Pesto Chicken Lasagna Rolls

• 7 ounces pesto container of refrigerated, I use Butoni brand
• 12 lasagna noodles
• 1 pound chicken shredded
• 15 ounces part-skim ricotta cheese
• salt
• pepper
• 1 egg lightly beaten
• 1/4 cup shredded Parmesan freshly
• 3 cups tomato sauce your favorite, try my homemade marinara sauce
• 1 cup shredded mozzarella
• 3 tablespoons panko breadcrumbs
• cooking spray

1. Bring a large pot of salted water to boil and cook the lasagna noodles according to the package direction. In the meantime, preheat the oven to 350 degrees. Spread 1 cup of the tomato sauce in the bottom of a 13x9 baking dish and set aside.
2. Combine the ricotta, a good pinch of salt and pepper, the egg and Parmesan in a medium-sized bowl. When the noodles are done, drain well.
3. Working with 1 or 2 noodles at a time, lay them flat and spread with the pesto (about 1 tsp. per noodle), then ricotta (about 1 1/2 tbsp. per noodle) and top with shredded chicken. Roll and place on top of the sauce in the baking dish. Repeat until all the rolls are made.
4. Cover the lasagna rolls with the remaining sauce (1-2 cups depending on how saucy you like it) and sprinkle with the shredded Mozzarella cheese and Panko. Mist the top with nonstick cooking spray and bake uncovered for 30-40 minutes until the cheese is completely melted and the breadcrumbs are toasted.

lasagna noodles, chicken, ricotta cheese, salt, pepper, egg, parmesan freshly, tomato sauce your favorite, mozzarella, breadcrumbs, cooking spray

Taken from www.yummly.com/recipe/Pesto-Chicken-Lasagna-Rolls-1669653 (may not work)