Bring a large stockpot of water to a boil, cook 9-12 lasagna noodles according to manufacturer's directions.
Preheat oven to 350°F.
Cook chicken breast using desired method, season with salt and pepper, then shred and set aside. *(see note)
In the bowl of a food processor, combine basil leaves and garlic. Blending until only fine pieces remain. Add in cheese. With food processor running, slowly drizzle in olive oil until desired spreadable consistency is reached. Transfer to a small bowl, set aside.
In a medium bowl, combine ricotta cheese with egg, Parmesan, salt and pepper (to taste).
Drain lasagna noodles.
Working one or two noodles at a time, lightly coat with pesto sauce, followed by ricotta mixture and shredded chicken. Roll and place in a rectangular baking dish. Repeat process with remaining ingredients. Cover with tomato sauce and shredded mozzarella.
Bake at 350°F for 30 minutes or until cheese is fully melted.
Notes
For a quick cooking method, add chicken breast to a small saucepan and enough chicken broth or water to cover chicken. Cook over medium heat, flipping once, until chicken is cooked through and no longer pink. Shred and season with salt and pepper.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!