Ingredients
FOR THE MUSHROOMS
8 oz Baby Bella Mushrooms sliced
1 Tbsp Butter
½ tsp Thyme
1 Pinch Salt
1 Pinch Ground Black Pepper freshly ground
FOR THE LASAGNA ROLL UPS
- 8 Lasagna noodles regular dried noodles, boiled until pliable according to package
2 Cups Chicken Breast fully cooked, shredded or finely chopped; measure after cooking- 1 Cup Mozzarella cheese shredded
FOR THE PESTO RICOTTA
- 8 OZ Ricotta whole milk
1 Large Egg- ⅓ Cup Basil pesto your favorite
¼ tsp Garlic powder- 1 Pinch Salt freshly ground
- 1 Pinch Ground Black Pepper freshly ground
FOR THE GARLIC PARMESAN CHEESE SAUCE
2 Tbsp Unsalted Butter
¼ Cup All-Purpose Flour all-purpose
1¾ Cup Milk whole milk
½ cup Parmesan cheese grated- ½ tsp Garlic powder
- 1 Pinch Salt freshly ground, to taste
- 1 Pinch Ground Black Pepper freshly ground, to taste
FOR ON TOP
- ¼ cup Basil pesto your favorite
- ¾ cup Mozzarella cheese shredded
TO GARNISH
- 1 Pinch Parmesan Cheese grated
1 Pinch Fresh basil cut into ribbons; optional garnish
Instructions
- Heat a medium skillet over medium-high heat. Add butter, then mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until mushrooms are golden brown.8 oz Baby Bella Mushrooms, 1 Tbsp Butter, 1/2 tsp Thyme, 1 Pinch Salt, 1 Pinch Ground Black Pepper
- Boil regular lasagna noodles according to package directions until pliable but still firm. Drain and lay separately on a lightly oiled tray. Do not substitute unprepared oven-ready sheets.8 Lasagna noodles
- Start by preheating your oven to 350 degrees Fahrenheit. While the oven is heating up, prepare your baking dish. You can use a 2-quart casserole dish or a 7 x 11 inch baking dish. Grease the dish with nonstick cooking spray or olive oil. This will prevent the lasagna roll-ups from sticking to the dish during baking.
- In a medium bowl, add the ricotta cheese, egg, basil pesto, garlic powder, salt, and pepper. Use a fork or a whisk to mix the ingredients together thoroughly until they are fully combined and the mixture is smooth and creamy. This flavorful mixture will be the base of the filling for your lasagna roll-ups.8 OZ Ricotta, 1 Large Egg, ⅓ Cup Basil pesto, ¼ tsp Garlic powder, 1 Pinch Salt, 1 Pinch Ground Black Pepper
- Divide pesto ricotta, cooked mushrooms, cooked chicken and the filling mozzarella evenly among the eight noodles. Roll from the short end and place seam-side down in the prepared baking dish.8 oz Baby Bella Mushrooms, 1 Cup Mozzarella cheese, 2 Cups Chicken Breast
- Melt sauce butter in the mushroom skillet over medium heat. Whisk in all the flour and cook briefly, then gradually whisk in milk until smooth. Bring to a gentle simmer and stir until thickened. Remove from heat and stir in Parmesan, garlic powder and seasoning.2 Tbsp Unsalted Butter, ¼ Cup All-Purpose Flour, 1¾ Cup Milk, ½ cup Parmesan cheese, ½ tsp Garlic powder, 1 Pinch Salt, 1 Pinch Ground Black Pepper
- Carefully pour the prepared garlic Parmesan sauce over the lasagna roll-ups in the baking dish, ensuring that each roll-up is coated in the sauce. Next, spread the basil pesto evenly over the top of the roll-ups. It's perfectly fine if some of the pesto mixes with the sauce; in fact, it adds an extra layer of flavor! Finally, sprinkle the shredded mozzarella cheese evenly over the top of the pesto.1/4 cup Basil pesto, 3/4 cup Mozzarella cheese, 1 Pinch Parmesan Cheese
- Bake at 350°F for approximately 30–40 minutes, until bubbling and the center reaches 165°F. If the top browns early, cover loosely with foil. Rest briefly before serving and garnish with fresh basil and Parmesan if desired.1 Pinch Fresh basil, ½ cup Parmesan cheese
Notes
Adapted from Monique Volz’s Pesto Mushroom Chicken Lasagna Roll Ups at Ambitious Kitchen. Use fully cooked chicken and regular boiled lasagna noodles. Eight roll-ups is the batch yield; portions may vary. Refrigerate promptly in shallow containers, use within 3 days and reheat to 165°F. No tested or nutrition claims supplied.
