brown hamburger or steam chicken breast), Bring a pot of water with 1 T oil to boil, add noodles and boil for 8-10 minutes (until noodles are al dente*), Place one single layer of noodles on bottom of pan, Layer 1/3 sauce with cream cheese (or ricotta) cut into small pieces, Top with shredded cheddar cheese (or choice). Let stand 15 minutes. For the topping I used yellow cheese. Bring a large pot of lightly salted water to a boil. I know some people don’t like spinach, which is why it’s totally optional in this dish. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce.
This recipe was first published in February 2006.
I try to sneak in healthy ingredients, which is why I added spinach.
In a large bowl, mix the ricotta with the pesto until combined then add the chopped spinach and mix again. I thought up this recipe one night last week when I was wondering what to make with leftover chicken breast. Lasagne is layered with pre-cooked chicken fillets and a ready-made sauce in this easy weekday supper. For the sauce, I used just a little over half a cup as the "one quarter of the cheese sauce" and made sure each noodle was completely covered by either ricotta or the sauce, so that it wouldn't dry out. This was SOOOO good! I do believe there was just a tad too much spinach (personal preference), so next time I will cut back on that. My family loves it with spinach. And then for the inside soft cheese, I love cream cheese lasagna (as in Philadelphia cream cheese) but I know people who like ricotta. Chicken Lasagne with Pesto, Spinach and Ricotta, 30 minutes
It's a perfect comfort food! Let the lasagna stand 15 minutes before serving. I cut this in half for my husband and I and used an 8x8 pan. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture.
In a large saucepan, saute onion in butter until tender. Arrange 4 lasagna noodles on the mixture. Taste like you have slaved for hours.
Saves time using a rotisserie chicken and jarred pasta sauce. section on the bottom of the page.
And seriously, it’s so tasty!
So, my goal was to create a chicken breast recipe that wasn’t boring, and wasn’t something we eat all the time. Cover with a layer of lasagna. In layers, spoon about half of the ricotta cheese mixture, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture over noodles.
Chop roughly and set aside. In a large saucepan over high-medium heat, bring 2 gallons of water to a boil. If you'd like to comment further on this recipe you can do so in the
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.