Ingredients:
1 Tbsp butter
1 Tbsp flour
1 cup milk
Salt
Pepper
1 cup shredded chicken
1 15 oz container of ricotta cheese (I used low-fat)
1/2 cup homemade or store-bought pesto sauce
6 lasagna noodles, cooked and drained
1 cup of your favorite chunky marinara sauce, divided
1/2 cup shredded mozzarella cheese, divided
Directions:
Preheat oven to 375.
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 an 8x8 pan.
In a bowl, stir together the chicken, ricotta, 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 mozzarella cheese.
Bake for ~30 minutes, until hot, bubble, and the cheese begins to brown.
