Creamy Pesto Chicken Lasagna Rolls

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

1. Preheat oven to 350 degrees and lightly grease a 9x13 baking pan or similar casserole dish. Set aside.
2. Cook noodles until tender according to package's directions, be careful not to overcook them.
3. 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.
4. 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.
5. 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.