Pesto Chicken Lasagna Rolls Recipe

Name: Pesto Chicken Lasagna Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces pesto container of refrigerated, I use Butoni brand; 12 lasagna noodles; 1 pound chicken shredded; 15 ounces part-skim ricotta cheese; salt; pepper; 1 egg lightly beaten; 1/4 cup shredded Parmesan freshly; 3 cups tomato sauce your favorite, try my homemade marinara sauce; 1 cup shredded mozzarella; 3 tablespoons panko breadcrumbs; cooking spray

Servings: persons

7 ounces pesto container of refrigerated, I use Butoni brand
12 lasagna noodles
1 pound chicken shredded
15 ounces part-skim ricotta cheese
salt
pepper
1 egg lightly beaten
1/4 cup shredded Parmesan freshly
3 cups tomato sauce your favorite, try my homemade marinara sauce
1 cup shredded mozzarella
3 tablespoons panko breadcrumbs
cooking spray

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
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
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
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.

1704

kcal

Calories

Fat

242

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 ounces pesto container of refrigerated, I use Butoni brand, 12 lasagna noodles, 1 pound chicken shredded, 15 ounces part-skim ricotta cheese, and more.

Yes, Pesto Chicken Lasagna Rolls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Chicken Lasagna Rolls

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