Italian

Lula's Pesto Chicken Lasagna is for Dinner.

Lula's Pesto Chicken Lasagna takes 30 minutes to prepare.

Lula's Pesto Chicken Lasagna takes 120 minutes to cook.

Lula's Pesto Chicken Lasagna makes 6 servings.

The ingredients for Lula's Pesto Chicken Lasagna are:

You can make it more "diet" by using all fat-free stuff - the lasagna noodles are key in keeping it low calorie - Fiber gourmet has AMAZING pasta products. I order online in bulk at Amazon or buy at Whole Foods. Super low calorie and high fiber.

I like some fat in my food to keep flavorful for my picky husband - otherwise, I'd be happy making it all with fat-free products (even cottage cheese instead of ricotta). I'm a volume eater, so I want to be sure I can eat a REAL piece of lasagna, and not a sliver and this satisfies me with a fresh green salad on the side. :) You can always serve yourself a smaller piece.

Here is how you make Lula's Pesto Chicken Lasagna:

Cook chicken breasts in pan with some water and olive oil, sprinkle salt and black pepper to taste (I just use pepper).In the meantime Mix egg (beaten a little first), parmesan and 1/2 c of Mozzarella (fat free) together in a bowl. Set aside.When chicken is JUST barely done cooking (don't overdo or it will dry out - remember it will cook awhile in oven also), set aside. In same pan, melt butter, and when butter is melted, add garlic and flour. When you've made a roux, add the milk and half&half- stir until well mixed, but don't worry about getting thickened. Also can add salt to taste. Set aside.Pour a couple of tbsp of the roux on bottom of your chosen lasagna mold/pan, and layer noodles (uncooked) on top. Cover noodles with half of your ricotta mixture, then cover than with half of your spinach and a layer of roux (enough to provide some moisture to noodles), cover with a layer of noodles. Next, take your chicken and slice very thin or shred and layer on top of noodles. Cover/mix it up with 1/4 c pesto sauce. Make sure it's nice and wet and cover with lasagna noodles. Repeat these layers again. Top layer should be noodles. Use any leftover roux mixture on top to ensure moisture to dry noodles OR cook the noodles that will be on top, since these are likely to dry out. Cover pan and bake at 300 degrees about 1.5 hours. Check on top noodles halfway through - pour some water or broth on them if they are looking dry. When you are done cooking the lasagna - take out of the oven and uncover briefly, just to add 1/3 cup of 2% mozzarella on top and cover again. Allow to sit in its residual heat for about 30 mins. You are now ready to serve! Serving Size: Six hearty lasagna servingsNumber of Servings: 6Recipe submitted by SparkPeople user LULAESQ.

The nutritional information for Lula's Pesto Chicken Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 432.1

• Total Fat: 22.4 g
• Cholesterol: 105.1 mg
• Sodium: 604.1 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 9.7 g
• Protein: 31.6 g

Lula's Pesto Chicken Lasagna is Italian cuisine.