Pesto Lasagna with Labneh and Roast Chicken
Yield: 12 Servings
Ingredients
- 2 tbsp Président Butter
- 4 cups cremini mushrooms, sliced
- 2 cups fresh spinach leaves, chopped
- ½ cup sun-dried tomatoes, chopped
- 4 cups Khaas Labneh
- ¼ cup Beatrice 35% Cream
- ½ tsp garlic powder
- Zest of one lemon
- ¼ tsp each, salt and pepper
- 2 cups roasted or grilled chicken, shredded
- ¾ cup basil pesto (store-bought or homemade)
- 4 cups Racolli Mozzarella Shredded Cheese, divided
- 1¼ cups Galbani Shredded Parmesan cheese, divided
- 10-12 fresh lasagna sheets
Directions
- Preheat oven to 350°F.
- In a sauté pan over medium-high heat, melt 2 tbsp butter. Add mushrooms and cook until golden. Then add spinach and sun-dried tomatoes; cook until spinach wilts and water evaporates. Remove from heat and set aside.
- In a large bowl, mix labneh with cream, garlic powder, salt, and black pepper to season it. Set aside.
- In another bowl, coat shredded chicken with pesto.
Assembly:
- In a 9 x 13 dish, layer ¾ cup labneh sauce, fresh noodles (you might need to cut a sheet in 2 to make sure it covers the dish without overlapping), labneh sauce, chicken, mushroom mixture, 1 cup mozzarella, and ¼ cup parmesan. Repeat twice. Finish with another layer of lasagna noodles, labneh sauce, and the remaining cheese.
- Bake covered for 45 minutes and uncovered for an extra 15 minutes, until golden and bubbling.