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ingredients

1 25-oz vino de milo mediterranean pinot grigio sauce
9 no-bake lasagna noodles
1 cup ricotta cheese
2 eggs
1 cup mozzarella cheese
1/4 cup parmesan cheese, shredded
1/2 pound chicken, roasted or pan fried and chopped
1 cup pesto (pre-made or purchased)
1/4 cup parmesan cheese, shredded

print this recipe - send recipe to a friend
poultry - serves 8
submitted by bill justice, athens

directions
  1. Spread about 1/3 of the Vino de Milo Mediterranean Pinot Grigio Sauce in the bottom of a 9x13 pan.
  2. Top with 3 no-bake lasagna noodles.
  3. Mix ricotta, eggs, mozzarella cheese, and 1/4 cup parmesan. Spread 1/2 of this mixture on the noodles.
  4. Spread another third of the Vino de Milo Mediterranean Pinot Grigio Sauce.
  5. Layer another 3 noodles.
  6. Spread the second half of the ricotta cheese mixture.
  7. Mix the chopped chicken with the pesto, and layer this mixture on top of the noodles.
  8. Layer the final 3 noodles.
  9. Top with the rest of the Vino de Milo Mediterranean Pinot Grigio Sauce.
  10. Top with 1/4 cup parmesan cheese.
  11. Cover and bake at 400 degrees for 45 minutes. uncover and bake another 10-15 minutes. Enjoy!
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