Chicken And Basil Lasagna

• 1 (15 oz) jar bechamel sauce
• 1/3 cup basil pesto
• None None fresh lasagna sheets
• 10.5 oz coarsely shredded rotisserie chicken
• 14 oz zucchini, peeled into long thin ribbons
• 3 oz grated pizza cheese
• 2 None tomatoes, thinly sliced
• 4 oz cherry tomatoes, halved
• 1/2 tbsp balsamic dressing
• 1/4 cup fresh basil leaves

1. Preheat oven to 400u0b0F. Grease a 12x7 inch baking dish.
2. Combine 1 cup bechamel sauce and pesto. Spoon 1/3 cup into prepared dish, spreading to cover base. Top with lasagna sheets, trimming to fit if necessary, then 1/3 of the chicken and a 1/3 of the zucchini. Repeat layers of pesto mixture, lasagna, chicken and zucchini twice more.
3. Top with remaining lasagna sheets then spread remaining bechamel over top and sprinkle with cheese. Bake for 30 mins, or until golden and bubbling and pasta is tender. Let stand in dish for 10 mins.
4. Meanwhile, combine tomatoes, cherry tomatoes, dressing and basil in a serving bowl. Season. Serve slices of lasagna with tomato salad.

buechamel sauce, basil pesto, fresh lasagna sheets, rotisserie chicken, zucchini, pizza cheese, tomatoes, cherry tomatoes, balsamic dressing, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/33887 (may not work)