Chicken Pesto Lasagna Rolls

Everything you love about lasagna and then some can be found in these easy to make chicken pesto lasagna rolls.

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With cooler temperatures creeping up on me, I am desperately trying to use up all the basil leaves left on my basil plants before they start to freeze off at night. It will likely result in a freezer-full of pesto because new ones sprout up when I’m not looking. Any other basil-utilizing suggestions? Not that I’m really all the mad about the prospect of all that fresh pesto to be used year round.

Of course I couldn’t freeze all of the pesto, so I made these lasagna rolls that I had bookmarked long ago. The homemade pesto in this was essential for me. Even though I’ve never made this recipe with store-bought pesto, I could definitely tell that there was fresh pesto rolled up in there. Good thing I have a stock-pile of homemade pesto to last me through the winter so I can make these lasagna rolls again.

While this was simple to make using store bought ingredients (I even used a rotisserie chicken), I would love to venture into the world of homemade lasagna noodles next time, or homemade mozzarella, or even ricotta! Look at me living on the edge :-P. I’ve made all those things separately before but never all in one dish. How epic would that be?

Post updated 1/27/21, photo above is the original.

One year ago: Pesto Burgers

CHICKEN PESTO LASAGNA ROLLS

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Yield: 6 servings Prep Time: 15 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp unsalted butter
• 1 Tbsp all-purpose flour
• 1 cup milk
• Salt & pepper
• 1 cup shredded chicken
• 15 oz. ricotta cheese
• 1/2 cup homemade or store-bought pesto sauce
• 1/2 cup shredded mozzarella cheese, divided
• 6 whole wheat lasagna noodles, cooked and drained
• 1 cup of your favorite marinara sauce, divided

Directions

1. Preheat oven to 375 degrees. Lightly coat a 8x8-inch pan with non-stick spray.
2. In a medium saucepan, melt the butter over medium-high heat. Add flour and whisk until smooth. Cook for 1 minute, whisking constantly, until golden in color. While continuing to whisk, slowly pour in the milk, whisking until completely smooth. Add salt and pepper to taste, and then cook until thickened, about 5 minutes.
3. Place 1/4 cup of white sauce in the bottom of prepared pan.
4. In a large bowl, stir together the chicken, ricotta, 1/4 cup mozzarella, pesto, and salt & pepper to taste. Spread ~1/3 cup of the ricotta mixture over each lasagna noodle and roll up. Place the roll in the prepared pan. Repeat for the remaining noodles.
5. Spoon the remaining white sauce over the lasagna rolls. Spoon the red sauce over the lasagna rolls and top with remaining mozzarella cheese.
6. Bake for approximately 30 minutes, until hot, bubbly, and the cheese begins to brown.

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