Nonna's Pesto Lasagna

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

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Ingredients:

• 15 oz carton part-skim ricotta cheese
• 2 garlic cloves, finely chopped
• 2 Tbsp chopped oregano
• 1/2 cup of grated romano cheese
• Salt & pepper to taste
• Non stick spray
• 1 package of no-boil lasagna noodles
• 2 cups of prepared pesto
• 4 skinless, boneless chicken breast halves, cooked and cut into strips
• 12 oz jar of roasted red peppers, cut into strips
• 16 oz reduced-fat mozzarella cheese

Method

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.

Notes: 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.

Number of servings: Serves 12

Submitted By: gscaccio
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