Chicken and Spinach Pesto Lasagna
This dish was a nice alternative to our favorite red sauce lasagna. The kids actually liked it (maybe they missed the spinach?). I added a few ounces of fresh, sliced mushrooms to half of the dish.
12 uncooked lasagna noodles
3 Tbsp. olive oil
1 c. onion, chopped
1 garlic clove, chopped
24 oz. frozen chopped spinach
3 c. cooked chicken breast, diced
½ tsp. salt
½ tsp. pepper
2 c. ricotta cheese
1 large egg
1 ½ c. prepared pesto sauce, plus 2 Tbsp.
¾ c. grated Parmesan cheese
2 c. shredded mozzarella cheese
Preheat oven to 350 degrees. Partially cook lasagna noodles according to package directions. Meanwhile, lightly spray a 9-by-13-inch casserole dish with cooking spray and evenly spread 2 Tbsp. of pesto on the bottom. Heat olive oil in a large skillet over medium-high heat. Cool onions and garlic until transparent. Toss in spinach and cook, stirring often, for about 5 minutes. Add chicken and continuing stirring another 5 minutes. Season with salt and pepper. In a large bowl, mix together ricotta cheese, egg, pesto and Parmesan cheese. Add spinach and chicken mixture to bowl and stir until well combined. Place 4 lasagna noodles on bottom of casserole (slightly overlapping) and top with 1/3 of the mixture and 1/3 of the mozzarella. Repeat layers twice. Bake 40 minutes or until bubbly.
Asparagus and Cheddar Stuffed Chicken Breasts
We’ve also tried this with cheddar cheese as well as mixing a bit of Parmesan cheese with the Italian seasoned bread crumbs. You can easily change out cheddar for mozzarella! For the kids we leave the asparagus out and serve them raw carrot sticks.
2 large skinless, boneless chicken breast halves
salt and black pepper, to taste
8 asparagus spears, trimmed – divided
1/2 c. shredded mozzarella cheese,vdivided
1/4 c. Italian seasoned bread crumbs
Preheat oven to 375 degrees. Prepare an 8×8-inch baking dish with non-stick cooking spray. Place each chicken breast into a resealable plastic storage bag on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper. Place 4 spears of asparagus down the center of each chicken breast, and spread 1/4 cup of cheddar cheese over the asparagus on each breast. Roll the chicken around the asparagus and cheese to make a compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 Tbsp. of bread crumbs. Bake about 25 minutes or until the juices run clear when pricked with a fork. An instant-read thermometer inserted into the center should read at least 165 degrees F.