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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. preheat oven to 350. | 2. spray a 13x9 inch casserole pan with nonstick cooking spray. Partially cook lasagna noodles. | 3. Heat oil in a large skillet over medium-high heat. Cook and stir in onions and garlic until transparent. Add spinach ; cook and stir about 5 minute. Add chicken and stir for about 5 minutes. Season with Salt and Pepper. | 4. In large bowl, mix together ricotta cheese, egg, pesto and parmesan cheese until well blended. Add chicken and spinach mixture to bowl and stir to combine. | 5. Spread 2 tablespoons of pesto to the bottom of prepared pan. | 6. Layer 4 lasagna noodles, slightly overlapping. Top with one third of spinach/ricotta mixture and one third of mozzarella. Repeat layers twice. | 7. Back about 35-45 minutes or until hot and bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	12		uncooked	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	3		crushed	-	-	-	-
spinach	2	packages	frozen	-	-	-	-
chicken	3	cups	diced cooked	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
ricotta cheese	2	cups		863.04	15.0784	55.8496	64.3808
egg	1			71.5	0.36	6.28	4.755
pesto sauce	1 1/2	cups		1580.04	38.1402	37.1574	142.128
pesto sauce	2	tablespoons		1580.04	38.1402	37.1574	142.128
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
mozzarella cheese	2	cups	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.