Chicken & spinach pesto lasagna... YUM!

Chicken & Spinach Pesto Lasagna

12 uncooked lasagna noodles
3 T olive oil
1 cup onions, chopped
3 cloves garlic, crushed
2 packages (12oz each) frozen chopped spinach
3 cups cooked chicken, diced
1/2 tsp salt
1/2 tsp pepper
2 cups ricotta cheese
1 large egg
1 1/2 cups prepared pesto (plus 2T)
3/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese

1. Preheat the oven to 350.

2. Spray a 9x13 inch casserole or lasagna pan with non-stick cooking spray. Partially cook the lasagna noodles according to package directions. (I used the no boil noodles!)

3. Heat oil in large skillet over med-high heat. Cook and stir onions and garlic until transparent. Add spinach, cook and stir about 5 minutes. Add chicken and stir about 5 minutes. Season with salt and pepper.

4. In a large bowl, mix together ricotta cheese, egg, pesto and parmesan until thoroughly blended. Add chicken and spinach mixture to bowl and stir to combine.

5. Spread 2 T pesto in bottom of pan.

6. Layer 4 lasagna noodles, slightly overlapping. Top with one third of spinach ricotta mixture and one third of mozzarella. Repeat layers twice.

7. Bake about 35-40 minutes or until hot and bubbly. (I covered with foil for the first 25 minutes and then uncovered for 15.)