Creamy Pesto Chicken Lasagna Rolls
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
728 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Pesto Chicken Lasagna Rolls
Description
The lasagna noodles are cooked until tender but firm enough to roll without tearing. A mixture of shredded chicken, softened cream cheese, ricotta or plain Greek yogurt, and Parmesan cheese is spread over each noodle, which is then rolled and arranged in a baking dish. The sauce is prepared by creating a roux with butter and flour, then whisking in milk, pesto, Parmesan, and seasoning until smooth. This creamy pesto sauce is poured over the rolls before baking to meld the flavors and create a moist dish. Additional Parmesan can be sprinkled on top for further savory richness.
This dish can be adapted for a vegetarian version by omitting the chicken from the filling. It pairs well with simple salads or steamed vegetables for a complete meal.
Ingredients
- 8 lasagna noodles (regular or wheat)
- about 2 cups chicken shredded
- 8 ounces cream cheese softened, light
- 1 cup ricotta cheese OR plain greek yogurt, light
- ⅓ cup Parmesan Cheese shredded
Sauce
- 3 tablespoons butter
- 4 tablespoons flour
- 2 cups milk (I used fat free half and half)
- ¼ cup pesto (click [url:1]HERE[/url] for my amazingly easy 5 minute homemade pesto recipe!)
- ⅓ cup Parmesan Cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350 and lightly grease a 9x13 baking pan or similar casserole dish. Set aside.
- Cook noodles til tender according to package's directions - be careful not to overcook them, you don't want them to fall apart while handling later!
- Lay noodles out on a flat clean surface. Add chicken, cream cheese, ricotta cheese (or greek yogurt) and parmesan cheese to a bowl and stir to combine. Spread some of the chicken mixture along each noodle, distributing evenly between the noodles. Roll each noodle up and place in prepared baking dish.
- To make the sauce, melt butter over medium heat in a medium sauce pan. Sprinkle flour over melted butter, then stir for 1 minute til butter and flour combine and clump together. Slowly whisk in milk until smooth. (you may need to mash out a few lumps with a spoon or rubber spatula) Stir in pesto, parmesan cheese, and salt and pepper to taste.
- Pour pesto sauce over the lasagna rolls. Sprinkle with additional parmesan cheese if desired. Bake for about 10-15 minutes until rolls are hot throughout. Serve immediately.
Notes
- To make this dish vegetarian, simply omit the chicken from the filling mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 728 kcal
% Daily Value*
| Calories | 728kcal | 36% |
| Carbohydrates | 65g | 22% |
| Protein | 46g | 92% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 122mg | 41% |
| Sodium | 851mg | 35% |
| Potassium | 630mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 1015IU | 20% |
| Calcium | 564mg | 56% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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