|Chicken pesto lasagna|
The lasagna turned out really, really good. We dined and listened to music. I learned that if Lu had to choose one song to be his most favorite song in the world it would be Blame it on the Boogie. Probably because he just can’t control his feet. We drank riesling and ate chocolate covered strawberries.
Our evening ended on the couch with a couple episodes of Friends (of course). One of which was Chandler and Monica’s proposal, a fitting episode. And that concluded our Valentine’s Day 2012. Although, we could repeat it again tonight because we have so much left over lasagna. And it tastes pretty good cold the next morning, too. Not that I would know…
Here is the motified recipe from Bethenny’s original recipe:
Chicken Pesto Lasagna
8 oz whole wheat lasagna noodles
about 2 cups packaged pesto (or make your own)
4 cups spinach
4 chicken breasts
15 oz part-skim ricotta cheese
1/3 cup chopped basil
1/2 toasted pine nuts
8 oz mozzarella cheese
Cook pasta noodles per box instructions. Lay out to dry. Boil chicken breast in water until thoroughly cooked. Shred chicken with forks. Saute spinach in olive oil. Combine ricotta, toasted pine nuts, and chopped basil in a bowl and set aside.
To assemble lasagna: use a 9×9 baking dish. Spread some pesto on the bottom of the dish. Cover with one layer of noodles. Apply another layer of pesto, followed by one layer of the ricotta-herb mixture, one layer of sauteed spinach, one layer of shredded chicken, top with mozzarella cheese and sprinkle with parmesan. Add a second layer of noodles and repeat toppings. Add a third layer of noodles, which is the top layer. Spread pesto and cheeses on top, omitting spinach and chicken on this layer. Bake in 350 degrees for 40 minutes or until cheese is browned and bubbling.