Lasagna with Chicken & Creamy Genovese Pesto Sauce

Creamy béchamel sauce is layered on top of sautéed vegetables and then topped with dollops of pesto and Barilla Lasagne sheets.

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Ingredients 8 Servings


  • 10 Barilla® Oven-Ready Lasagne sheets
  • ½ cup Barilla® Creamy Genovese Pesto sauce
  • 7 ounces ground chicken
  • 1 cup onion, diced
  • 1 cup celery, chopped
  • 1 cup carrot, chopped
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon tomato paste
  • 1 bunch rosemary
  • ½ cup Parmigiano-Reggiano cheese, grated
  • Salt and pepper to taste

Béchamel Sauce:

  • 32 ounces milk
  • 6 tablespoons all-purpose white flour
  • 6 tablespoons butter
  • Salt and nutmeg to taste
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  • Prepare the béchamel: Melt butter in a saucepan, add flour and mix well. Pour in hot milk in small increments, stirring constantly to avoid lumps, and bring to a boil. Season with salt, a pinch of nutmeg and set aside. 
  • Pre-heat oven to 350 °F and grease a baking dish with butter.

  • In a saucepan, slowly brown the onions, celery and carrots with olive oil and a bunch of rosemary. Add chicken and let it brown as well.
  • Add tomato paste, cover with water, and let it cook for 10 minutes.

  • Season with salt and pepper. Remove the rosemary and set aside.

  • In the greased baking dish pour a first layer of veggie chicken sauce and béchamel sauce on the bottom then add dollops of pesto.
  • Next add a layer of Lasagne sheets, followed by another layer of sauces.

  • Sprinkle with cheese and continue to build the Lasagne, alternating the pasta and sauces. Make sure the final layer is sauce, and sprinkle with remaining cheese. 

  • Bake for 20 minutes at 350 °F or until the cheese is crispy and golden brown.

  • Remove from the oven when it is perfectly baked, crispy, and golden brown.

  • Let it cool for about 10 minutes before serving. This allows the Lasagna to hold its shape when serving. 

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