Pesto Lasagna
1 box lasagna noodles $2.00
3 roma tomatoes, diced $.30
1 cup grated mozzarella cheese $1.00
1/4 cup Parmesan cheese $.23
1 chicken breast $1.00
pesto (see my pesto recipe) $3.95
3 Tbsp. butter $.38
3 Tbsp. flour $.02
1/4 tsp. salt
pepper
2 cups milk $.37
Dice chicken breast into 1/2 inch pieces. In a medium size sauce pan, cook the chicken in 1 Tbsp. oil over medium heat. When chicken is cooked all the way, turn down heat to medium-low. add butter to pan and melt. sprinkle flour and salt over the melted butter and mix until the butter and flour have combined. Add milk and a pinch of pepper and whisk until smooth. Whisk occasionally while sauce thickens. Cook sauce for about 20 minutes. After it has thickened and cooked for 20 minutes, stir in pesto to create the pesto sauce.
While the sauce is thickens, bring a large pot of water to boil. Add 12-15 lasagna noodles and cook until pasta is al dente (cooked, but still slightly chewy). Strain pasta.
Now it's time to put together your lasagna! Put a small amount of the chicken sauce mixture on the bottom of a 9x13 inch pan and spread it around (this keeps the pasta from burning on the bottom). Add a layer of 3 or 4 lasagna noodles. add 1/3 of the sauce and spread evenly over the noodles.Then sprinkle the mozzarella cheese over the sauce. Add another layer of the lasagna noodles. Add another 1/3 of the sauce and spread over the noodles. Sprinkle the diced tomatoes over the sauce. Add the last of the lasagna noodles. Then pour the rest of the sauce on top. Spread evenly. Top with grated Parmesan cheese.
Bake at 350F for 25-30 minutes or until cheese is starting to turn golden brown.
Total estimated Cost: $9.25
Servings: 8
Cost Per Serving $1.16
