Pasta

Pesto Chicken Lasagna with Béchamel - Creamy

Name: Pesto Chicken Lasagna with Béchamel - Creamy
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 8 servings
Ingredients: 3 cups fresh basil; 1/4 cup parmesan cheese (grated); 1/2 cup olive oil; 1/2 cup lemon juice; 2-3 cloves garlic; salt and black pepper (to taste); 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour (or gluten-free flour); 3 cups whole milk; 1/4 cup parmesan cheese (grated); 1/2 teaspoon ground nutmeg; salt and black pepper (to taste); 3 cups cooked chicken (shredded or chopped); 1 pack lasagna noodles (traditional or oven-ready); 1/2 cup mozzarella cheese (shredded)

8 servings

doses

20 minutes

tempo ativo

2 hours

tempo total

Começar a Cozinhar

Ingredientes

3 cups fresh basil

1/4 cup parmesan cheese (grated)

1/2 cup olive oil

1/2 cup lemon juice

2-3 cloves garlic

salt and black pepper (to taste)

4 tablespoons unsalted butter

4 tablespoons all-purpose flour (or gluten-free flour)

3 cups whole milk

1/4 cup parmesan cheese (grated)

1/2 teaspoon ground nutmeg

salt and black pepper (to taste)

3 cups cooked chicken (shredded or chopped)

1 pack lasagna noodles (traditional or oven-ready)

1/2 cup mozzarella cheese (shredded)

Instruções

Preheat your oven to 375°F.

Make the pesto by adding all the ingredients to a food processor and pulse until smooth. Add salt and black pepper to taste.

Reserve 1/4 cup of pesto for the baking dish. In a bowl, toss the chicken with the remaining pesto until fully coated.

In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes until lightly golden brown.

Slowly pour in the milk while continuing to whisking. Simmer, whisking regularly, for about 10 minutes or until the sauce is thick enough to coat the back of a spoon.

Remove from the heat. Stir in salt, pepper, nutmeg and parmesan. Whisk until the sauce is smooth and the cheese is melted.

Add water to a large saucepan and bring to a boil. Cook according to package instructions. If you're using no-boil noodles, skip this step.

Lasagna Assembly

Spread the reserved 1/4 cup of pesto on the bottom of a 9x13 baking dish.

Lay noodles, followed by a layer of the pesto-chicken mixture, then a layer of béchamel.

Continue layering until ingredients are used or you run out of noodles.

Layer the top noodles with the last of the bechamel sauce and a sprinkle of mozzarella (and extra parmesan if desired).

Bake uncovered for 45 minutes until golden brown. Let the lasagna rest for 30 minutes, serve and enjoy!

Informação Nutricional

Tamanho da Dose

Calorias

587.14 kcal

Gordura Total

29.8 g

Gordura Saturada

10.26 g

Gordura Insaturada

17.29 g

Gordura Trans

0.23 g

Colesterol

75.19 mg

Sódio

514 mg

Carboidratos Totais

51.1 g

Fibra Alimentar

2.13 g

Açúcares Totais

6.49 g

Proteína

28.09 g