Chicken Pesto Lasagna Roll Ups

Get ready to cozy up this fall with our new fave dinner dish : Easy Chicken Pesto Lasagna Roll Ups. Perfectly portioned, rolled up with Pesto, Chicken and Cheese. This dish checks all the boxes for a hearty meal. SAVE this easy recipe for a mouthwatering fall dinner that'll warm you from the inside out!

Ingredients:

For the Creamy Garlic Herb Sauce

2 tbsp Butter

2 tbsp Flour

1¼ cup Heavy Cream

1/4 cup Parmesan Cheese grated

1 tsp Parsley finely chopped

1 tsp Dried Basil

½ tsp Oregano

3 Garlic Cloves grated

pinch Nutmeg

Salt and Pepper to taste

For the Pesto Ricotta Mixture

8 oz Ricotta Cheese

1 cup Shredded Mozzarella

1/4 cup Parmesan Cheese

1 Large Egg

⅓ cup Basil Pesto Sauce

Salt and Pepper to taste

For Lasagna Roll Ups

8 Lasagna Noodles cooked according to package instructions

2 cups Shredded Chicken

1 cup Shredded Mozzarella

¼ cup Basil Pesto

Fresh basil leaves for garnish

- Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray.

- Make the pesto ricotta: In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, basil pesto salt, and pepper.

- Cook the lasagna noodles: Bring a large pot of lightly salted water to a boil and cook the lasagna noodles according to package directions.

Make the creamy garlic herb sauce

- In a medium-sized saucepan, melt the butter over medium heat.

- Once the butter is melted, add the minced garlic and dried herbs to the saucepan. Cook for about 1-2 minutes, stirring frequently, until the garlic becomes fragrant and slightly softened. Be careful not to let it burn.

- Sprinkle the all-purpose flour into the mixture. Stir continuously for about 1-2 minutes to create a roux until there are no lumps.

- Slowly pour the milk into the saucepan while whisking constantly to combine the flour mixture with the milk smoothly. Let the sauce simmer for a few minutes while constantly stirring then mix in the mozzarella cheese until it melts.

- Add salt, pepper, and a pinch of ground nutmeg to the sauce. Taste and adjust the seasoning as desired.

Assemble the lasagna roll ups

- Evenly spread 1 tablespoon of the pesto ricotta mixture on each of the cooked lasagna noodles then spoon on an even layer of shredded chicken. Carefully roll each lasagna noodle into a compact roll-up and place it seam-side down in a baking dish.

- Pour the creamy garlic herb sauce over the top of the chicken pesto roll-ups, making sure to cover them evenly. Spread ¼ cup of basil pesto over the sauce then sprinkle with shredded mozzarella cheese.

- Cover the baking dish and bake for about 20-30 minutes or until the cheese is melted and bubbly. Remove the cover and continue baking for an additional 10 minutes, or until the cheese is lightly golden.

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