Creamy Pesto Chicken and Zucchini Lasagna

This creamy pesto chicken and zucchini lasagna is a fun twist on traditional lasagna. Packed with rotisserie chicken, layers of pesto sauce, and a creamy white sauce, it’s a meal the whole family will love. Perfect for meal prepping and enjoying leftovers the next day!

If you're a fan of traditional lasagna, get ready to fall in love with this Creamy Pesto Chicken and Zucchini Lasagna. It's a delicious, fun twist on the classic dish, combining the richness of a creamy bechamel with the herbaceous goodness of basil pesto. The blend of creamy white sauce and savory chicken, layered between sheets of pasta and zucchini, makes this dish one of our favorite comfort foods.

This pesto chicken lasagna is a crowd-pleaser that’s perfect for feeding a family or prepping for the week ahead. With layers of cheese, chicken, and a smooth pesto sauce, it’s a great way to impress guests or enjoy a hearty meal at home. Plus, leftover lasagna is just as delicious, making it an easy and fun way to plan lunches or dinners for the next day!

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How to Make Creamy Pesto Chicken and Zucchini Lasagna
• Chef’s Tips
• Variations
• What Dessert to Serve with Creamy Pesto Chicken and Zucchini Lasagna
• Best Wine Pairings for Creamy Pesto Chicken and Zucchini Lasagna
• Storage Instructions
• FAQs
• Creamy Pesto Chicken and Zucchini Lasagna

Why You Will Love This Recipe

• Easy: This recipe comes together quickly, with minimal prep time, thanks to rotisserie chicken. Simple layering process with clear steps makes assembly straightforward and foolproof.
• Simple Ingredients: No need for fancy lasagna ingredients—everything you need is easy to find at your local grocery store.
• Versatile: You can easily swap the lasagne sheets for zucchini noodles or add your favorite vegetables to make it your own.
• Equipment: All you need is a large skillet, large bowl, and an ovenproof dish to bring it all together.
• Make Ahead: This dish is perfect for meal prepping—simply assemble and bake when you’re ready.

Ingredients

For the Chicken Filling

• Rotisserie Chicken – Shredded for easy use and added flavor, saving you time in the kitchen.
• Tomato and Basil Pasta Sauce – Use your own homemade tomato and basil pasta sauce for a fresh, personal touch, or opt for a high-quality store-bought version if you're short on time.
• Basil Pesto – Homemade pesto is always flavorful, but store-bought works just as well for convenience.
• Zucchini – Shredded to add texture and a nutritious boost to the filling.

For the Béchamel Sauce

• Milk – Whole milk is recommended for a rich, creamy béchamel, but you can use any milk you prefer.
• White Onion – Adds subtle sweetness and depth to the sauce. Use about a quarter to half an onion.
• Bay Leaf – Fresh or dried; this aromatic leaf infuses the sauce with earthy, herbal notes.
• Black Peppercorns – Whole peppercorns provide a mild peppery flavor; use sparingly.
• Butter – Adds richness and forms the base of the roux with the flour.
• All-Purpose Flour – Essential for thickening the béchamel sauce.
• Nutmeg – Just a pinch of freshly grated nutmeg gives a hint of warmth and complexity to the sauce.
• Salt – Enhances all the flavors in the sauce.
• White Pepper – Adds a gentle heat; adjust to taste.

For Assembly

• Lasagna Sheets – Choose no-boil sheets for quicker assembly or traditional sheets if you have extra time.
• Mozzarella Cheese – Shredded for a melty, gooey layer in the lasagna.
• Parmesan Cheese – Freshly grated for a nutty, sharp flavor and golden topping.

See the recipe card for quantities.

How to Make Creamy Pesto Chicken and Zucchini Lasagna

Make the Béchamel Sauce

• Infuse the milk: In a medium saucepan, heat the milk with the onion slice, bay leaf, and peppercorns until just below boiling. Remove from heat, cover, and infuse for 20 minutes. Strain out the aromatics.
• Make the roux: In a separate saucepan, melt butter over low heat. Add the flour, whisking constantly until smooth and well combined (about 2 minutes).
• Add the milk: Gradually whisk the infused milk into the roux. Bring the sauce to a gentle boil and cook, whisking constantly, until the sauce has thickened (about 3-5 minutes). Season with nutmeg, salt, and white pepper. Set aside.

