minutes, until golden brown.