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Creamy Pesto Chicken Lasagna Rolls

5 from 7 votes
Creamy Pesto Chicken Lasagna Rolls | Creme de la Crumb
Tender lasagna noodles filled with cheesy chicken and topped with easy homemade creamy pesto sauce!
Prep Time: 5 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 30 minutes
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
  • β…“ cup shredded parmesan cheese

Sauce

  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk , (I used fat free half and half)
  • ΒΌ cup pesto , (click [url:1]HERE[/url] for my amazingly easy 5 minute homemade pesto recipe!)
  • β…“ 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: 728 kcal, Carbohydrates: 65 g, Protein: 46 g, Fat: 29 g, Saturated Fat: 13 g, Cholesterol: 122 mg, Sodium: 851 mg, Potassium: 630 mg, Fiber: 2 g, Sugar: 14 g, Vitamin A: 1015 IU, Calcium: 564 mg, Iron: 2 mg
Course: Main Course
Cuisine: Italian
Author: Tiffany