Ingredients
For the Noodles
- 12 lasagna noodles
- Salt (for boiling water)
For the Bechamel Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- Salt and black pepper, to taste
- ½ cup store-bought or homemade pesto
For the Filling
- 1 large egg
- 2 cups whole milk ricotta cheese
- 10 oz frozen chopped spinach (thawed and well-drained)
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup pesto
- 1½ cups cooked, shredded chicken breast
- Salt and pepper to taste
- Optional: a pinch of red pepper flakes
For the Topping
- Remaining 1 cup mozzarella cheese
- Remaining ¼ cup Parmesan cheese
- Remaining pesto-bechamel sauce
Preparation Tips Before You Start
- Thaw spinach fully and squeeze out as much moisture as possible to avoid watery filling.
- Use freshly shredded cheeses if possible for better texture and flavor.
- Cook the lasagna noodles until they’re very pliable but not mushy—they should be just past al dente.
Instructions
1. Boil the Lasagna Noodles
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Bring a large pot of salted water to a boil.
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Add the lasagna noodles and cook 1 minute longer than the package suggests for al dente (about 9–11 minutes total).
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Drain and rinse under cold water.
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Lay the noodles flat on a lightly greased surface or parchment paper to prevent sticking.
2. Make the Bechamel Sauce with Pesto
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In a medium saucepan, melt butter over medium heat.
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Whisk in flour and cook for 1–2 minutes to remove the raw flour taste.
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Gradually pour in milk while whisking continuously.
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Season with a pinch of salt and some freshly ground pepper.
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Simmer and stir until the sauce thickens, about 6–8 minutes.
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Remove from heat and stir in ½ cup pesto. Set aside.
3. Prepare the Ricotta-Chicken Filling
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In a large bowl, whisk the egg.
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Add ricotta, spinach, 1½ cups mozzarella, ½ cup Parmesan, ½ cup pesto, and the shredded chicken.
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Season with salt, pepper, and optional red pepper flakes.
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Mix until everything is well combined.
4. Preheat the Oven and Prepare the Baking Dish
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Preheat your oven to 425°F (220°C).
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Spray a 9×13-inch baking dish with cooking spray.
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Spread ¼ of the pesto-bechamel sauce evenly on the bottom.
5. Assemble the Lasagna Rolls
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Lay one noodle flat and spread about ⅓ cup of the ricotta-chicken mixture evenly along its length.
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Roll the noodle from one end to the other to form a spiral.
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Place it seam-side down into the baking dish.
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Repeat with the remaining noodles and filling.
6. Top and Bake
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Spoon the remaining pesto-bechamel sauce over the rolls.
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Sprinkle with the remaining mozzarella and Parmesan cheese.
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Cover the baking dish with foil.
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Bake for 20 minutes until bubbly.
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Remove foil and bake for another 10 minutes until the top is golden and the cheese is fully melted.
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Let sit for 5–10 minutes before serving.
Notes
1. Avoid Overcooking the Noodles
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Cook them slightly longer than al dente but not too soft—they need structure to roll without tearing.
2. Use Rotisserie or Leftover Chicken
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Save time by using pre-cooked shredded chicken from a rotisserie chicken or leftovers.
3. Drain Spinach Well
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Squeeze spinach in a clean towel or fine mesh strainer to remove all water. Wet spinach can make the filling too runny.
4. Don’t Skip the Rest Time
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Let the dish sit after baking. This allows the rolls to firm up slightly and makes serving easier.
5. Customize the Cheese
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Mozzarella is classic, but provolone or fontina can add extra richness.
6. Make It Ahead
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Assemble the rolls and refrigerate up to 24 hours before baking.
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You can also freeze the assembled dish before baking for longer storage.
7. Reheating Tips
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To reheat, cover with foil and bake at 350°F for 20–25 minutes or microwave individual portions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes