Monday, November 3, 2008

Pesto Alfredo Lasagna


I'm not going to waste time today, this recipe is sooo good, I want you to make it tonight! So let's get right into it.

Start with lasagna noodles, 2 jars Alfredo sauce, ricotta cheese, mozzarella cheese, chicken, pesto, and spinach.

take one jar of alfredo sauce, and mix it with half of your pesto. We want that white sauce to be GREEN!!

and then mix your ricotta cheese with your cooked drained spinach. This too will be really green. Actually, this could make a good St. Patty's day meal.

See? It gets pretty green. mine's greener than normal, because the only spinach in the house I had, had already been pureed for my baby. another plus for making your own baby food!

mix the rest of your pesto with the other jar of alfredo sauce in a separate bowl. This is kind of your 'topping' sauce.

make a layer of noodles on your pan. These are the oven-ready kind. If you're using the 'regular' ol' kind, you'll want to cook them al-dente before you start layering them. If you're using the oven-ready, go ahead and add about 2/3 cup of water to your pesto alfredo mixture, so there's enough water to help the noodles soften up.

After your chicken's cooked, dice it up into small chunks and mix it with your alfredo mixture (the one with the water mixed in it)

Then go ahead and pour ALL OF IT over the first layer of noodles. Yup, you heard me, all of it. and of course, a layer of cheese. It wouldn't be a meal by me without cheese in it!

Layer another layer of noodles on top of the cheese.

Then put ALL of the spinach ricotta mixture on that layer. spread it good, so it covers all the noodles.

Add about 1/2 of the other mixture of pesto and alfredo--the one without water. then more cheese, then another layer of noodles. Yeah, the pan is pretty full now, but we're not done yet!!

Now, the rest of the alfredo mixture, and the rest of the cheese. YUM!! You'll probably want to put an extra pan underneath this pan in the oven. It gets a little oozy.

Look at those beautiful layers!! It looks nice doesn't?

And there you have it. Pesto alfredo lasagna. On my, I love this meal!! and again--put a pan underneath this!! protect your oven. Now, excuse me, while I go scrub mine out *sigh*


  • 1 pkg lasagna noodles
  • 1 10oz pkg frozen spinach
  • 2 chicken breasts--cooked and diced up
  • 2 jars alfredo sauce
  • 4 cups shredded mozzarella cheese
  • 2 pints ricotta cheese
  • 1 container pesto
  • salt and pepper to taste

Preheat oven to 350degs. If using regular noodles, cook in salted water until al dente. If using oven-ready, lay first layer in pan. Cook spinach according to package directions, drain well.
Pour each jar of alfredo sauce into a separate bowl, and divide pesto into each bowl. Mix well. Add the chicken into one of the bowls. Mix together the ricotta cheese and spinach.
If using oven ready noodles, add about 3/4 cups of water to he alfredo/chicken mixture.
In your 9x13 pan, layer your noodles, then all of the chicken/alfredo mixture. Sprinkle 1 cup of cheese over it. Layer noodles, then spinach/ricotta mixture. Pour half of the second bowl of alfredo over this, then another cup of cheese. One more layer of noodles, the rest of the alfredo sauce, then the rest of the cheese.
Bake for 50-60 minutes, until bubbly and brown. Yum!


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