One of the biggest lessons learned from our vegetable garden this year is that we are never going to be as big a fan of salad greens as I want us to be. Another big lesson? Squirrels are crafty little bastards that will get any tomato that they want, regardless of how hard you try to keep them away.
I pulled out three of the four arugula plants I planted. We just couldn’t keep up! I plucked every single leaf off of those three huge plants and made an extra large batch of arugula pesto. With 2 quart-sized freezer bags of arugula pesto ice cubes, I set out to make use of our early summer jackpot.
There’s almost nothing about lasagna that speaks to me during the months that have an average temperature of 98 – there’s lots of simmering, boiling, sauteing, and baking. Sounds… hot. But with four boxes of lasagna noodles in the pantry (do you see a pattern?), I was determined to at least start cleaning out some of the “inventory.”
I settled on lasagna rolls to use up some leftover shredded chicken and some of that arugula pesto. And half a box of lasagna noodles. A simple filling of arugula pesto, ricotta cheese, and chicken wrapped up in a lasagna noodle. Dinner!
If you’re interested, this is the recipe I used for the pesto – I simply replaced the basil with arugula. Normally, I would have used half basil and half arugula but, um, I kinda had a little bit of arugula I needed to use.
Chicken Pesto Lasagna Rolls
Fresh pesto and chicken make a lighter lasagna, perfect for summer.
- 1 Tbsp butter
- 1 Tbsp flour
- 1 cup milk
- 1 cup shredded chicken
- 1 15 oz container of ricotta cheese (I used low-fat)
- 1/2 cup homemade or store-bought pesto sauce
- 6 lasagna noodles, cooked and drained
- 1 cup of your favorite chunky marinara sauce, divided
- 1/2 cup shredded mozzarella cheese, divided
- Preheat oven to 375.
- Melt butter over medium-high heat.
- Add flour and stir until mixed. Let cook for a minute.
- Stream in the milk, whisking until completely smooth.
- Add salt and pepper, and then cook until thickened.
- Place 1/4 cup of white sauce in the bottom of an 8x8 pan.
- In a bowl, stir together the chicken, ricotta, 1/4 cup mozzarella, pesto, salt, and pepper.
- Spread ~1/3 cup of the ricotta mixture over each lasagna noodle and roll up. Place the roll in the prepared pan.
- Repeat for the remaining noodles.
- Spoon the remaining white sauce over the lasagna rolls.
- Spoon the red sauce over the lasagna rolls and top with remaining mozzarella cheese.
- Bake for ~30 minutes, until hot, bubble, and the cheese begins to brown.
Yields: 6 servings
Estimated time: 45 minutes
This post was sponsored by Sargento Cheese. I was compensated for the ingredients used and my time. As always, all opinions are expressed are ours.