Lasagna with chicken, ricotta and pesto sauce

6 servings

60 minutes

Lasagna with chicken, ricotta, and pesto sauce is a harmony of flavors where the tenderness of chicken meat combines with creamy ricotta and aromatic pesto. This recipe, inspired by traditional Italian cuisine, adds freshness with grated zucchini and spiciness from parmesan and green onions. Layers of pasta soaked in tomato sauce and melted mozzarella create an appetizing baked crust, making the dish particularly rich. Lasagna is perfect as a main course for family dinners or festive gatherings. It will adorn any table, providing comfort and pleasure in every bite.

Energy value per serving

• Calories: 857
• Proteins: 67.9g
• Fats: 62.6g
• Carbohydrates: 18.7g

Ingredients

• Zucchini: 1 pc
• Chicken breast: 4 pc
• Pesto: 0.7 glass
• Ricotta cheese: 300 g
• Tomato sauce: 3 glass
• Grated Parmesan cheese: 60 g
• Ready-made dry lasagne sheets: 12 pc
• Olive oil: 3 tbsp
• Mozzarella cheese: 500 g
• Salt: 1 tsp
• Green chopped onions: 6 stem

Cooking steps

1. Boil the chicken breasts until cooked, cool them down, then blend with grated zucchini and pesto sauce until smooth. In a separate bowl, mix ricotta with finely chopped green onions and grated parmesan.

   Required ingredients:

   • Chicken breast: 4 pieces
   • Zucchini: 1 piece
   • Pesto: 0.7 glass
   • Ricotta cheese: 300 g
   • Green chopped onions: 6 stems
   • Grated Parmesan cheese: 60 g

2. In a large pot, bring water with salt and 2 tablespoons of olive oil to a boil. Boil the lasagna sheets until partially cooked, for a few minutes.

   Required ingredients:

   • Salt: 1 teaspoon
   • Olive oil: 3 tablespoons
   • Ready-made dry lasagne sheets: 12 pieces

3. Preheat the oven to 180 degrees. Spread 1 cup of tomato sauce on the bottom of a rectangular baking dish, then place 3 lasagna sheets. Spread 0.5 of the prepared chicken mixture on top, cover with another 3 lasagna sheets, layer all the cottage cheese and cheese filling, cover again with lasagna sheets, form a layer of the remaining chicken mixture, and cover it with the last three lasagna sheets. Spread 2 cups of tomato sauce on top and sprinkle with grated mozzarella.

   Required ingredients:

   • Tomato sauce: 3 glasss
   • Ready-made dry lasagne sheets: 12 pieces
   • Chicken breast: 4 pieces
   • Ricotta cheese: 300 g
   • Tomato sauce: 3 glasss
   • Mozzarella cheese: 500 g

4. Grease a sheet of foil with olive oil, cover the lasagna with it, and bake in the oven for 25 minutes. Remove the foil and bake for another 10 minutes until golden brown.

   Required ingredients:

   • Olive oil: 3 tablespoons