Pesto Chicken Lasagna Rolls

Ingredients

Pesto Sauce:

• 3 cups packed basil leaves
• 3 cloves garlic
• 3/4 cup Parmesan cheese
• 1/2 cup olive oil

• Lasagna noodles
• 1 lbs chicken breast, trimmed (*2 chicken breasts)
• 15 oz ricotta cheese
• 1 egg
• 3 Tablespoons Parmesan cheese
• 1 cup tomato sauce
• 1/2-1 cup mozzarella cheese, shredded

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

Preheat oven to 350 degrees 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 degrees F for 30 minutes or until cheese is fully melted.