Serves 6
50 min
Chicken Pesto Lasagna Rollups
Recipe GLPR836e36925cae22
Tender lasagna noodles rolled with a creamy ricotta and Parmesan filling, seasoned chicken, and fresh pesto, then baked in a smooth marinara cream sauce with melted mozzarella. A comforting Italian-inspired dish that brings restaurant-quality flavors to your table.
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Ingredients
12 lasagna noodles
1 (15-ounce) container part-skim ricotta cheese
1 egg
1/3 cup grated Parmesan cheese, plus extra for topping
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup pesto
2 cups cooked shredded chicken
2 cups marinara sauce
1/4 cup half and half cream
1-1/2 cups shredded mozzarella cheese
Directions
Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package directions until al dente. Drain carefully and lay the noodles flat on paper towels to prevent sticking.
While the noodles cook, combine ricotta cheese, egg, grated Parmesan, minced garlic, salt, and black pepper in a small bowl. Stir until well mixed. The egg will help bind the filling and must reach 165F during baking.
Spread approximately 3 tablespoons of the ricotta mixture evenly across the width of each cooked lasagna noodle. Top with about 2 teaspoons of pesto and a small handful of the shredded chicken.
Starting from one short end, tightly roll each noodle and place seam-side down in a lightly oiled 9x13-inch baking dish. Repeat with all remaining noodles and filling.
In a small bowl, whisk together the marinara sauce and half and half until smooth and creamy. Spoon this mixture evenly over all the rolled noodles, making sure to coat them well.
Sprinkle the shredded mozzarella cheese evenly over the top, then add additional grated Parmesan if desired for extra flavor.
Bake uncovered at 350°F for 30 minutes, until the sauce is bubbling around the edges and the cheese is melted and golden. The egg-containing filling will reach the safe internal temperature of 165F during this baking time. Let rest for 5 minutes before serving.
