Chicken Pesto Lasagna

A bit of a different spin on lasagna...delicious!


Chicken Pesto Lasagna

2 chicken breast, boneless-cooked and cubed or shredded
16 oz part skim container of ricotta cheese
1 box of frozen chopped spinach-thawed
A 3 lb. bag of mozzarella cheese
1 jar of basil pesto (found in the spaghetti sauce aisle)
2 16 oz. jars of marinara sauce
1 1/2 boxes of oven ready lasagna noodles

1.) In a small bowl, mix thawed spinach, ricotta, and 3/4 jar of pesto.
2.)In a greased 9X13 pan, place a thin layer of marinara sauce.  Place noodles on top of sauce. 
3.) Spread thin layer of ricotta mixture on noodles, sprinkle mozzarella cheese and chicken, and end with a little more sauce.
4.) Continue layers until pan is full (about 3-4 layers). 
5.) End with mozzarella cheese on top.
6.) Cover with foil and bake at 375 degrees for 45 minutes with foil on.  Take foil off and cook an additional 10 minutes or until cheese is browned.