Name: Creamy Pesto Chicken Lasagna Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked shredded chicken breast; 1.5 sheets whole grain lasagna noodles; 2 tbsp part-skim ricotta cheese; 2 tbsp nonfat plain Greek yogurt; 1 tbsp basil pesto; 1 cup fresh baby spinach; 1 tbsp shredded mozzarella cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Lasagna Bake

Baked shredded chicken and whole grain noodles layered with a vibrant pesto ricotta and fresh spinach for a satisfyingly bubbly meal.

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NUTRITION

Protein

48.8g

Fat

15.6g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

1.5 sheets whole grain lasagna noodles

2 tbsp part-skim ricotta cheese

2 tbsp nonfat plain Greek yogurt

1 tbsp basil pesto

1 cup fresh baby spinach

1 tbsp shredded mozzarella cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F and prepare a small oven-safe baking dish.
2
Cook the lasagna noodles in boiling salted water until al dente, then drain and set them aside.
3
In a small mixing bowl, combine the ricotta cheese, Greek yogurt, basil pesto, sea salt, black pepper, and garlic powder until creamy.
4
Spread a spoonful of the pesto mixture on the bottom of the dish, then layer in a few spinach leaves and a portion of the noodles.
5
Top with half of the shredded chicken and another layer of the creamy pesto sauce.
6
Repeat the layers with the remaining noodles, chicken, and sauce, finishing with a final layer of spinach and the shredded mozzarella.
7
Bake for 15 to 20 minutes until the cheese is melted and the edges are golden and bubbling.