Chicken and Spinach Pesto Lasagna

3 Tbsp. olive oil

1 c. onion chopped

3 cloves garlic, crushed

2 pkgs. 12 oz each frozen chopped spinach

3 c. chicken breast, cooked and diced

12 tsp. salt

1/2 tsp. black pepper

2 c. ricotta cheese

1 large egg

1 1/2 c pesto sauce, plus 2 tbls.

3/4 c. Parmesan cheese, grated

12 no-boil lasagna noodles

2 c. mozzarella cheese, shredded

Preheat oven to 350 F. Spray a 13 x 9 inch casserole or lasagna pan with nonstick cooking spray. Heat oil in large skillet over medium-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.

In large bowl, mix together ricotta, cheese, egg, 1 12 cups pesto and Parmesan cheese until thoroughly blended. Add chicken and spinach mixture to bowl and stir to combine. Spread 2 tablespoons pesto in bottom of prepared pan. Layer 4 lasagna noodles, slightly overlapping. Top with one third of spinach ricotta mixture and one third of mozzarella. Repeat layers twice.

Bake about 35-40 minutes or until hot and bubbly. Refrigerate any leftovers. Serves 8