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Baked pastaLasagnaChicken

Pesto Chicken Lasagna Rolls

Emily Rohrer
6 servings (10-12 rolls)
Beginner
If you don't have leftover roast chicken lying around, just do a quick poach of boneless skinless chicken breasts in a mixture of half chicken broth and half water and whatever seasonings you like (for this recipe I'd sprinkle in a little salt, dried oregano and dried basil). Let the water simmer gently and add in the chicken until fully cooked. Let it cool a little and then shred it to use in the recipe.
Pesto Chicken Lasagna Rolls

Total Steps

4

Ingredients

11

Tools Needed

1

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Ingredients

  • 7 ounces refrigerated pesto container
  • 10-12 noodles lasagna noodles
  • 1 pounds shredded chicken
  • 15 ounces part-skim ricotta cheese
  • Salt and pepper
  • 1 egg egg, lightly beaten
  • 1/4 cup freshly shredded Parmesan cheese
  • 2-3 cups tomato sauce
  • 1 cup shredded Mozzarella cheese
  • 3 tablespoons Panko breadcrumbs
  • Cooking spray

Instructions

1

Step 1

Bring a large pot of salted water to boil and cook the lasagna noodles according to the package direction. In the meantime, preheat the oven to 350 degrees. Spread 1 cup of the tomato sauce in the bottom of a 13x9 baking dish and set aside.

2

Step 2

Combine the ricotta, a good pinch of salt and pepper, the egg and Parmesan in a medium-sized bowl. When the noodles are done, drain well.

3

Step 3

Working with 1 or 2 noodles at a time, lay them flat and spread with the pesto (about 1 tsp. per noodle), then ricotta (about 1 1/2 tbsp. per noodle) and top with shredded chicken. Roll and place on top of the sauce in the baking dish. Repeat until all the rolls are made.

4

Step 4

Cover the lasagna rolls with the remaining sauce (1-2 cups depending on how saucy you like it) and sprinkle with the shredded Mozzarella cheese and Panko. Mist the top with nonstick cooking spray and bake uncovered for 30-40 minutes until the cheese is completely melted and the breadcrumbs are toasted.

Tools & Equipment

Tags

Baked pastaLasagnaChickenBasil Pesto

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