I’ve vowed to stay out of Target this week. So, no Target Tuesday today. Such a sad day. HA!
In exchange, I thought I’d share the lasagna roll up recipe I got so many requests for.
I was craving pasta the other day. Not the healthy kind either. During the week, we keep our meals pretty clean. But, come the weekend, there is always some kinda of cheat meal that’s going down!
I’ve never, ever made lasagna roll ups. Crazy, right? All over pinterest, I found the traditional ground beef + marinara sauce style. That’s not exactly what I had in mind though.
I checked the fridge to see what I had on hand: Costco rotisserie chicken (hands down the best). The new Trader Joe’s limone alfredo sauce. And the Trader Joe’s vegan kale + cashew pesto (also hands down the best).
A quick trip to the grocery store and…..
Boom – the Chicken Pesto Lasagna Roll Ups came to life!
If you add spinach to a recipe, then it’s healthy. Right? Okay good, we’re on the same page!
All the roll up toppings. Have I ever told you how much I LOVE toppings? They are the key ingredient to most recipes, if you ask me.
Here we have mozzarella cheese + caramelized onions + shredded chicken + ricotta cheese.
Layers of goodness right here. I placed my cooked lasagna noodles on a lined baking sheet for easy clean up.
For the sauce, I mixed a jar of alfredo – any alfredo sauce will do the trick. This is what I had on hand. I do think this Trader Joe’s pesto is amazing. I added about 3 tablespoons. But, taste it – if you’re a pesto gal. The more the merrier!
Topped with cheese and ready to be rolled up and popped in the either the oven or the fridge till ready for dinner!
{chicken pesto lasagna roll ups}
{chicken pesto lasagna roll ups}
- 1 tablespoon unsalted butter
- 1 sweet onion, sliced
- salt + pepper
- 1 tablespoon olive oil
- 10 oz bag baby spinach
- 2 garlic cloves, minced
- 2 cups cooked + shredded chicken (rotisserie is perfect for this)
- 15 oz ricotta cheese
- 1/2 cup parmesan cheese
- 1 egg
- 12 lasagna noodles, cooked according to package
- 2 cups mozzarella cheese, shredded
- 1 jar alfredo sauce (whatever is your fave)
- 3 tablespoons pesto (again, any will do the trick)
Here’s what you’ll do:.
Heat butter in a sauce pan over medium heat. Add onion + salt + pepper and allow to cook for about 30 minutes. Stirring often. This will give it that perfect caramelization that we want. Set aside when done.
Next add olive oil + garlic + spinach to the same sauce pan. Cook until spinach wilted. Set aside when done.
Meanwhile, get lasagna noodles cooked (according to package directions) + cooled.
Preheat the oven to 350 (if you plan to bake the lasagna roll ups now)
In a bowl, stir together the ricotta + parmesan + egg + salt +pepper.
In another bowl, add alfredo sauce + pesto. Stir till combined.
Spread 1/2 cup of sauce in the bottom of the baking dish. Remaining sauce will go over the top of lasagna roll ups.
To assemble your roll ups:
Lay all the lasagna noodles out in a single layer on a cutting board or baking sheet for easy clean up.
Spread ricotta mixture down the center of each lasagna noodle.
Next, top the ricotta mixture with spinach, then chicken.
Add the caramelized onions. Then finally, sprinkle with mozzarella cheese (saving about 1/2 cup to add before baking)
Roll up the lasagna noodles + place seam side down over the sauce in baking dish. You may need 2 baking dishes to fit all the roll-ups.
Spoon remaining alfredo + pesto sauce over the roll ups. Sprinkle with remaining mozzarella cheese.
Bake for 30 minutes. Lasagna roll ups with be golden + bubbly.
ENJOY!!!
Serve along side crusty bread + a green salad!! And you’ve got a winner dinner!
Remember, you can now print the recipe. “Pin” to your Pinterest board for safe keeping. If you decide to give it a shot, pretty please – tag me. Text me. I can’t wait to hear what you think!! 100% makes my day ♥
xoxo stacyb
