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Nonna's Pesto Lasagna

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Nonna's Pesto Lasagna
2008-07-25 Main Dish
5 63

No-boil lasagna noodles are layered with chicken strips, pesto, mozzarella, roasted red peppers, and a ricotta-romano cheese mixture.

  • Servings: Serves 12


15 oz Carton Part-skim Ricotta Cheese
2 Garlic Cloves, finely chopped
2 Tbsp Chopped Oregano
½ cup Grated Romano Cheese
Salt & Pepper To Taste
Non Stick Spray
1 pkg No-boil Lasagna Noodles
2 cups Prepared Pesto
4 Skinless, boneless chicken breast halves, cooked and cut into strips
12 oz jar Roasted Red Peppers, cut into strips
16 oz Reduced-fat Mozzarella Cheese


Preheat oven to 350 degrees. Mix the ricotta cheese, garlic, oregano, romano cheese, salt & pepper. Spray the bottom and sides of a rectangular lasagna pan (13x9 or 12x8) with nonstick spray. Start the first layer with 3 noodles, then top with 1/3 of the ricotta mixture, 1/4 of the pesto, 1/3 chicken, 1/3 red peppers and 1/4 mozzarella. Repeat 2 more layers. For the final layer, top with 3 more noodles, then the remaining pesto and mozzarella. Carefully cover with tin foil, be sure the foil doesn't touch the cheese. Bake at 350 for 45 minutes, uncovering for the last 15 minutes of cooking.

Helpful Tips:

This delicious, easy and healthy recipe is one that my family always looks for around the holidays! The pesto, red peppers, chicken and cheese give this unique lasagna a very festive look. Serve with your favorite salad and bread for a complete meal.