This Pesto Chicken Lasagna is a fun twist on a traditional lasagna. Creamy and tangy with basil pesto and homemade bechamel combined to create one of the ultimate comfort foods.
Sooooo good. The homemade pesto was delicious! I made this for a dinner party and it was a hit!- Ashley
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The whole family will fall in love with this pesto chicken lasagna. The homemade pesto sauce and homemade bechamel sauce layered between layers of pasta is perfect for cheesy pesto-loving eaters. If you’re looking for a quicker pesto-based dinner, try this Creamy Baked Chicken Pesto Gnocchi—it’s just as cheesy and satisfying, but comes together in a fraction of the time.
This is one of the best recipes to make and store for later use. Life gets busy, being able to prepare meals when you can and enjoy the next day (or next month) is key in most families.
I love a classic red sauce lasagna but a creamy white sauce and pesto lasagna might take the cake.
🥘Ingredients
Pesto Sauce
- Fresh basil, packed.
- Parmesan cheese, grated for a salty bite.
- Extra virgin olive oil.
- Fresh lemon, juiced to brighten the flavor of the pesto.
- Garlic cloves, minced.
Béchamel Sauce
- Butter, unsalted butter.
- Flour. Use all-purpose flour for the best results.
- Milk of choice. Whole milk works best for creating a creamy texture.
- Parmesan cheese. Use pre-grated parmesan or grate it yourself.
- Nutmeg. Ground nutmeg brings warmth and spice to the white sauce.
Lasagna
- Lasagna Sheets. Use no-boil or the easiest noodles.
- Mozzarella cheese. Use shredded mozzarella for an added layer of cheese to the top.
- Cooked chicken. Rotisserie or shredded chicken breasts are best.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- I love making homemade sauces but for a quicker recipe you can use store-bought pesto and store-bought bechamel.
- Take out the chicken for a vegetarian dish.
- Make individual portions in small baking dishes for small families or solo diners.
- The bechamel sauce can be swapped for a more traditional ricotta cheese.
🔪Instructions
Step 1: Make the pesto by adding all the pesto ingredients to a food processor or high-powered blender and pulse until smooth. Keep ¼ cup of pesto to the side and combine the shredded chicken with the rest of the pesto.
Step 2: Make the bechamel sauce. Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 2-3 minutes until lightly golden.
Step 3: Slowly pour in the milk while whisking. Simmer and whisk regularly until it thickens, about 10 minutes. Turn off heat, add salt, pepper, nutmeg and stir in parmesan. Continue to whisk until you have a smooth sauce.
Step 4: Boil noodles in a large saucepan according to package instructions or use no-boil noodles. Spread a thin layer of pesto on the bottom of a baking dish.
Step 5: Add a single layer of noodles.
Step 6: Spread a layer of pesto chicken over the noodles.
Step 7: Add a layer of the bechamel sauce over the pesto chicken. Repeat the layers 2-3 more times, or until you run out of noodles.
Step 8: Layer the top noodles with the last of the bechamel sauce and sprinkle with parmesan cheese and mozzarella cheese. Bake uncovered for 45 minutes until golden brown. Let the lasagna rest for 30 minutes, serve and enjoy!
💭Recipe FAQs
Yes! Just leave out the chicken and layer the lasagna as instructed.
Use a leftover rotisserie chicken, cook up some chicken breasts to shred or use ground chicken. If you use ground chicken, be sure to brown it on the stove first.
Use a standard 9x13-inch baking dish for this recipe.
👩🏻🍳Chef Tips
- Al dente pasta. I've said this before and I won't stop! Cooking your lasagna noodles to al dente is very important. The noodles will continue to cook in the oven and you want the lasagna to stay together.
- Let it rest. This is almost as important as cooking to al dente. Letting the lasagna rest allows the sauce to thicken and hold its shape before cutting and serving.
- Monitor baking time. Some ovens are different, be sure to monitor the top of your lasagna around the 35-minute mark.
- Homemade sauces. Making your sauces from scratch will elevate the flavor and love poured into the dish.
🥗Serving
Serve for a holiday party or weeknight dinner straight from the baking dish. Use a rubber spatula to serve individual plates. Serve with a crisp arugula and pear salad or an easy grilled zucchini salad.
