Pesto Chicken Lasagna

1 Rotisserie chicken

1 serving of CK homemade pesto (or about 1 cup store bought)

2 tbsp butter

½ vidalia onion, diced

2 garlic cloves, minced

3 plum tomatoes, diced

1 cup ricotta cheese

½ cup greek yogurt 

1 package (9 oz) “oven ready” lasagna sheets (I used Barilla brand)

Shredded mozzarella 

Preheat oven to 375 degrees. First make your pesto. Then, get as much meat off the rotisserie chicken as possible and place into a large bowl. Use two forks or your fingers to shred. Pour in the pesto and toss to thoroughly combine and coat chicken. Set aside. Melt  butter in a medium pan over low heat. Add onion and garlic. Sauté, stirring occasionally, until onion is tender and translucent. Season with a pinch of salt. While this is cooking, dice your tomato. Then when the onion is ready, add tomato and another pinch of salt. Stir occasionally and use the back of your spatula to press tomatoes. Cook for about 10 mins. 

Remove from heat and let sit for 5 mins. Then add ricotta cheese and greek yogurt. Taste and season with another pinch of salt if needed and about ¼ tsp pepper. Using an 8x8 pan, add in ½ cup of your ricotta sauce to the bottom, then pasta sheets. Then layer about ½ cup of the chicken, pasta sheets, ½ cup ricotta sauce. Repeat until you have filled the pan. The last layer will be pasta sheets then ½ cup of ricotta sauce. Top with shredded mozzarella. Cover with foil. Bake covered for 30 mins. Uncover and broil for 10 mins until the cheese  is melted and just slightly browned. Cut into 6 squares and serve!