Spinach Chicken Lasagna with Pesto and Three-Cheese Layers
This hearty lasagna combines ground chicken with spinach, pesto, and Alfredo sauce for a rich, satisfying meal. The chicken provides lean protein while frozen spinach adds nutrition and vibrant color. Layers of mozzarella cheese melt beautifully throughout, creating the perfect comfort food for family dinners or entertaining. The combination of pesto and Alfredo with traditional marinara creates a unique flavor profile that sets this version apart from classic beef lasagna.
Ingredients
- 12 uncooked lasagna noodles
- 2 9-oz. pkg. frozen spinach, thawed
- 1 7-oz. container refrigerated pesto
- ¼ cup purchased Alfredo sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 lb. ground chicken
- 1 26-oz. jar traditional spaghetti sauce
- 8 oz. shredded mozzarella cheese
Instructions
- 1
Heat oven to 350°F
- 2
Cook noodles to desired doneness as directed on package and drain
- 3
Combine spinach, pesto and Alfredo sauce in medium bowl and mix well
- 4
Heat oil in large skillet over medium-high heat until hot
- 5
Add onion and cook and stir 3 to 4 minutes or until almost tender
- 6
Add ground chicken and cook 4 to 5 minutes or until no longer pink, stirring frequently
- 7
Stir in spaghetti sauce
- 8
Place 1/3 of sauce mixture in ungreased 13x9-inch glass baking dish
- 9
Cover with 3 cooked noodles
- 10
Top with half of spinach mixture, then 3 noodles and 1/3 of the sauce
- 11
Sprinkle with half of the cheese
- 12
Cover with 3 noodles
- 13
Top with remaining half of spinach mixture, remaining 3 noodles and remaining 1/3 of sauce
- 14
Spray sheet of foil with nonstick cooking spray and cover baking dish with foil, sprayed side down
- 15
Bake at 350°F for 20 minutes
- 16
Uncover and sprinkle with remaining half of cheese
- 17
Bake an additional 20 to 25 minutes or until cheese is melted and edges are bubbly
- 18
Let stand 10 minutes before serving
Tips
Squeeze thawed spinach thoroughly to remove excess moisture before mixing with pesto and Alfredo sauce to prevent a watery lasagna.
Let the lasagna rest for 10 minutes after baking to allow layers to set properly for cleaner slicing.
Spray the foil with cooking spray to prevent the cheese from sticking when you remove the cover.
Good to Know
Refrigerate covered for up to 3 days. Can be frozen for up to 3 months.
Assemble completely and refrigerate up to 24 hours before baking. Add 10-15 minutes to baking time if baking from cold.
Serve hot with side salad and garlic bread for a complete meal.
Common Mistakes
Squeeze spinach thoroughly to avoid watery layers
Don't skip the resting time or slices will fall apart
Cover tightly with foil to prevent top from browning too quickly
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this lasagna ahead of time?
Yes, assemble completely and refrigerate up to 24 hours. Add 10-15 minutes to baking time if starting from cold.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days or freeze for up to 3 months. Reheat individual portions in microwave or oven.
Can I use fresh spinach instead of frozen?
Yes, use about 5 cups fresh spinach. Sauté until wilted, then drain and squeeze out excess moisture before mixing with pesto and Alfredo.