Five Cheese Lasagna with Chicken and Pesto

Noodles

• 1

  Cook noodles according to directions

• 2

  Drain and set aside on clean tea towels

Pesto

• 1

  Process basil, olive oil, and Parmesan cheese in food processor or blender until smooth. Set aside

• 2

  Combine cornstarch, salt, and white pepper in a small saucepan and mix well

• 3

  Whisk in the milk

• 4

  Cook over medium heat until thickened, stirring constantly.

• 5

  Cool slightly

• 6

  Stir in pesto mixture

Ricotta Filling

Cheese Mixture

Chicken

• 1

  Poach chicken breasts in lightly salted water until done, about 20 minutes.

• 2

  Cool slightly then shred, using dad’s technique of shredding with a fork while holding chicken down with another fork

• 3

  Preheat oven to 350°

• 4

  To assemble:

• 5

  Pour 1/4 cup cream into a 10 X 14 inch baking dish

• 6

  Place layer of noodles over cream

• 7

  Layer with 1/2 the pesto sauce; half the chicken; 1/3 cheese mixture

• 8

  Add another layer of noodles, layer with half the ricotta filling

• 9

  Add another layer of noodles, remaining pesto sauce, remaining chicken and 1/3 of cheese mixture

• 10

  Add another layer of noodles and remaining ricotta filling

• 11

  Top with noodles

• 12

  Pour remaining 1/4 cream over top and sprinkle with remaining cheese mixture and parley

• 13

  Bake, covered with foil, for 30 minutes.

• 14

  Remove foil and bake 30 minutes longer

• 15

  Let stand for 10 to 15 minutes before serving

• 16

  If assembled in advance, let stand at room temperature for one hour before baking