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Pesto Lasagna Rolls

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Cook Time 43 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Pckg Lasagna Noodles You can make 8 rolls, or more
  • 1 Pinch Salt Into the pasta water
  • 1 can Canned Chicken Shredded
  • 20 oz Marinara Sauce
  • 6 oz Pesto Sauce
  • 1 1/2 cups Parmesan Cheese Shredded
  • 1 1/2 cups Mozzarella Cheese Shredded
Bechamel Sauce
  • 3 tbsp Butter Unsalted
  • 1/4 cup Flour
  • 1 1/2 cup Milk Whole
  • 1/4 cup Parmesan Shredded

Equipment

  • 1 9x13 Glass Baking Dish
  • 1 Pot
  • 1 Saucepan

Method
 

Pasta
  1. Take a pot and fill it halfway with water. Set it to a boil.
  2. Once it is boiling, add your pasta and pinch of salt and cook until almost completely cooked.
  3. Once the pasta is al dente, place it onto a plate lightly brushing each noodle with butter to prevent sticking.
Bechamel Sauce
  1. Add your butter to a saucepan and heat over medium heat.
  2. Once the butter is melted add your flour. Then mix until it's all mixed together.
  3. Add your milk and mix. Then add your parmesan cheese. Mix and cook until the sauce thickens to your desired consistency.
Assembly
  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Pour some of your marinara sauce of choice in a thin layer at the bottom of the baking pan.
  3. Take one lasagna noodle flat, add your marinara sauce in a thin layer, then pesto, shredded canned chicken, then sprinkle parmesan and mozzarella cheese and roll up. Repeat this 8 times.
  4. Place each roll onto your baking pan. Then coat all of the rolls with more marinara sauce. Then sprinkle more parmasen and mozzarella cheese.
  5. Bake in the oven for 25-30 minutes. Enjoy once cooled!

Notes

The thicker your bechamel sauce, the easier it is to work with for assembly. Obviously, you don't want it to think like a play-dough, though.