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
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
4.3
Based on 140 reviews
Bland
SUSAN · 05/07/25
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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.
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