¼cuppesto (click [url:1]HERE[/url] for my amazingly easy 5 minute homemade pesto recipe!)
⅓cupshredded parmesan cheese
salt and pepper to taste
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.
Vegetarian option: simply leave out the chicken to make this dish vegetarian friendly!