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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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