I love making my usual lasagna with sausage and ground beef. It's made in our household at least once a month and the leftovers are gone within days! I decided to press my good luck with lasagna and try something a little different. This recipe really was delicious, but if you're looking for something healthy to make, this probably isn't the recipe to use. The pesto and provolone cheese really made this dish stand out and the leftovers were just as fabulous.
Source: What's Cookin', Chicago?
1/2 package dried lasagna pasta sheets2 cups cooked rotisserie chicken, shredded
1/2 cup pesto sauce (homemade or store bought)
1 8 oz package cream cheese, softened
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried italian seasoning
salt & pepper to taste
1 cup shredded part skim mozzarella cheese
1 cup shredded provolone cheese
Preheat oven to 350 degrees. Lightly coat a 9x13 baking dish with cooking spray and set aside.
Cook the pasta sheets as directed on the package and allow to cool enough to handle.
Meanwhile, in a large bowl, combine the chicken, pesto, cream cheese, and spices until fully incorporated.
Place a layer of cooked and cooled pasta on the bottom of the prepared baking dish. Top with a light sprinkling of cheeses enough to coat.
Layer half of the chicken mixture over the cheese and top with a layer of more pasta.
Repeat layering with a sprinkling of cheese, chicken mixture and pasta.
Cover the top of the pasta with the remaining cheese and bake uncovered in the preheated oven for 30-35 minutes until cheese is melted and browned. Since everything is already cooked, baking will just meld the flavors and warm everything up. Allow to cool for 5-10 minutes before serving.