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Mom’s Chicken and Pesto Lasagna

February 20, 2020

A delicious twist on classic lasagna with the addition of chicken and homemade pesto sauce. This will be a new family favorite!

My mother-in-law’s birthday was earlier this week, so my husband and I decided to throw a surprise dinner party for her.  I made lasagna, one of her favorites, in two different versions – chicken/pesto and mushroom/summer squash.  The meal also included Mediterranean chopped salad, green beans with toasted almonds and a berry yogurt drizzle, grilled shrimp, and scallion-garlic bread. And to top it all off, my favorite Lady M Crepe Cake (which I did not make).  Whew!  It was quite a feast!

Lasagna is so versatile because you can make it with a number of fillings.  It is also one of those meals to make on a very busy week. Make it on a Monday and enjoy it for the rest of the week. My time saving tip is to use no boil lasagna sheets, which can be found at stores like Whole Foods and Trader Joe’s.

Mom's Chicken and Pesto Lasagna | A delicious twist on classic lasagna with the addition of chicken and homemade pesto sauce. This will be a new family favorite!


Mom’s Chicken & Pesto Lasagna

  • Author: Chef Rama
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x


812 no boil lasagna noodles
¼ cup chopped parsley
½ teaspoon thyme
2 pounds ground chicken, browned
¼ cup pesto (see below for recipe)
1 onion, minced
3 garlic cloves, minced
1 quart marinara sauce
½ ball fresh mozzarella, torn into pieces
1 cup parmesan cheese
1 cup shredded mozzarella cheese


Prepare the bolognese: brown the chicken with the onions and garlic, then add the marinara sauce. Fold in pesto as well.

Preheat the oven to 375 degrees F. Lightly oil the lasagna pan.

To layer the lasagna, ladle 1/3 of the bolognese on the bottom of the pan. Top with 4 noodles, 1/2 cup shredded mozzarella and 1/3 cup Parmesan cheese. For the next layer, use 4 noodles topped again with same amount of bolognese, 1/2 cup shredded mozzarella and 1/3 cup Parmesan cheese. For the final layer, use 4 noodles, remaining Bolognese and the fresh mozzarella.

Bake uncovered for 40 minutes then cover with foil and bake for an additional 15 minutes. Remove from the oven and let stand for at least 10 minutes before slicing. Garnish with parsley and thyme.


Basil Pesto

  • Author: Chef Rama
  • Prep Time: 5 minutes
  • Total Time: 5 minutes


5 cups fresh basil
½ cup lightly toasted pine nuts or walnuts
2 garlic cloves
½ cup grated Parmesan cheese
¾ cup olive oil
¼ cup lemon juice
salt and pepper to taste


Put everything except the cheese and olive oil into the food processor and blend. While the machine is on, slowly drizzle in the olive oil. Turn off the machine and stir in the cheese by hand.


  • Arun rekha

    June 24, 2013 at 12:03 pm

    It truly was a delicious meal, my favorite! Glad we had some leftovers for the next day. Thanks for the recipe, will save it.

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