Lasagna with Chicken, Ricotta, and Pesto Sauce
Pasta and Pizza • European
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 oz
- Passata Tomato Sauce 3 cups
- Grated Pecorino Pepato Cheese 0 oz
- Ready-made dry lasagna sheets 12 pieces
- Olive Oil 3 tablespoons
- Melted Cheese 20 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 355°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.
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