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Chicken Lasagne with Pesto

Posted on December 4, 2012 by Webdev


1-1/2 pounds mozzarella cheese, grated
One 15 ounce gf ricotta cheese
1 large egg, lightly beaten
2 cups parmesan cheese, grated
2 Tablespoons olive oil
2 cups onions, diced
2 garlic cloves, minced
3/4 pound gf Italian sausage
2 chicken breasts, cooked and shredded
1 teaspoon fennel seed
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1 Tablespoon tomato paste
One 28 ounce can crushed tomatoes with puree
1 cup gf chicken stock
1/2 cup dry red wine
7 ounces gf pesto
9 gf lasagne noodles (we prefer Tinkyada)


Preheat oven to 350°F.

In a medium bowl mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup parmesan cheese.

In a large saucepan heat oil over medium-high heat. Add onions and garlic; sauté for 3 minutes or until tender.
Transfer onions and garlic to a plate.

Return saucepan to heat and brown sausage. Drain off fat.

Return onions and garlic to pan and add chicken, fennel seed, basil, oregano, thyme, tomato paste, crushed tomatoes, chicken stock and wine. Stir to blend. Cover and simmer for 10 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.

Prepare lasagne noodles according to package directions. Drain.

Preheat oven to 350°F. Spoon 1-1/3 cups tomato sauce over bottom of a 13x9x2 inch glass baking dish. Place three noodles over sauce. Drop half of the ricotta cheese mixture, by tablespoons, evenly over noodles. Drop half of the prepared pesto over the ricotta cheese. Top with 1-1/2 cups mozzarella cheese and 3/4 cup parmesan cheese. Continue layering with 3 noodles,
2 cups sauce, remaining ricotta cheese mixture, remaining pesto, 1-1/2 cups mozzarella and remaining 3/4 cup parmesan cheese. Finish with 3 noodles, 2 cups sauce and remaining mozzarella cheese. Cover with foil; place on baking sheet.

Bake for 1 hour. Uncover and let stand for 15 minutes. Cut into squares and serve.


We used Tinkyada’s gf Lasagne noodles in this recipe.


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