Cook the Zucchini

• In a large skillet over medium heat, sauté the shredded zucchini for about 5-7 minutes, until softened and excess moisture has evaporated. Set aside.

Prepare the Chicken Filling

• In a large bowl, combine the bite sized chunks of chicken with 1 cup of the prepared béchamel sauce and the basil pesto. Mix until everything is evenly coated.

Layer the Lasagna

• Preheat the oven to 180°C (350°F).
• Layering: In a 9x13-inch (25x30 cm) baking dish, spread a layer of tomato and basil pasta sauce. Add a layer of the creamy pesto chicken mixture. Sprinkle a layer of sautéed zucchini. Lay 3-4 lasagna sheets on top (depending on the size and shape of your dish). Spread a thin layer of béchamel sauce over the pasta. Sprinkle it with mozzarella and Parmesan cheese.

• Repeat the layers: Add another layer of tomato sauce, creamy chicken, zucchini, pasta sheets, béchamel, and cheeses. Repeat until all the ingredients are used, ending with a final of béchamel sauce.
• Reserve the top cheese: Hold off on adding the final mozzarella and Parmesan cheese until the end of the baking process.

Bake

• Cover with aluminum foil: Tightly cover the lasagna with foil and bake for 30-35 minutes.
• Add cheese and finish baking: Remove the foil, sprinkle the reserved cheeses over the top, and bake uncovered for 15 minutes, or until golden brown and bubbly.

Rest and Serve

• Let the lasagna rest uncovered for 20-30 minutes before slicing and serving. This helps the layers set.

Chef’s Tips

• Layer evenly: Spread the sauce and ingredients evenly so each bite has a balance of flavors.
• Use fresh Ingredients: Fresh herbs, freshly grated cheese, and fresh zucchini will elevate the dish.
• Broil for perfection: After removing the foil, broil the lasagna for a few minutes to achieve a beautifully golden brown top.
• Let it rest: Allow the lasagna to sit for 20-30 minutes before slicing. This ensures it sets properly and is easier to serve.

Variations

• Poached Chicken Breasts: Swap the rotisserie chicken for poached chicken breasts for a leaner option.
• Other Vegetables: Add butternut squash, sweet potatoes, fresh spinach or eggplant as a substitute for the zucchini.
• Additional Veggies: Finely chopped onion, carrots, or mushrooms can be added to the chicken mixture for more texture.

What Dessert to Serve with Creamy Pesto Chicken and Zucchini Lasagna

• Something Chocolaty: Chocolate Mousse, Chocolate Ganache Cake
• Tangy Citrus: Key Lime Pie, Orange Panna Cotta
• Refreshingly Fruity: Pavlova with berries, Blackberry and Apple Crisp
• Totally Decadent: Italian Tiramisu, No-Bake Cheesecake

Best Wine Pairings for Creamy Pesto Chicken and Zucchini Lasagna

• Vermentino: This dry wine with a slight bitter finish complements the basil and pesto flavors.
• Pinot Grigio: Crisp, citrusy, and perfect for cutting through the creaminess of the bechamel sauce.
• Soave: Floral notes and citrus aromas enhance the dish's richness.
• Chardonnay: Its buttery texture pairs beautifully with the creamy layers of this dish.
• Chianti: Classic Italian pairing that stands up to the layers of flavor.

Storage Instructions

• Leftover lasagna: Store in an airtight container in the fridge for 2-3 days.
• Freeze: Wrap individual portions in aluminum foil and freeze in an airtight container. Alternatively wrap the entire freezer safe dish in aluminum foil followed by a layer of plastic wrap and freeze for up to 3 months.
• Defrost: Thaw individual portions or lasagna in the refrigerator overnight before reheating.
• Reheat: In the oven at 180°C (350°F) for 30 minutes or until heated through. For microwave reheating, cover individual portions and heat for 2-3 minutes or until heated through.

FAQs

Ready to transform your regular lasagna night into something special? This Creamy Pesto Chicken and Zucchini Lasagna is a refreshing twist on Italian Lasagna with Béchamel Sauce, offering layers of rich flavors and textures that are sure to become a family favorite. With creamy pesto sauce, tender chicken, and zucchini, it's a hearty yet healthy option that’s perfect for feeding a crowd or meal prepping.

Whether you’re making it for dinner or storing it for later, this recipe is easy, versatile, and absolutely delicious. Give it a try, and don’t forget to leave a comment or share your experience with us!

Happy cooking!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.