Chicken Parm Lasagna with Basil Pesto

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Season the chicken breasts with garlic powder, salt, and pepper.

3. 3

   Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Remove from heat and let it cool slightly, then slice thinly.

4. 4

   Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

5. 5

   Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

6. 6

   Place a layer of lasagna noodles over the sauce.

7. 7

   Spread half of the ricotta cheese over the noodles, followed by half of the sliced chicken, half of the basil pesto, and a third of the mozzarella cheese.

8. 8

   Repeat the layers: noodles, ricotta, chicken, pesto, and mozzarella.

9. 9

   Top with a final layer of noodles, the remaining marinara sauce, and the remaining mozzarella cheese.

10. 10

    Sprinkle the parmesan cheese evenly over the top.

11. 11

    Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

12. 12

    Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

13. 13

    Let the lasagna cool for 10 minutes before slicing and serving.