Creamy Chicken Pesto Lasagna

Ingredients

• 12 lb chicken tenders(900g)
• 22 tablespoon olive oil(27g)
• 30.5 tablespoon paprika(4g)
• 40.5 tablespoon onion powder(4g)
• 50.5 tablespoon garlic powder(4g)
• 60.5 tablespoon chicken bouillon(6g)
• 70.5 tablespoon parsley(2g)
• 81 small onion(70g)
• 94 garlic cloves(16g)
• 102 tablespoon unsalted butter(28g)
• 114 oz cream cheese(113g)
• 122 cup heavy cream(480g)
• 131 cup parmesan(100g)
• 140.25 cup mozzarella(28g)
• 154 tablespoon pesto(60g)
• 169 oven ready lasagna sheets(180g)
• 1715 oz ricotta(425g)
• 180.25 cup mozzarella (for ricotta mixture)(28g)
• 191 egg(50g)
• 201 tablespoon parsley (for ricotta mixture)(4g)

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2Season chicken tenders with paprika, onion powder, garlic powder, chicken bouillon, and parsley.
3. 3Heat olive oil in a skillet and cook chicken tenders until fully cooked. Remove and shred.
4. 4In the same skillet, sauté chopped onion and minced garlic cloves in unsalted butter until soft.
5. 5Add cream cheese and stir until melted.
6. 6Pour in heavy cream and bring to a simmer.
7. 7Add parmesan, mozzarella, and pesto. Stir until sauce is creamy and smooth.
8. 8Prepare ricotta mixture by combining ricotta, mozzarella, egg, and parsley in a bowl.
9. 9Layer oven ready lasagna sheets in a baking dish.
10. 10Add a layer of shredded chicken, creamy pesto sauce, and ricotta mixture. Repeat layers as desired.
11. 11Finish with a layer of sauce and mozzarella on top.
12. 12Bake for 40 minutes at 350°F.
13. 13Broil for 2-3 minutes until the top is golden and bubbly.
14. 14Let cool for 10 minutes before serving.