A tasty change from regular lasagna are these Pesto Chicken Lasagna Rollups. They are rolled up and baked until they are perfectly done. Inside, they are stuffed with a tasty mix of shredded chicken, basil pesto, and cheeses. This dish is wonderful for any occasion because it comes with a creamy garlic basil sauce on top of it.
Ingredients: 8 lasagna noodles. 2 cups cooked shredded chicken breast. 1 cup basil pesto. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/4 cup chopped fresh basil leaves. 1 cup heavy cream. Salt and pepper to taste. 1 tablespoon olive oil.
Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to cook the lasagna noodles. Remove the water and set it aside. Shred the chicken and put it in a bowl. Add the basil pesto, ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, and chopped basil. Place the cooked lasagna noodles on a flat surface. Cover every noodle with the chicken mixture. Put each noodle in a greased baking dish seam side down and roll it up tight. Put olive oil in a small saucepan and heat it over medium-low heat. Add the minced garlic and cook until it smells good. Add the heavy cream and bring it to a low boil. For two to three minutes, or until slightly thicker. Add salt and pepper to taste to the cream sauce. Cover the rolled lasagna noodles with the cream sauce. On top, add more shredded mozzarella and Parmesan cheese. Put the baking dish in a hot oven and cover it with foil. Bake for 20 to 25 minutes, or until the cheese melts and bubbles. If you want, you can serve it hot with fresh basil leaves on top.
Prep Time: 30 minutes
Cook Time: 25 minutes
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