Chicken Pesto Gluten-Free Lasagna

1Preheat the oven to 375°F (190°C).

2In a skillet, cook the chicken breasts until fully cooked. Shred the chicken and set aside.

3In a separate bowl, combine ricotta cheese (2 cups), Parmesan cheese (1 cup), egg (1), spinach (2 cups), onions, and garlic (1 clove). Mix well to form the filling.

4Spread a thin layer of marinara sauce (2 cups) on the bottom of a 9x13-inch baking dish.

5Place a layer of gluten-free lasagna noodles (9 oz) on top of the marinara sauce (2 cups).

6Spread a generous layer of the ricotta cheese (2 cups) mixture over the noodles followed by a layer of shredded chicken.

7Drizzle basil pesto (2 cups) over the chicken layer and sprinkle mozzarella cheese (2 cups) on top.

8Repeat the layers - noodles, ricotta mixture, chicken, pesto, and mozzarella - until all ingredients are used, finishing with a layer of mozzarella cheese (2 cups) on top.

9Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

10Let the lasagna rest for 10 minutes before serving. Enjoy the flavorful and satisfying Chicken Pesto Gluten-Free Lasagna (9 oz)!