Pesto Chicken Lasagna

1 Rotisserie chicken

1 serving of CK homemade pesto (or about 1 cup store bought)

2 tbsp butter

1 vidalia onion, diced

2 garlic cloves, minced

3 plum tomatoes, diced

1 cup ricotta cheese

½ cup greek yogurt 

1 package (9 oz) “oven ready” lasagna sheets

Shredded mozzarella

Preheat oven to 375 degrees. If you are using homemade pesto, make it first.

Shred the rotisserie chicken in a medium bowl. Pour in the pesto and toss to thoroughly combine and coat shredded chicken. Set aside. Melt butter in a medium pan over low heat. Add onion and garlic. Sauté, stirring occasionally, until onion is tender and translucent. Season with a pinch of salt. While this is cooking, dice your tomato.

Add sautéed onion, tomato, ricotta cheese, and greek yogurt to a medium bowl. Taste and season with another pinch of salt if needed and about ¼ tsp pepper. Using an 8x8 pan, add in ½ cup of your ricotta sauce to the bottom, then pasta sheets. Then layer roughly ½ cup of the chicken, pasta sheets, ½ cup ricotta sauce. Repeat until you have filled the pan. The last layer will be pasta sheets then ½ cup of ricotta sauce. Top with shredded mozzarella. Cover with foil. Bake covered for 30 mins. Uncover and broil for 10 mins, until the cheese is bubbling and slightly browned. Cut into squares and serve!