This white chicken lasagna with pesto is layered with a creamy white sauce, chicken, spinach and melty cheese then baked until golden and bubbly. It's the perfect spin on a classic dinner recipe that the whole family will love!
Preheat oven to 350°F. Gather ingredients for the lasagna. Spray a 9x9" dish with non stick spray and set aside.
In a large skillet, melt butter with olive oil over medium heat. Add onions and sauté 5 minutes, or until the onions are soft. Then add garlic and sauté one more minute. In a small bowl, combine the basil, salt, pepper, and flour. Add to the onion mixture and whisk together until all the oil is absorbed.
In a large bowl or glass measuring cup, add milk, Greek yogurt, and chicken broth. Stir to combine. Gradually add the liquid to the pan, whisking constantly. Go as slow as you need to make sure the liquid gets absorbed. Cook over medium heat, stirring until the mixture is thickened slightly. Add the chicken and turn off the heat.
In a medium bowl, stir together ricotta, pesto, and 1 egg.
To assemble, wet the bottom of the casserole dish with some of the white sauce. Just enough so the noodles don’t stick. Layer 3 no-boil lasagna noodles on top. Spread with 1/3 of the ricotta mixture. Top with a handful of fresh spinach. Add 1/3 of the white sauce and spread to the edges. Top with 1/3 of the mozzarella cheese. Repeat twice more.
Sprinkle the top with Parmesan cheese. Spray a sheet of foil with nonstick spray and cover the lasagna.
Bake for about 50 minutes, or until cooked and tender. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 1 to 3 minutes. Keep an eye on it!
Let stand for 10 minutes before serving. Then slice and serve warm.
Notes
Freezing: Assemble as directed, then cover tightly with foil and freeze. Bake from frozen at 350°F for about 50-60 minutes (you will likely need to bake a few extra minutes because it's completely frozen).Reheating: Preheat the oven to 350°F and bake covered for 15 to 20 minutes, or until warm throughout. I like to add a dash of water to keep it from drying out.