Chicken & Spinach Pesto Lasagna

Quick post before babies wake up from their morning nap.  I made this yesterday and it was an AMAZING take on lasagna.  I actually got the recipe off a bag of cheese, but I've made some revisions so it's healthier...and just better overall.  It is melt in your mouth delicious...perfect for a cool, fall evening. :)

Ingredients:

12 lasagna noodles (I used the ready to go ones that you don't have to pre cook, just put them in the pan and they bake in the oven, I wish they had these in whole wheat though...)
2 T. olive oil
1 onion, chopped
3 cloves garlic, crushed
2 packages (12 oz. each) frozen chopped spinach (thaw out a bit before cooking with it)
3 cups cooked diced chicken
1/2 tsp. black pepper
1/2 tsp. salt (if desired, I actually didn't use any)
2 cups low-fat ricotta cheese
1 egg
1 1/2 cups prepared pesto sauce plus 3 T. (I used our favorite, Bertolli's pesto)
1/4 cup nutritional yeast  (you don't have to use this if you don't have it on hand)
3/4 cup grated parmesan cheese
2 cups shredded low-fat mozzarella cheese

Directions:

1. Preheat oven to 350.
2. Spray 13 x 9-inch casserole or lasagna pan with nonstick cooking spray.
3. Heat oil in large skillet over medium-high heat.  Cook and stir onions and garlic until transparent.  Add spinach; cook and stir about 10 minutes.  Add chicken and stir about 5 minutes.  Season with salt and pepper if desired.
4. In a large bowl, mix together ricotta cheese, egg, pesto, nutritional yeast and parmesan cheese until thoroughly blended.  Add chicken and spinach mixture to bowl and stir to combine.
5. Spread 3 T. pesto in bottom of prepared pan.
6. Layer lasagna noodles slightly overlapping.  Top with one third of spinach ricotta mixture and one third of mozzarella.  Repeat layers twice.
7. Bake about 40 minutes or until hot and bubbly.

Serves 8.

*I paired our lasagna with broccoli and home made drop biscuits.