Pesto Chicken Lasagna Rolls

Ingredients:

Pesto sauce:
3 C packed basil leaves
3 cloves garlic
3/4 C Parmesan cheese
1/2 C olive oil

Lasagna noodles
1lb chicken breast, trimmed
15oz ricotta cheese
1 egg
3 Tbsp Parmesan cheese
1 C tomato sauce
1/2-1 C mozzarella cheese, shredded

Directions:

Bring a large stockpot of water to a boil, cook 9-12 lasagna noodles according to manufacturer's directions.

Preheat oven to 350°F.

Cook chicken breast using desired method, season with salt and pepper, then shred and set aside. 

In the bowl of a food processor, combine basil leaves and garlic. Blending until only fine pieces remain. Add in cheese. With food processor running, slowly drizzle in olive oil until desired spreadable consistency is reached. Transfer to a small bowl, set aside.

In a medium bowl, combine ricotta cheese with egg, Parmesan, salt and pepper (to taste).

Drain lasagna noodles.

Working one or two noodles at a time, lightly coat with pesto sauce, followed by ricotta mixture and shredded chicken. Roll and place in a rectangular baking dish. Repeat process with remaining ingredients. Cover with tomato sauce and shredded mozzarella.

Bake at 350°F for 30 minutes or until cheese is fully melted.