Chicken Pesto Lasagna

The following recipe came from a brand new cookbook that just came out called Bliss. The author/chef's name is Joy Bouck and she is from Farmington, UT. She is one of the nicest people! The minute you meet her, you feel like you are best friends. Check out her website http://www.joyinthekitchen.com/ . Her cookbook is darling and full of yummy things.

Chicken Pesto Lasagna
3 chicken breasts, cooked and shredded
9 - 12 lasagna noodles
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan or Romano cheese
2 16 ounce containers cottage cheese
2 eggs
2 1/2 cups prepared pesto sauce (see below)
3/4 cup toasted pine nuts

Preheat oven to 375 degrees.
Spray 9 x 13 inch casserole dish with non-stick spray

In a blender, puree cottage cheese and the eggs together until smooth.

cook the lasagna noodles to al dente. Drain and rinse with cold water. Spread a thin layer of pesto sauce on the bottom of the pan, then layer the noodles, pesto sauce, chicken, cottage cheese mixture, cheeses, and pine nuts. Repeat until all the noodles are gone, and end with cheese and pine nuts sprinkled on top.

Cover with non-stick foil and bake for 30 - 45 minutes, or until the lasagna is hot and bubbly all the way through.
Remove from the oven and let stand for 5 -10 minutes before serving.

Pesto Sauce
2 cups packed fresh basil
2 cloves garlic
2 tsp sugar
1/2 cup lightly roasted pine nuts
3/4 cup grated Parmesan
1/3 cup EVOO
1 tsp salt

In a food processor*, add all ingredients, leaving Olive oil (EVOO) until the last. Blend until it is the desired consistency that you want. If you want thinner, add more olive oil.

*You may also use a blender