How To Make Chicken, Squash & Pesto Lasagne
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 9 lasagne sheets
- 2 cups cooked chicken, shredded
- 2 cups roasted butternut squash, mashed
- 1 cup pesto sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
-
Preheat the oven to 375°F (190°C).
-
Cook the lasagne sheets according to package instructions, then drain and set aside.
-
In a bowl, combine the shredded chicken, mashed butternut squash, and pesto sauce. Season with salt and pepper.
-
In a baking dish, spread a thin layer of the chicken and squash mixture.
-
Top with a layer of lasagne sheets, then spread a layer of ricotta cheese on top.
-
Repeat the layers until all the ingredients are used, finishing with a layer of lasagne sheets.
-
Sprinkle the shredded mozzarella and grated Parmesan cheeses on top.
-
Cover the dish with foil and bake for 30 minutes.
-
Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
-
Allow the lasagne to cool for a few minutes before serving.
Nutrition
- Calories : 490kcal
- Total Fat : 23g
- Saturated Fat : 7g
- Cholesterol : 88mg
- Sodium : 673mg
- Total Carbohydrates : 38g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 34g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
