Chicken Pesto Lasagna

by Tracey Bloom

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High Protein

Low Sugar

Soy Free

Contains Nuts

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

880

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

Reviews

4.4

Based on 109 reviews

Kathryn Ball · 04/15/25

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About Tracey Bloom

Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.