Chicken Pesto Alfredo Lasagna
Directions
- 1Preheat oven to 425°F.
- 2In a roasting pan, add all Pesto Chicken ingredients: chicken breast, basil pesto, white miso, chicken bone broth, salt, Italian seasoning, garlic powder, onion powder, and black pepper.
- 3Mix, then cover with foil.
- 4Bake for 30 mins, or until chicken is fully cooked.
- 5Move chicken to a large bowl and shred or finely chop.
- 6Pour rendered juices from the roasting pan into the bowl.
- 7Add Alfredo Sauce ingredients: blended cottage cheese, reduced fat cream cheese, parmigiano reggiano, reduced fat mozzarella, and chopped parsley, and mix until combined.
- 8Place the foil roasting rack on top of a sheet pan.
- 9Add a thin layer of sauce on the bottom of the pan.
- 10Layer 6 no-boil lasagna sheets.
- 11Add a layer of sauce.
- 12Repeat with 6 sheets and sauce, for a total of 4 layers of pasta and 5 layers of sauce, ensuring enough sauce is reserved for the top layer.
- 13Top with mozzarella, parmesan, and small dollops of pesto.
- 14Cover with foil and bake at 400°F for 30 mins.
- 15Remove foil and broil for 10–15 mins, or until the top is browned and bubbling.
- 16Let lasagna rest for at least 20 mins before slicing.
- 17Slice into 10 equal portions and enjoy.
Ingredients
- 1120 g chicken breast
- 60 g basil pesto
- 30 g white miso
- 240 g chicken bone broth
- 2 Tbsp salt
- 2 Tbsp Italian seasoning
- 1 Tbsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 900 g blended cottage cheese
- 120 g reduced fat cream cheese
- 100 g fresh grated parmigiano reggiano
- 225 g reduced fat mozzarella
- 2 Tbsp chopped parsley
- 455 g no-boil lasagna noodles
- 225 g reduced fat mozzarella
- 20 g parmigiano reggiano
- 30 g pesto
Equipment
foil roasting rackovenlarge bowlsheet pan
Tips
- Let lasagna rest for at least 20 mins before slicing to allow the sauce to thicken and set.
- Store frozen.
- The parmigiano reggiano needs to be fresh grated/shredded from the block for best results.
- Adjust salt to taste, as 2 tablespoons for the chicken might be too salty for some.
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