Categories: Pasta
Ingredients
- 12 lasagna noodles
- 2 1/2 cups leftover shredded rotisserie chicken
- 2 (15-ounce) container ricotta cheese
- 1/4 cup pesto, homemade or store-bought
- 2 cups shredded mozzarella cheese, divided
- FOR THE GARLIC PARMESAN CREAM SAUCE
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth, or more, as needed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/3 cup heavy cream
- 1/2 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
Directions
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Preheat oven to 375 degrees F.
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To make the garlic parmesan cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
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Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
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Spread 1 cup garlic parmesan cream sauce onto the bottom of a 9×13 baking dish; set aside.
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In a large pot of boiling salted water, cook lasagna noodles according to package instructions; drain well.
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In a large bowl, combine chicken, ricotta, pesto and 1 cup mozzarella; season with salt and pepper, to taste.
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Lay lasagna noodles flat and spread 1/3 cup ricotta mixture evenly along each noodle. Roll up and place seam side down in the prepared baking dish; repeat with remaining noodles and filling. Top with remaining garlic parmesan cream sauce and sprinkle with remaining 1 cup mozzarella.*
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Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
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Serve immediately.