Ingredients

The following ingredients have 4 Servings
  • 12 lasagna noodles
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cups milk (I used skim)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups shredded chicken breast
  • 3 1/4 cups ricotta cheese
  • 3/4 cup basil pesto
  • 2 cups shredded mozzarella cheese, divided
  • 1 (24 oz) jar marinara sauce, divided
  • Grated Parmesan, for serving

Instruction

  • Preheat the oven to 375 degrees F. Spray a 9×13 baking dish with nonstick spray and set aside..
  • In a large pot of boiling salted water, cook lasagna according to package instructions; drain well.
  • In a large saucepan, prepare a white sauce by melting the butter. then whisk in the flour until lightly browned, about 1-2 minutes. Slowly whisk in the milk and cook, whisking constantly, until thickened, about 3-4 minutes; season with salt and pepper to taste.
  • Spread 1/2 cup of the white sauce in the bottom of the prepared baking dish.
  • In a large bowl, combine the chicken, ricotta, pesto, 1 cup of the mozzarella, salt and pepper, to taste. Lay the noodles flat and spread about 1/3 cup ricotta mixture evenly along each noodle leaving about 1 inch uncovered at the end.
  • Roll up toward the uncovered end of each noodle and place seam side down in the baking dish.
  • Top with remaining white sauce. Then top with 1 cup of marinara and sprinkle with remaining 1 cup of mozzarella.
  • Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
  • To serve, place 2 Tbsp of marinara on the plate and place lasagna roll on top. Then garnished with Parmesan, if desired.