Main navigation

Pesto Chicken Lasagna

Pesto Chicken Lasagna | Gather & Dine

We reorganized our basement chest freezer a few weeks ago (always feels so good to get that done) and I discovered six containers of pesto from late summer.  Simple surprises like that totally make my day.  While the rest of the family would be completely content using the rest of the pesto for everyday pasta and pizza, I wanted something more than that for myself.  Cooking feels like so much less of a chore when it’s an exercise in creativity and I’m not repeating the same meals over and over again.  Not that there’s anything wrong with repeating meals (sometimes my kids complain that I don’t repeat their favorites enough), but I selfishly think it’s important to keep things interesting for the cook.

This pesto chicken lasagna is a refreshing twist on the more traditional lasagna.  It still has the rich layers of ricotta, parmesan, and mozzarella, but a creamy pesto chicken sauce replaces the tomato meat sauce here.  If you already have pesto and cooked chicken, this assembles fairly quickly and is one of those great make-ahead of time meals.  I hope you give this lasagna a try- it will definitely hit the spot with any pesto-loving crowd.

Pesto Chicken Lasagna | Gather & Dine

Pesto Chicken Lasagna | Gather & Dine

Print

Pesto Chicken Lasagna

Pesto Chicken Lasagna | Gather & Dine
  • Yield: 6-8

Ingredients

Creamy pesto sauce

  • 2 tablespoons unsalted butter
  • 4 teaspoons flour
  • 1 1/4 cup whole milk
  • 1 1/4 cup pesto
  • kosher salt and ground black pepper to taste

Lasagna

  • 2 split bone-in chicken breasts, about 1.5 pounds
  • 1 tablespoon olive oil
  • 9 lasagna noodles, cooked according to package directions
  • 15 ounces ricotta
  • 1 large egg, lightly beaten
  • 1/2 cup + 2 tablespoons freshly grated Parmesan, divided
  • 2 tablespoons dried parsley
  • 1 pound mozzarella, grated

Instructions

Creamy pesto sauce

  1. In a small saucepan, melt butter over medium heat. Add flour and whisk for 2-3 minutes. Gradually add the milk and continue to whisk until thickened, about 3-4 minutes. Stir in the pesto and season to taste with salt and pepper.1. Preheat oven to 350. Rub olive oil over chicken breasts and season with kosher salt and pepper.

Lasagna

  1. Bake chicken skin side up for 30-40 minutes, until chicken is cooked through. Cool. Discard skins and use hands or 2 forks to shred chicken into bite-size pieces. Increase oven temperature to 375.
  2. In a medium bowl, use a fork to mix together the ricotta, egg, 1/2 cup grated parmesan, parsley, and 1/2 teaspoon salt.
  3. Spread a thin layer of creamy pesto sauce on the bottom of a 9×13 lasagna dish, about 1/3 cup. Add the shredded chicken to the rest of the sauce and stir until combined.
  4. Layer 3 lasagna noodles, half of the ricotta mixture, one third of the chicken pesto mixture, and one third of the mozzarella. Repeat. Finish with remaining 3 lasagna noodles, chicken pesto mixture, and mozzarella. Sprinkle the top with 2 tablespoons of parmesan.
  5. Bake 25 minutes covered with foil, then an additional 5-10 minutes uncovered, until cheese is melted and edges are bubbly. Allow lasagna to set for 10 minutes before serving.

Notes

2 1/2 -3 cups cooked shredded chicken can be used instead of roasting the bone-in chicken breasts.

Continue Reading

Orange Cinnamon Scones with Dark Chocolate

Orange Cinnamon Scones with Dark Chocolate | Gather & Dine

On the days that I can manage to get myself up early enough to have some time before the kids wake up, I often choose to spend the quiet of the morning baking some sort of treat for breakfast.  I enjoy the peacefulness of being alone in the kitchen and the opportunity to temporarily set aside some of the more pressing tasks of the day.  It calms my spirit and is one of my best ways to begin the morning.

These orange cinnamon scones with dark chocolate are exactly what the title suggests- infused with hints of orange, warmly spiced with cinnamon, and studded throughout with chunks of dark chocolate.  They are completely whole-grain, but the texture is still remarkably light and tender thanks to the combination of the white whole wheat flour and the whole wheat pastry flour.  It’s a lovely way to take advantage of the bountiful citrus season upon us.

