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Creamy Pesto Chicken Lasagna Rolls | Creme de la Crumb
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Creamy Pesto Chicken Lasagna Rolls

Tender lasagna noodles filled with cheesy chicken and topped with easy homemade creamy pesto sauce!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Tiffany

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
  • 1/3 cup shredded parmesan cheese

Sauce

  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk (I used fat free half and half)
  • 1/4 cup pesto (click [url:1]HERE[/url] for my amazingly easy 5 minute homemade pesto recipe!)
  • 1/3 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.