Creamy Pesto Chicken Lasagna Rolls
Makes 4 Servings

Prep Time: 5 minutes
Cooking Time: 25 minutes
Ingredients You'll Need
- 8 lasagna noodles
- 2 cups shredded chicken (breasts and thighs)
- 8 oz. light cream cheese, softened
- 1 cup light ricotta cheese
- 1/3 cup shredded parmesan cheese
- 3 Tbsp. butter
- 4 Tbsp. flour
- 2 cups milk
- 1/4 cup pesto
- 1/3 cup shredded parmesan cheese
- Salt and pepper to taste
Cooking Instructions
- Preheat oven to 350 degrees and lightly grease a 9x13 baking pan or similar casserole dish. Set aside.
- Cook noodles until tender according to package's directions, be careful not to overcook them.
- Lay noodles out on a flat clean surface. Add chicken, cream cheese, ricotta cheese, 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 until 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.