Orange Cinnamon Scones with Dark Chocolate | Gather & Dine Orange Cinnamon Scones with Dark Chocolate | Gather & Dine

Print

Orange Cinnamon Scones with Dark Chocolate

Orange Cinnamon Scones with Dark Chocolate | Gather & Dine

Ingredients

  • 1 cup white whole wheat flour
  • 1 cup whole wheat pastry flour
  • 1/4 cup coconut sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, chilled
  • 2 ounces chopped dark chocolate, about 1/3 cup
  • 1 large egg
  • 1 tablespoon finely grated orange zest, from 1 large orange
  • 1/4 cup freshly squeezed orange juice
  • 1/2 cup chilled heavy whipping cream
  • 1 egg yolk plus 1 tablespoon water

Instructions

  1. Preheat oven to 400. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the flours, sugar, baking powder, cinnamon, and salt. Cut butter into small cubes and scatter over the dry ingredients. Use a pastry blender to cut the butter cubes into the flour mixture until it resembles coarse crumbs. Stir in the chocolate.
  3. In a small mixing bowl, whisk together the egg, orange zest, orange juice, and cream. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
  4. Transfer dough to a well-floured surface and form two circles ¾” thick. Use a floured knife to cut each circle into 6 wedges. Transfer scones to the baking sheet, leaving at least 1″ between each.
  5. Whisk together the egg yolk and water. Use a pastry brush to brush scones with the egg wash. Bake 13-16 minutes, until golden brown around the edges.

Notes

adapted from Ancient Grains for Modern Meals

Continue Reading

Winter Lentil Rice Casserole

Winter-Lentil-Rice-Casserole-1

I almost decided against posting this one because I struggle so much with photographing lentils.   They never seem to look quite as good as they taste and the photos usually don’t do them justice.  This winter lentil rice casserole however is such a regular at our mealtimes so I really thought it ought to have a place here.  It’s an extremely versatile and flexible dish that can be taken in so many different directions.  It starts off with a base of lentils and brown rice cooked together with onions, garlic, parsley, and basil.  After that, I add whatever vegetables or meats that I’m in the mood for or happen to have on hand.  This most recent version included roasted butternut squash cubes and spinach, but sometimes I prefer adding chicken sausage and other greens.  This is excellent topped with some freshly grated parmesan and I imagine other types of cheese would also be good depending on the add-ins.  I  opted for French green lentils, my personal favorite, but it would be fun to experiment with other varieties of lentils as well.  This is one of those warm and nourishing meals that I love feeding my family and we never seem to become tired of it.

Winter-Lentil-Rice-Casserole-2

Print

Winter Lentil Rice Casserole

Winter Lentil Rice Casserole | Gather & Dine
  • Yield: 6

Ingredients

  • 1 small butternut squash, about 2 pounds
  • 3 tablespoons olive oil, divided
  • 1 1/4 cup french green lentils, rinsed and drained
  • 1 1/4 cup brown rice, rinsed and drained
  • 1 large onion, finely diced, about 1 1/2 cups
  • 3 cloves garlic, minced
  • 1/4 cup finely minced fresh parsley
  • 1/4 cup finely minced fresh basil
  • 2 teaspoons finely minced fresh thyme
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 6 cups low-sodium chicken broth
  • 8 ounces baby spinach
  • 1 cup freshly grated parmesan

Instructions

  1. Preheat oven to 400. Peel squash, cut in half lengthwise, and remove seeds. Chop squash into 1/2-inch cubes and place a rimmed baking sheet. Drizzle 1 tablespoon olive oil over squash cubes and gently stir to evenly coat. Roast for 30 minutes. Set aside to cool. Lower oven to 350.
  2. While squash is roasting, heat remaining 2 tablespoons olive oil over medium-high heat in a large pot. Saute onion until it starts to become translucent, about 4-5 minutes. Add parsley, basil, thyme, garlic, salt, and pepper and cook for another 2-3 minutes. Add lentils, rice, and chicken broth. Bring to a boil, then turn heat to low and simmer covered for 50 minutes. Season to taste with additional salt and pepper.
  3. Add spinach to lentil rice mixture and stir until spinach is just wilted, about 2-3 minutes. Gently stir in squash cubes. Transfer mixture to a lightly oiled 9×13 baking dish. Sprinkle evenly with parmesan.
  4. Bake 20-30 minutes at 350, until heated through and cheese is melted.

Notes

1. Fresh herbs are best, but dried herbs can be substituted in a pinch. Use 1/3 the amount.
2. See here for my tip on cutting squash.

Continue Reading