Chicken and Pesto Lasagna

It's no secret that I am a huge pasta fan.  Until a few years ago, I might have even been called a pasta junkie.  I just can't get enough of those lovely carbs.  And cheeses.  But you also need to throw some protein in there.  And sometimes I like to mix up my red sauce for a little white sauce or even some pesto.

But there are some staples in lasagna that I just don't mess with.  I love to use 3 different cheeses -
mozzarella, parmesan, and ricotta.  And I love vegetables in there.  For this particular recipe, I choose artichoke hearts, sundried tomatoes, and mushrooms.  I left spinach out so it would be a little lighter.

Chicken and Pesto Lasagna


1 jar (16 oz.) alfredo sauce
1 jar (8 oz.) petso sauce
1 box (16 oz.) lasagna noodles, prepared according to instructions on box
4 cups mozzarella cheese
1 1/2 cups parmesan cheese
15 oz. ricotta cheese
2 eggs
1/2 tsp. salt
dash of pepper
1/2 tsp. oregano
2 boneless, skinless chicken breasts, boiled and cubed
8 oz. sliced baby bella mushrooms
1 can (14 oz.) artichoke hearts, quartered
1 bag (3.5 oz.) julienne cut sun dried tomatoes (Bella Sun Luct)


1. Preheat oven to 350 degrees.  Spray a 9x13 inch pan with nonstick cooking spray.  Set aside.

2. In a medium bowl, combine alfredo and pesto sauces.  In a large bowl, combine cheeses, eggs, salt, pepper, and oregano.

3. Pour 1/3 cup of sauce in bottom of 9x13 pan.  Lay 3 noodles, side by side, in bottom of pan.  Layer 1/3 of the chicken, mushrooms, artichoke hearts, and sun dried tomatoes on top of noodles.  Add 1/4 of the cheese mixture.  Pour 1/3 cup sauce evenly over layer.  Top with another layer of noodles and repeat.

4. When you've repeated the layers two more times, finish off with one final layer of noodles, cheese, and sauce.  Cover pan tightly with aluminum foil and place in oven.  Bake for 30-45 minutes or until cheese is bubbling on top.  Allow to cool for 5-10 minutes before serving.

Serves 10