Chicken And Spinach Pesto Lasagna - cooking recipe

Ingredients

3 tablespoons olive oil
1 cup onion, chopped
3 garlic cloves, crushed
24 ounces frozen chopped spinach
3 cups chicken breasts, cooked and diced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups ricotta cheese
1 large egg
1 1/2 cups basil pesto
2 teaspoons basil pesto
3/4 cup parmesan cheese
2 cups mozzarella cheese, shredded
12 no-boil lasagna noodles

Preparation

Preheat oven to 350, spray a 13x9\" casserole or lasagna pan with nonstick spray.
Heat oil in skillet over med-high heat.
Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent.
Add Spinach; cook and stir about 5 minute.
Add chicken; cook and stir about 5 minute.
Season with salt and pepper.
In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
Add chicken and spinach mixture to bowl and stir to combine.
Spread 2 tbsp pesto in bottom of prepared pan.
Layer 4 lasagna noodles, slightly overlapping.
Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
Repeat layers twice.
Bake about 35 to 40 min or until hot and bubbly.
Refrigerate any leftovers.