chicken, bacon, and pesto lasagne roll ups

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Pasta,  in any form,  is delightful.  And these lasagne rolls are no exception. And,  they are so easy to make. wpid-20151010_173405.jpg

The sauce is light and creamy; the stuffing of chicken, ricotta, and pesto compliment each other, bringing a symphony of taste exploding in your mouth. wpid-20151010_180602-2.jpg

Courtesy of http://www.heatherlikesfood.com

Ingredients:

  • 2 cups cooked and shredded chicken
  • 12 oz bacon, cooked until crisp and crumbled
  • 8 lasagne noodles,  cooked
  • 3/4 cup Romano cheese, finely grated and divided
  • 16 oz part skim ricotta cheese
  • 1/2 cup prepared basil Pesto
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 2 cloves garlic,  finely minced
  • 1 cup 2% milk
  • 1 cup chicken broth
  • 1 cup mozzarella cheese, shredded

Instructions:

  1. Preheat oven to 350°.
  2. Cook lasagne noodles according to package directions,  drain and drizzle a little bit of olive oil over the top of them to prevent sticking.
  3. In a small saucepan melt butter and cook garlic,  about 30 seconds.
  4. Stir in flour and cook for 1 minute,  stirring continuously.
  5. Whisk in milk and chicken broth and stir until it comes to a boil and is thickened.
  6. Remove from heat and stir in 1/4 tsp kosher salt and 1/4 cup of the Romano cheese.
  7. In a small bowl,  combine ricotta cheese with remaining 1/2 cup Romano cheese ah be 1/2 tsp  kosher salt.
  8. Pour 1/2 cup of sauce across the bottom of a 9 x 13 baking dish.
  9. One at a time, lay a lasagne noodle on a cutting board and spread 3-4 Tbsp of the ricotta mixture on the noodle,  followed by 1 Tbsp pesto.
  10. Sprinkle about 1/4 cup chicken and a Tbsp of crumbled bacon over pesto.
  11. Roll noodle carefully and place seam side down in the baking dish. Repeat with remaining noodles.
  12. Pour remaining sauce over the rolls and top with mozzarella cheese.
  13. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until sauce is bubbly.
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