With cooler temperatures creeping up on me, I am desperately trying to use up all the basil leaves left on my basil plants before they start to freeze off at night. It will likely result in a freezer-full of pesto because new ones sprout up when I’m not looking. Any other basil-utilizing suggestions?
Of course I couldn’t freeze all of the pesto, so I made these lasagna rolls that I had bookmarked long ago. The homemade pesto in this was essential for me. Even though I’ve never made this recipe with store-bought pesto, I could definitely tell that there was fresh pesto rolled up in there. Good thing I have a stock-pile of homemade pesto to last me through the winter so I can make these lasagna rolls again. Maybe I’ll venture into the world of homemade lasagna noodles next time. Look at me living on the edge .
Also, don’t forget to add you favorite brownie/bar recipe to the #BYOBrownies link up party!
One year ago: Pesto Burgers
CHICKEN PESTO LASAGNA ROLLS
1 Tbsp unsalted butter
1 Tbsp whole wheat flour
1 cup milk
Salt & pepper
1 cup shredded chicken
15 oz container of low-fat ricotta cheese
1/2 cup homemade or store-bought pesto sauce
6 whole wheat lasagna noodles, cooked and drained
1 cup of your favorite chunky marinara sauce, divided
1/2 cup shredded mozzarella cheese, divided
- Preheat oven to 375 degrees. Lightly coat a 8×8-inch pan with non-stick spray.
- Melt butter over medium-high heat. Add flour and stir until mixed. Let cook for a minute. Stream in the milk, whisking until completely smooth. Add salt and pepper, and then cook until thickened.
- Place 1/4 cup of white sauce in the bottom of prepared pan.
- In a bowl, stir together the chicken, ricotta, 1/4 cup mozzarella, pesto, salt, and pepper. Spread ~1/3 cup of the ricotta mixture over each lasagna noodle and roll up. Place the roll in the prepared pan. Repeat for the remaining noodles.
- Spoon the remaining white sauce over the lasagna rolls. Spoon the red sauce over the lasagna rolls and top with remaining mozzarella cheese.
- Bake for ~30 minutes, until hot, bubble, and the cheese begins to brown.
Source: Adapted slightly from Confections of a Foodie Bride.