Pesto Chicken Lasagna

This Pesto Chicken Lasagna is layers of cheese, chicken, and creamy pesto sauce sandwiched between sheets of lasagna noodles. It's a delicious twist on the classic Italian dish that will surely become a family favorite.

❤️ Why its a must-try

• The creamy pesto sauce adds a burst of flavor to the dish, making it stand out from traditional lasagna.
• It is perfect for feeding a crowd or meal prepping for the week.
• Leftovers taste just as good (if not better) the next day, making it an easy and delicious option for lunch or dinner.

Not only is this Pesto Chicken Lasagna delicious, but it's also versatile. it's a great way to use leftover rotisserie chicken you may have in the fridge.

📝 Ingredients

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

📋 Ingredient Notes

• No boil lasagna noodles - Sometimes these noodles are called "oven-ready" noodles.
• Mozzarella cheese - I've found that grating the cheese yourself will give you the best melting results. However, you can also get the pre-shredded kind from the grocery store.

Bechamel Sauce:

• Unsalted butter - If you don't have unsalted butter you can use salted butter instead. Just reduce the amount of salt you put into this creamy sauce.
• Oil - Oil is the fat that you will use for the base of this sauce and it gives it a smooth and creamy consistency.
• All-purpose flour - This is the thickening agent for our sauce.
• Milk - Whole milk works best in this recipe. However, you can also use 2% or 1% if you prefer but avoid using skim in this recipe.
• Chicken broth - This adds depth of flavor to the sauce. You can use vegetable broth if you prefer.
• Salt and pepper - Season to taste, keep in mind the saltiness of your cheese as well.
• Pesto sauce - Pesto is made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. It adds a burst of fresh flavor to the dish.
• Shredded Cooked Chicken - You can use leftover cooked chicken or you can also cook some fresh chicken breasts and shred them.

Cheese layer:

• Ricotta cheese - You can substitute cottage cheese if you prefer.
• Grated parmesan cheese - I recommend using freshly grated parmesan for best results. I don't recommend using the canned stuff.
• Egg - This binds the filling together and adds texture to the dish.
• Salt and black pepper - Use these to season your pesto chicken lasagna to taste.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

Make the béchamel layer:

• In a large pot over medium heat, melt butter and oil and wait for the butter to melt.
• Add flour and cook until lightly yellow.
• Whisk in milk and broth, season mixture with salt and pepper. Keep cooking until it thickens.
• Set aside 2 ½ cups of the béchamel sauce and add the pesto to the remaining béchamel sauce.
• Mix in shredded chicken.

Make the cheese layer:

• In a medium bowl whisk together ricotta, parmesan, egg, salt, and pepper.

Assemble Pesto Lasagna:

• Preheat oven to 375F. And spray a 13x9 baking dish with cooking oil spray.
• Spread about ½ cup of the pesto béchamel sauce at the bottom of the casserole.
• Place three lasagna sheets on top of the sauce. Break about ¾ of a fourth one to cover the whole bottom.
• Spread half of the cheese mixture, about 1 cup, over the noodles. Top with half of the pesto béchamel sauce, about 2 cups.
• Sprinkle 1 cup of the shredded mozzarella on top.
• Repeat the layers of lasagna, the remaining cheese mixture followed by the remaining pesto béchamel then 1 cup of the mozzarella cheese.
• For the final layer, add noodles then top with the béchamel sauce we already set aside then sprinkle the remaining cup of cheese on top.
• Cover and bake for 50 minutes.
• Remove cover and bake uncovered until top is golden brown, 10-15 minutes. You can also turn on the broiler to get a nice dark top but watch for it as it might burn easily.
• Let it rest for at least 20 minutes before cutting and serving.

👍 Amira's Tips

• While you are making the bechamel sauce don't leave it unattended. You will need to stir it consistently to prevent it from clumping up.
• If you have broken noodles in your box don't worry you can piece them together. No one will be able to tell the difference once they are baked.
• Make sure that you cover each layer of noodles with the creamy sauce so that the noodles can soak up the moisture to help them soften.
• I like to cover my casserole dish with a piece of parchment paper and then aluminum foil. This will prevent the cheese from sticking to the foil.
• Make sure you allow the pesto chicken lasagna to rest for 20 minutes. This will give the noodles time to absorb any extra liquid and allow your sauce to thicken up.

🧺 Storage

Refrigerate: You can store leftovers in the refrigerator for up to 3 days. Cover the dish with plastic wrap or transfer it to an airtight container.

Freezing: Tightly wrap the unbaked pesto chicken lasagna with plastic wrap and aluminum foil, and freeze for up to 3 months. When you're ready to bake, remove from the freezer and let it thaw overnight in the fridge.

Reheat: Cover the dish with aluminum foil and bake in a 350F oven for about 25-30 minutes or until warmed through. You can also reheat individual portions in the microwave.

⌛ Make Ahead

You can make this pesto chicken lasagna a day ahead, cover it, and refrigerate it until ready to bake. Add about 10-15 minutes to the cooking time if you are cooking it straight from the fridge.

