Pesto Chicken Lasagna Rolls
Description
This is a tasty, easy meal to make on busy weeknights. The bechamel sauce provides amazing texture and flavor to traditional lasagna. It will be a great hit with your family or dinner guests.
Ingredients
12 lasagna noodles
2 T. unsalted butter
2 T. flour
2 c. milk
Kosher salt, to taste
freshly ground black pepper, to taste
2 c. shredded chicken breasts, leftover, rotisserie or cooked by preferred method
30 oz. ricotta cheese
1 c. basil pesto
1 c. shredded Mozzarella cheese, divided
salt and freshly ground black pepper, to taste
2 c. marinara sauce, divided
freshly grated Parmesan cheese, for serving
Directions
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Preheat oven to 375 degrees. Lightly oil a 9 × 13 baking dish or coat with non-stick cooking spray.
In a large pot of well salted boiling water, cook lasagna according to package instructions; drain well.
Béchamel Sauce:
Melt butter in a large saucepan; whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in milk; cook, whisking constantly, until thickened, about 3-4 minutes; season with salt and pepper, to taste.
Spread 1/2 c. béchamel in the bottom of the prepared baking dish.
In a large bowl, combine chicken, ricotta, pesto, 1 c. Mozzarella, salt and pepper, to taste.
Lay lasagna noodles flat; spread 1/3 c. 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 c. marinara; sprinkle with Mozzarella cheese.
Bake 25-30 minutes, or until lasagna rolls are heated through and cheese is beginning to brown.
Serve immediately on a bed of marinara. Garnish with Parmesan cheese, if desired.
8-12 servings.