Chicken Squash Pesto Lasagne Recipes

LIGHT CHICKEN AND SQUASH LASAGNA

Light Chicken and Squash Lasagna image

Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes

Time 1h15m

Number Of Ingredients 10

Ingredients

1 1/2 pounds yellow squash or zucchini, sliced into 1/4-inch-thick rounds
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 pound ground white-meat chicken
1/4 teaspoon cayenne pepper
1/3 cup packed fresh basil leaves, torn
1 1/2 teaspoons chopped fresh marjoram or oregano
5 cups prepared pasta sauce
8 no-boil lasagna noodles
1 1/4 cups grated Parmesan (3 1/4 ounces)

Steps:

Preheat oven to 400 degrees, with racks in middle and upper third. Divide squash between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring squash and rotating sheets halfway through. Let sheets cool on wire racks.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add chicken and cook, stirring occasionally, until cooked through, 4 minutes. Add cayenne, basil, and marjoram and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer chicken to a medium bowl.
Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the chicken, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the squash, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Nutrition Facts : Calories 409 g, Fat 18 g, Fiber 5 g, Protein 25 g

PESTO CHICKEN LASAGNA

Pesto Chicken Lasagna image

Pesto really perks up this scrumptious chicken lasagna. Plus, the marinara sauce adds a touch of sweetness. Serve it with warm bread and impress your friends.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1 large sweet red pepper, diced
1/4 cup finely chopped onion
1 tablespoon butter
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup chicken broth
1-1/2 teaspoons dried basil
1 teaspoon dried oregano
2 cups cubed cooked chicken
1/2 cup prepared pesto
1 can (3.8 ounces) sliced ripe olives, drained
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
1 package (4 ounces) crumbled feta cheese
2 cups marinara sauce
12 no-cook lasagna noodles
1 package (6 ounces) fresh baby spinach, chopped
2 cups shredded part-skim mozzarella cheese

Steps:

In a large saucepan, saute red pepper and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine the egg, ricotta cheese and feta cheese., Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining the noodles, sauce and mozzarella cheese., Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes more or until a thermometer reads 160°. Let stand 15 minutes before serving.

Nutrition Facts : Calories 382 calories, Fat 19g fat (9g saturated fat), Cholesterol 79mg cholesterol, Sodium 534mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.

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