🍽️ Serve With

• This Pesto Chicken Lasagna is a hearty and delicious meal on its own, but you can serve it with a simple side salad like this Arugula Salad or Air Fryer Garlic Bread for a complete dinner.
• This is the best pesto lasagna casserole recipe! It's a rich dish, so serving Air Fryer Frozen Broccoli balances it with its simple, fresh flavor.

👩‍🍳 Variations

• Want to add more flavor to this casserole? Add some sauteed mushrooms or fresh spinach in between the layers.
• Can't find no boil noodles at your local grocery store? You can use regular lasagna noodles however you will need to boil them to al dente and drain them first.
• For extra flavor add some fresh basil or dried oregano to your ricotta cheese mixture.
• Want to make this vegetarian? Simply omit the chicken and use vegetable broth instead of chicken broth.
• You can also substitute the chicken with ground beef or turkey for a different protein option.
• I love making this dish with basil pesto but any pesto would work just fine.

💬 FAQs

📣 Related Recipes

• Do you love pesto and ricotta cheese? If so, try this Lemon Ricotta Cheese Pasta for an easy meal or side dish.
• Alfredo Tortellini Bake is a creamy, comforting casserole that is quick and easy. A satisfying meal perfect for busy weeknights or cozy weekends.

More lasagna recipes

• Chicken Alfredo Lasagna is a creamy, cheesy classic casserole that will please your entire family. Flavorful chicken with buttery, milky white sauce and tender lasagna noodles.
• Do you want all the flavors of lasagna without all the work? Then you will love this Easy Lasagna Casserole it comes together in just minutes but tastes like you spent hours making it.
• Not a fan of ricotta cheese? Then this Lasagna without Ricotta is perfect for you. It uses a rich and flavorful meat sauce instead, making it a hearty and satisfying meal.

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🥣 Equipment

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• Large saucepan
• Mixing bowl
• 9x13 casserole dish or lasagna pan

Pesto Chicken Lasagna

A delicious family meal of tender lasagna noodles, cheese and creamy béchamel loaded with pesto and cooked chicken. A comfort food casserole that will be a staple at your home.

4.88 from 8 votes

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Course: Main Course

Cuisine: Italian / American

Diet: Halal

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Servings: 12 Servings

Author: Amira

Ingredients

• ▢ 12 No boil lasagna noodles
• ▢ 3 cups shredded mozzarella cheese

Bechamel Sauce:

• ▢ 3 Tablespoon unsalted butter
• ▢ 3 Tablespoons oil
• ▢ 8 Tablespoons all purpose flour
• ▢ 3 cups milk
• ▢ 2 ½ cups chicken broth
• ▢ ½ teaspoon black pepper
• ▢ ½ -¾ teaspoon salt or to taste
• ▢ 1 ¾ cup pesto sauce
• ▢ 3 cups cooked chicken shredded

Cheese layer:

• ▢ 2 cups ricotta cheese
• ▢ ½ cup grated parmesan cheese
• ▢ 1 large egg
• ▢ ¼ -½ teaspoon salt or to taste
• ▢ ½ teaspoon black pepper

Instructions

Make the béchamel layer:

• In a large pot over medium heat add butter, oil and wait for butter to melt.
• Add flour and cook until lightly yellow.
• Whisk in milk and broth, season mixture with salt and pepper.
• Keep cooking until it thickens.
• Set aside 2 ½ cups of the béchamel sauce and add the pesto to the remaining béchamel sauce.
• Mix in shredded chicken

Make the cheese layer:

• In a medium bowl whisk together ricotta, parmesan, egg, salt and pepper.

Assemble:

• Preheat oven to 375F.
• Spray a 13x9 baking dish with cooking oil spray.
• Spread about ½ cup of the pesto béchamel sauce at the bottom of the casserole.
• Place three lasagna sheets on top of the sauce. Break about ¾ of a fourth one to cover the whole bottom. Put in any broken pieces too do not throw them away they will all cook and mend together no-one will notice the broken pieces.
• Add ½ of the cheese mixture, about 1 cup, spreading it over the noodles. Top with ½ of the pesto béchamel sauce about 2 cups.
• Sprinkle 1 cup of the shredded mozzarella on top.
• Repeat the layers of lasagna, the remaining cheese mixture followed by the remaining pesto béchamel then 1 cup of the mozzarella cheese.
• For the final layer, add noodles then top with the béchamel sauce we already set aside then sprinkle the remaining cup of cheese on top.
• Cover and bake for 50 minutes.
• Remove cover and bake uncovered until top is golden brown, 10-15 minutes. You can also turn on the broiler to get a nice dark top but watch for it as it might burn easily.
• Let it rest for at least 20 minutes before cutting and serving.

Notes

• Resting the casserole after baking is crucial as it allows the noodles to absorb any extra liquids and for the layers to set.
• I like to cover my casserole with a piece of parchment paper followed by aluminum foil.
• Please check the nutrition disclaimer policy.

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