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lasagna noodles chicken Ricotta cheese salt pepper egg parmesan freshly tomato sauce your favorite Mozzarella breadcrumbs cooking spray
Viewed: 17 - Published at: 8 years agoIngredients
- 7 ounces pesto container of refrigerated, I use Butoni brand
- 12 lasagna noodles
- 1 pound chicken shredded
- 15 ounces part-skim ricotta cheese
- salt
- pepper
- 1 egg lightly beaten
- 1/4 cup shredded Parmesan freshly
- 3 cups tomato sauce your favorite, try my homemade marinara sauce
- 1 cup shredded mozzarella
- 3 tablespoons panko breadcrumbs
- cooking spray
Method
- Bring a large pot of salted water to boil and cook the lasagna noodles according to the package direction. In the meantime, preheat the oven to 350 degrees. Spread 1 cup of the tomato sauce in the bottom of a 13x9 baking dish and set aside.
- Combine the ricotta, a good pinch of salt and pepper, the egg and Parmesan in a medium-sized bowl. When the noodles are done, drain well.
- Working with 1 or 2 noodles at a time, lay them flat and spread with the pesto (about 1 tsp. per noodle), then ricotta (about 1 1/2 tbsp. per noodle) and top with shredded chicken. Roll and place on top of the sauce in the baking dish. Repeat until all the rolls are made.
- Cover the lasagna rolls with the remaining sauce (1-2 cups depending on how saucy you like it) and sprinkle with the shredded Mozzarella cheese and Panko. Mist the top with nonstick cooking spray and bake uncovered for 30-40 minutes until the cheese is completely melted and the breadcrumbs are toasted.
