Chicken & Pesto Lasagna

Chicken & Pesto Lasagna
Servings: 6 Prep 10 mins Cook 7 mins Slow Cook 3 hours on HIGH 5 1/2 hours on LOW


  • 1 tablespoon canola oil
  • 1 medium-size onion, chopped
  • 2 garlic cloves, minced
  • 1 pound ground chicken
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup reduced-fat pesto (such as Buitoni)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup part-skim ricotta
  • 3/4 cup Italian-blend shredded cheese
  • 10 lasagna noodles, broken in half

Make It

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic to skillet and cook for 3 minutes or until softened. Add chicken to skillet and cook, stirring frequently, for about 4 minutes or until no longer pink. Add spinach, pesto, salt and pepper to skillet and stir until well blended; set aside.

2. In a small bowl, combine ricotta and 1/2 cup of the Italian shredded cheese.

3. Coat slow cooker bowl with nonstick cooking spray, then layer a third of the uncooked noodles, overlapping as necessary. Spread a third of the chicken mixture over noodles, then top with 1/4 cup water. Dollop a third of the ricotta mixture on top, and continue layering with remaining noodles, meat, an additional 1/4 cup water and ricotta mixture.

4. Cover and cook on HIGH for 3 hours or LOW for 5 1/2 hours. Sprinkle remaining 1/4 cup of Italian cheese on top for last 15 minutes of cook time or until melted.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 394, Fat, total (g): 19, chol. (mg): 144, sat. fat (g): 8, carb. (g): 29, fiber (g): 3, pro. (g): 28, sodium (mg): 547, Percent Daily Values are based on a 2,000 calorie diet.