Creamy Pesto Chicken Lasagna Rolls
Tender lasagna noodles filled with cheesy chicken and topped with easy homemade creamy pesto sauce!
Servings: 4 servings
Ingredients
- 8 lasagna noodles (regular or wheat)
- about 2 cups shredded chicken
- 8 ounces light cream cheese softened
- 1 cup light ricotta cheese OR plain greek yogurt
- ⅓ cup shredded parmesan cheese
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 shredded parmesan cheese
- salt and 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
Vegetarian option: simply leave out the chicken to make this dish vegetarian friendly!
Nutrition
Calories: 728kcal | Carbohydrates: 65g | Protein: 46g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 851mg | Potassium: 630mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1015IU | Calcium: 564mg | Iron: 2mg
