There are two great things about lasagna rollups; they take less baking time and they are already in individual serving sizes. This particular recipe is lightened up by using chicken instead of the traditional ground beef or turkey. Additional bonus, I finished off the pesto I made last year (now its time to make more).
.5 pound chicken
.5 cup shredded cheese
1 cup ricotta cheese
.5 cup pesto
6 lasagna noodles
1 cup tomato sauce
1 fresh mozzarella ball, sliced
1. Preheat oven to 350 degrees. Cook chicken in pan (season with salt and pepper). Boil lasagna noodles in pot, then drain. Move cooked chicken to cutting board to shred with a fork.
2. Combine ricotta, shredded cheese, pesto, and egg in a mixing bowl. Add shredded chicken and stir.
3. Spread a small amount of tomato sauce on the bottom of a small casserole dish. Lay out lasagna noodles on cutting board and spread chicken and cheese mixture over each noodle. Roll up and place in casserole dish seam side down. Top with remaining tomato sauce and a slice of mozzarella on each rollup.
4. Bake for 25 minutes and serve!