Ingredients:
12 lasagna noodles
2 tablespoons unsalted butter
2 tablespoons flour
2 cups of milk
salt and pepper to taste
2-3 cups cooked chicken breast, shredded (I often use a bought rotisserie chicken)
30 ounces ricotta cheese
1 cup basil pesto
2 cups shredded mozzarella cheese, divided
2 cups marinara sauce, divided
Grated Parmesan
Instructions:
Preheat oven to 375 degrees. Lightly oil or nonstick spray 9 x 13 baking dish.
Cook lasagna noodles as directed on package; drain well.
To make bechamel sauce: melt butter in large saucepan. Whisk in flour until lightly browned, 1-2 minutes. Gradually whisk in milk and cook, whisking constantly, until thickened, about 3-4 minutes. Season with salt and pepper to taste. Spread 1/2 cup bechamel in the bottom of the prepared baking dish.
In large bowl, combine the chicken, ricotta, pesto, 1 cup mozzarella, salt and pepper, to taste.
Lay noodles flat and spread chicken cheese mixture evenly along each noodle, about 1/2 cup each.
Roll up and and place seam side down in the baking dish; repeat with remaining noodles and filling.
Top with remaining bechamel and 1 cup marinara, sprinkle with remaining mozzarella.
Place into oven and bake for 25-30 minutes. Serve on a bed of marinara and garnish with Parmesan.
