Skip to main content
BROWSE

View Recipe

PESTO CHICKEN LASAGNA ROLL-UPS

Active Time : 20 minutes
Total Time : 55 minutes
Serves : 10 servings
INGREDIENTS
  • 10 lasagna noodles cooked
  • 1 1/2 cups part skim ricotta cheese
  • 1 7 ounce container refrigerated pesto sauce divided
  • 1 package fancy shredded Italian style Parmesan cheese divided
  • 1 large egg beaten
  • 2 cups cooked and chopped chicken
  • 2 14.5 ounce cans fire roasted diced tomatoes with garlic undrained
  • 1/4 cup half & half
DIRECTIONS

In large bowl, combine ricotta, ½ of pesto, ½ cup Parmesan and egg; salt and pepper to taste. Stir in chicken. Place ½ cup tomatoes in bottom of an 11x7-inch baking dish.

Place 1/3 cup chicken mixture on one end of each cooked lasagna noodle. Roll up noodle and place, seam-side-down, in baking dish.

In small bowl, combine remaining tomatoes, pesto, ½ cup Parmesan and half & half; pour over noodles. Top with remaining Parmesan.

Bake, covered, in a preheated 400°F oven 20 minutes. Remove cover and continue baking 10-15 minutes or until bubbly and golden brown.