Chicken Pesto Lasagna
Chef Tracey’s take on lasagna has all the ooey gooey, cheesy deliciousness you love, but with bold, fresh flavors that showcase this beloved classic in a whole new light. Instead of the traditional tangy tomato sauce, she crafts a bright herbal pesto sauce redolent with fresh basil flavor, and lightens things up with shredded, roasted, lemon-pepper chicken breast in place of the typical ground beef. Don’t worry, there’s still plenty of creamy ricotta and melty mozzarella cheeses in between the sheets of al dente pasta. The resulting dish is deliciously indulgent, all without being heavy.
Nutritional facts
Protein
67g
Carbs
60g
Calories
880kcal
Fat
41g
Ingredients
Lemon Pepper, Garlic Powder, Black Pepper, Garlic, Mozzarella Cheese, Egg, Kosher Salt, Lasagna Sheets, Ricotta Cheese, Pine Nuts, Lemon Juice, Basil, Chicken Breast, Canola Oil, Whole Milk, Italian Parsley, Parmesan Cheese, Paprika
Contains milk, eggs, pine nuts, wheat.
Reviews
4.3
Based on 190 reviews
I didn,t like the slices of chicken. I think ground or shredded chicken would work better.
Victoria · 08/30/25
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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