Chicken Pesto Lasagna Roll-Ups
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Course
Main Course
Chicken Pesto Lasagna Roll-Ups
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Comfort food in easy single serving form with a cheesy, creamy pesto filling!
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Ingredients
- 12 lasagna noodles
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- 2 cups milk
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cups chicken breast shredded
- 2 ricotta cheese 15-ounce container
- 1 cup basil pesto
- 1 cup mozzarella cheese divided, shredded
- 2 cups marinara sauce divided
- Parmesan Cheese for serving, grated
Instructions
- Preheat the oven to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a large pot of boiling salted water, cook lasagna according to package instructions; drain well.
- To make the béchamel, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the milk and cook, whisking constantly, until thickened, about 3-4 minutes; season with salt and pepper, to taste. Spread 1/2 cup béchamel in the bottom of the prepared baking dish.
- In a large bowl, combine the chicken, ricotta, pesto, 1 cup mozzarella, salt and pepper, to taste. Lay the noodles flat and spread 1/3 cup ricotta mixture evenly along each noodle. Roll up and place seam side down in the baking dish; repeat with remaining noodles and filling. Top with remaining béchamel and 1 cup marinara and sprinkle with mozzarella.
- Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
- Serve immediately on a bed of marinara and garnished with Parmesan, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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