Where did I find this recipe for Pesto Lasagna with Chicken & Bacon? Did I steal it like Cindy McCain?



I actually invented it myself, which is always a big risk, but it turned out great. The story is that on the Sunday evening of Gay Wine Weekend, we were having a dinner party, and once again, I didn't want to go to the grocery store. (Seriously, I think I need counseling.) So I challenged myself to come up with a dinner that could be made from only things I already owned and/or were left over from the weekend's foodfest. We had: a shredded rotisserie chicken, a bunch of basil, mascarpone, bacon, and a few other things. I stopped at Target for paper towels, and picked up lasagna noodles for 89 cents. Thus a new and delicious recipe was born!

    

It takes more steps than I usually go for, since you have to make a bechamel and a creamy pesto... but I think the result is well worth it!


Pesto Lasagna with Chicken & Bacon

Ingredients:

• 1 lb. lasagne noodles
• 1 lb. bacon
• 2 Tblsp butter
• 1 Tblsp flour
• 2 cups milk
• juice from half a lemon
• 8 oz. shredded mozzarella
• 2 cloves garlic
• 1/2 cup (packed) basil leaves
• 1/2 cup (packed) arugula leaves
• 1/4 cup parmigiano
• 1/4 cup sliced almonds
• juice of 2 lemons
• 1/2 cup mascarpone
• olive oil to taste
• salt and pepper
  
• 1 rotisserie chicken, skin removed, shredded

Method:

• Cook lasagne noodles as directed. Drain, rinse, and set aside.
• Chop bacon into small pieces and cook. Drain on paper towels and set aside.
• Preheat oven to 375.
• Prepare the bechamel: melt butter in a small pot until bubbling but not brown. Add flour and whisk in for about 2 minutes. Add milk a bit at a time and whisk. Simmer about 10 minutes while whisking until thicker. Remove from heat and stir in lemon juice and a handful of mozzarella. Set aside.
• Prepare the creamy pesto: in a food processor, combine garlic, spinach, arugula, parmigiano, almonds, juice of 2 lemons, mascarpone, and a couple Tblsp of olive oil. Add oil until texture is creamy and thick. Taste and add salt and pepper to season. Set aside.
• Spray a 9 x 13 pan with cooking spray. Divide bechamel and remaining mozzarella into 4 parts, and divide chicken, bacon, and pesto into 3 parts.
• Layer noodles, bechamel, chicken, bacon, pesto, and mozzarella. Repeat 2 more times. Top with a final layer of noodles, bechamel, and cheese. (You will have leftover noodles.)
• Put in oven and bake until bubbly, about 45 minutes.