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Creamy Pesto Chicken Lasagna Roll-Ups
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Creamy Pesto Chicken Lasagna Roll-Ups

1 hServes 8Nutri-Score C€€
from @vanessacooks_4 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • chicken breast (butterflied)Meat2 pieces
  • black pepper (ground)Spices1 g
  • salt (for the chicken and the pasta water)Spices6 g
  • garlic and herb seasoningSpices6 g
  • paprikaSpices3 g
  • oilPantry15 ml
  • lasagna sheetsGrains450 g
  • butterDairy45 g
  • garlic (minced)Produce4 pieces
  • heavy whipping creamDairy480 ml
  • Parmesan Romano cheese (grated)Dairy90 g
  • pestoPantry240 g
  • mozzarella (shredded)Dairy110 g
  • parsley (chopped, for garnish)Produce5 g

per serving

Nutrition

595kcal

Carbs
43 g
Proteins
22 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Whisk
  • Colander
  • Baking dish
  • Oven

step by step

Method

  1. Boil the water

    • Set a pot over high heat and fill it with water.
    • Bring it to a boil while preparing the chicken.
    Step 1

  2. Season the chicken

    • Season the butterflied chicken pieces with black pepper, salt, garlic and herb seasoning and paprika.
    • Rub the seasonings in, coating both sides.
    Step 2

  3. Heat the pan

    • Set a large pan over medium-high heat and drizzle in the oil.
    • Let it heat up.
    Step 3

  4. Cook the lasagna sheets

    • Salt the boiling water and add the lasagna sheets.
    • Boil them, then drain and set aside.
    Step 4

  5. Cook the chicken

    • Place the chicken in the hot pan and cook for 6 minutes.
    • Flip and cook another 6 minutes, until fully cooked through.
    • Set the chicken aside on a plate.
    Step 5

  6. Make the creamy pesto sauce

    • Lower the heat to medium-low and melt the butter in the same pan.
    • Add the minced garlic and whisk for 30 seconds until fragrant.
    • Pour in the heavy cream and sprinkle in the Parmesan Romano, whisking until the cheese melts.
    • Scoop in the pesto and whisk until the sauce thickens slightly.
    Step 6

  7. Shred and combine the chicken

    • Shred the cooked chicken.
    • Stir it into the sauce, coating every piece.
    Step 7

  8. Roll the lasagna

    • Spread a couple of spoonfuls of sauce in a baking dish.
    • Lay down a lasagna sheet, scoop on some creamy pesto chicken and roll it up.
    • Repeat to make eight rolls, keeping some sauce for topping.
    Step 8

  9. Top and bake

    • Spoon the remaining sauce over the rolls, coating all the pasta.
    • Top with the shredded mozzarella.
    • Bake at 215 °C for 20 to 25 minutes, until golden and bubbly.
    Step 9

  10. Garnish and serve

    • Garnish with chopped parsley and serve.
    Step 10
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