Description
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!
Ingredients
For the Chicken Filling
1 Rotisserie Chicken, shredded (or 3 cups cooked, shredded chicken breast)
1 1/2 cups (375 ml) Homemade Tomato and Basil Pasta Sauce, or 1 x (375 ml / 14 oz) jar of store-bought tomato pasta sauce
1/2 cup (125 ml) Homemade Basil Pesto, or store-bought pesto
500 g (17 oz) Zucchini, shredded and squeezed to remove excess moisture
For the Béchamel Sauce
750ml (3 cups) Milk
1 thick slice of White Onion
1 Fresh or Dried Bay Leaf
5 Black Peppercorns
45 g (3 tbsp) Butter
45 g (1/3 cup) All-Purpose Flour
Pinch of freshly grated Nutmeg
1/2 tsp Salt
White Pepper, to taste
For Assembly
12-16 Dried Lasagna Sheets (oven-ready)
300 g (10 oz) Mozzarella Cheese, grated
25 g (1/4 cup) Parmesan Cheese, finely grated
Instructions
1. Make the Béchamel Sauce
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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.
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Make the roux: In a separate saucepan, melt the butter over low heat. Add the flour, whisking constantly until smooth and well combined (about 2 minutes).
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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.
2. Cook the Zucchini
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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.
3. Prepare the Chicken Filling
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In a large bowl, combine the shredded chicken with 1 cup of the prepared béchamel sauce and the basil pesto. Mix until everything is evenly coated.
4. Layer the Lasagna
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Preheat the oven to 180°C (350°F).
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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.
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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 layer of béchamel sauce.
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Reserve the top cheese: Hold off on adding the final mozzarella and Parmesan until the end of the baking process.
5. Bake
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Cover with foil: Tightly cover the lasagna with foil and bake for 30-35 minutes.
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Add cheese and finish baking: Remove the foil, sprinkle the reserved cheeses over the top, and bake uncovered for 15 minutes, or until golden and bubbly.
6. Rest and Serve
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Let the lasagna rest uncovered for 20-30 minutes before slicing and serving. This helps the layers set.
Notes
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 dish in aluminum foil 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 with a damp paper towel and heat for 2-3 minutes.
- Prep Time: 15 - 20 minutes
- Cook Time: 40 - 45 minutes
- Category: Dinner
- Method: Oven Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 367
- Sugar: 7.3 g
- Sodium: 788 mg
- Fat: 19.5 g
- Carbohydrates: 21.8 g
- Protein: 26.3 g
- Cholesterol: 46.8 mg