Wednesday, March 06, 2019

A No Politics Post

Sunday night was a rare event: the entire family was home for dinner at the same time. The general consensus was that we were going to have lasagna, but there was a problem: my stepdaughter has a pretty severe sensitivity to tomatoes. The last time we had lasagna she was miserable for hours afterward.

So we tried something new: chicken pesto lasagna, and it was amazing. In fact, it was so good that I am sharing the recipe with you so you can take a swing at it.

Things you'll need:
Twelve lasagna noodles
2 lbs ricotta cheese
1 lb shredded mozzarella cheese
2 lbs boneless, skinless chicken breast
1 lb pesto sauce
Italian seasoning

Preheat your oven to 400 degrees.
Cook the lasagna noodles according to package directions and set aside.
Slice the chicken breasts into short, thin strips. Sprinkle with Italian seasoning and cook until the juices run clear.
In a 13 x 9 baking dish, lay down four lasagna noodles, then cover with 1/2 the ricotta, pesto, and chicken, and 1/3 the mozzarella. Repeat for a second layer.
Top with the last four lasagna noodles and the remainder of the mozzarella cheese.
Bake for 30 minutes at 400 degrees.

If you use premade pesto and precooked chicken strips, the entire process is wicked simple.


I gotta lie down.

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