🥣Storage & Reheating
To reheat the whole lasagna, preheat the oven to 350 degrees F, cover with aluminum foil and bake for 30 minutes. For individual portions, heat up in the oven for 10 minutes.
Allow the lasagna to cool fully and store in the refrigerator for 3-4 days. For longer storage, store in an airtight container in the freezer for up to 2-3 months.
More Recipe You May Like
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Pesto Chicken Lasagna
See the full post for extra tips and photos
Ingredients
Pesto Sauce
- 3 cups basil, fresh
- ¼ cup parmesan cheese, grated
- ½ cup olive oil, extra virgin
- ½ cup lemon juice
- 2-3 cloves garlic
- salt and black pepper , to taste
Bechamel Sauce
- 4 tablespoons butter, unsalted
- 4 tablespoons all-purpose flour
- 3 cups milk, of choice
- salt and black pepper, to taste
- ¼ cup parmesan cheese, grated
- ½ teaspoon nutmeg, ground
Lasagna
- 1 pack lasagna noodles
- ½ cup mozzarella cheese, shredded
- 3 cups cooked chicken
Instructions
Pesto Sauce
- Make the pesto by adding all the ingredients to a food processor and pulse until smooth. Add salt and black pepper to taste.
- Reserve ¼ cup of pesto on the side. Toss the cooked chicken in the remaining pesto and combine.
Bechamel Sauce
- Begin by melting butter in a small saucepan over medium heat. Whisk in 4 tablespoons of flour and cook for 2-3 minutes until lightly golden brown.
- Slowly pour in the milk while continuing to whisking. Simmer and whisk regularly until it thickens, for about 10 minutes.
- Turn off heat, add salt, pepper, nutmeg and stir in parmesan. Continue to whisk until you have a smooth sauce.
Lasagna
- Add water to a large saucepan and bring to a boil. Cook according to package instructions. If you're using no-boil noodles, skip this step.
- Spread the remaining ¼ cup of pesto on the bottom of a baking dish or casserole dish.
- Add a single layer of noodles.
- Spread a layer of chicken over the noodles.
- Spread a layer of bechamel sauce over the chicken.
- Repeat steps 3-5 for 2-3 more layers or until you run out of noodles.
- Layer the top noodles with the last of the bechamel sauce and sprinkle with parmesan cheese and mozzarella cheese.
- Bake uncovered for 45 minutes until golden brown. Let the lasagna rest for 30 minutes, serve and enjoy!
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
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Sarah's Tips
- Al dente pasta. I've said this before and I won't stop! Cooking your lasagna noodles to al dente is very important. The noodles will continue to cook in the oven and you want the lasagna to stay together.
- Let it rest. This is almost as important as cooking to al dente. Letting the lasagna rest allows the sauce to thicken and hold its shape before cutting and serving.
- Monitor baking time. Some ovens are different, be sure to monitor the top of your lasagna around the 35-minute mark.
- Homemade sauces. Making your sauces from scratch will elevate the flavor and love poured into the dish.
- If using store-bought pesto, use 1 ½ cups.
- To reheat the whole lasagna, preheat the oven to 350 degrees F, cover with aluminum foil and bake for 30 minutes. For individual portions, heat up in the oven for 10 minutes.
- Allow the lasagna to cool fully and store in the refrigerator for 3-4 days. For longer storage, store in an airtight container in the freezer for up to 2-3 months.
KITCHEN TOOLS NEEDED
- 1 Saucepan
- 1 Baking dish or casserole dish
Ashley says
Sooooo good. The homemade pesto was delicious! I made this for a dinner party and it was a hit!
A says
I love Sarah’s classic bechamel lasgana so I had to try this and let me just say it did not disappoint! It tasted fresh and light which I wouldn’t normally say for a lasagna. Adding it to my rotation for sure!
David Holt says
Easy to make and simply delicious....left overs are also great for lunch the next day.
Sarah Hill says
May even be better as leftovers!
Nancy cassano says
Delicious! Lots of flavor!
Sarah Hill says
Hi Nancy, happy you liked it
Nancy Holt says
Made this tonight for a dinner party, everyone absolutely loved it!
Used your pesto recipe and no cook noodles
So easy!
Sarah Hill says
Yay happy to hear everyone loved it!