Creamy Chicken and Broccoli Pesto Lasagna Recipe

Craving a delicious twist on classic lasagna? Look no further than this Chicken and Broccoli Pesto Lasagna Recipe! It combines tender chicken with vibrant broccoli and a rich pesto sauce, creating a mouthwatering dish that’s perfect for any occasion. This recipe is not just a meal; it’s a delightful experience that brings together layers of flavor in every bite.

Imagine creamy layers of pasta interspersed with fresh vegetables and a hearty chicken filling, all smothered in a delightful pesto sauce. This Chicken Recipe is not only easy to prepare but also a surefire way to impress your family and friends at the dinner table.

A Delicious Spin on Traditional Lasagna

This creamy Chicken and Broccoli Pesto Lasagna is a savory dish filled with layers of pasta, tender chicken, and fresh broccoli, all enveloped in a luscious pesto sauce. The taste is a wonderful blend of earthy and fresh flavors, making it a comforting yet sophisticated meal.

Ingredients

9 lasagna noodles
2 cups cooked chicken, shredded
2 cups broccoli florets, steamed
2 cups ricotta cheese
1 cup mozzarella cheese, shredded
1 cup pesto sauce
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil for drizzling

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Noodles: In a large pot of salted boiling water, cook the lasagna noodles according to package instructions. Drain and set aside.
Prepare the Filling: In a mixing bowl, combine the shredded chicken, steamed broccoli, ricotta cheese, garlic powder, salt, and pepper. Mix well.
Assemble the Lasagna: In a baking dish, spread a layer of pesto sauce on the bottom. Place three lasagna noodles on top, followed by half of the chicken and broccoli mixture. Add a layer of mozzarella cheese, then repeat the layers, finishing with a final layer of noodles topped with the remaining pesto, mozzarella, and Parmesan cheese.
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Serve: Let it cool slightly before slicing. Drizzle with olive oil and serve hot.