Chicken Pesto Lasagna

• servings: 12 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

4 Tablespoons Unsalted Butter

3 Tablespoons Flour

1 ½ Pints Heavy Cream (or 3 cups)

1 teaspoon Salt

¼ teaspoon Pepper (more to taste if needed)

¼ teaspoon Nutmeg

1 Batch Béchamel Sauce (or two jars of Alfredo sauce)

1 Package Oven Ready Lasagna Noodles

3 Cups Rotisserie Chicken (chopped)

3 Cups Mozzarella Cheese (shredded)

1 ½ Cups Pesto (or store-bought at Costco or locally in Utah Harmons)

Fresh Parmesan Cheese (garnish)

Directions

For the Béchamel Sauce

In a saucepan over medium heat, melt the butter, once melted whisk the flour for 30 seconds, then slowly whisk in the heavy cream continuing to whisk until smooth.

Season with salt, pepper, and nutmeg to taste. Allowed to simmer until thicken then removed from the heat.

For the Lasagna

Heat and oven to 375° F.

Pour a little of the béchamel sauce into the bottom of a 9 x 13 pan and spread it out evenly.

Lay down your first layer of lasagna noodles top with 1/4 of the remaining béchamel sauce then 1/3 of the chicken, 1/4 of the mozzarella cheese, and 1/3 cup of the pesto.

Repeat the layers ending with lasagna noodle, béchamel and mozzarella cheese.

Spray a piece of tinfoil with nonstick spray and carefully place over the lasagna without touching the cheese.

Bake for 40 to 45 minutes removing the foil off of the top for the last 10 minutes.

Remove from the oven and top with a little pesto. Sprinkle remaining fresh Parmesan cheese. Serve immediately.

Nutrition

• Serving Size: 1 cup
• Calories: 670 kcal
• Total Fat: 57 g
• Saturated Fat: 28 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.2 g
• Cholesterol: 165 mg
• Sodium: 1231 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 15 g