Instead of the typical lasagna filling, these creamy white chicken pesto lasagna rolls have ground chicken that has been seasoned, fresh spinach, and a creamy white basil pesto sauce. Given the level of popularity that lasagna enjoys, it should come as no surprise that a recipe for lasagna would travel across time and cause other dinners to break out in joyful dancing. I'll just come out and say it: the food served here is just incredible, to put it in the kindest possible terms. Italian-American cuisine is one of my all-time favorites because of the robust flavors that come from the use of spices and sauces, not to mention the cheese, of course. Did you know that the Liber de Coquina cookbook, which dates back to the 14th century, has the very earliest recipe ever documented for lasagna? The concept was so cutting edge that the batter was made using fat from chickens. You might make a lasagna roll using spaghetti noodles as an alternative to the lasagna noodles that are traditionally used. Because the fresh spinach is cooked with butter and minced garlic, the spinach itself has a flavorful flavor. Making rolls out of lasagna filled with spinach is the finest alternative. 
In line with the theme, we have ground chicken that has been seasoned with paprika, thyme, and rosemary, along with an Italian flavoring. After that, chicken that has been minced very small is added to the sauce, and it is finished off with ghee. Butter, all-purpose flour, heavy cream, and garlic powder are the components that go into making the sauce. In order to prepare a delicious garlic sauce, cooked ground chicken and spinach are mixed with crème Fraiche, Asiago cheese, mozzarella cheese, Himalayan sea salt, and black pepper. Finally, the sauce is stirred in garlic. The basil pesto may be found in both the sauce and the filling. You may either prepare pesto with basil ahead of time or make it from scratch. You are welcome to give this straightforward recipe a go. To add a bit of decoration, spread some chopped parsley over the top. After cooking, the pasta has to be allowed to cool down. Pasta that has been refrigerated before cooking makes the task much easier and protects you from being burnt. The usual ricotta cheese is replaced with crème Fraiche in this recipe; the meal benefits from the slight sweetness that this addition brings. Ricotta is a suitable alternative to crème Fraiche if you are unable to get the former ingredient. All of mine are handcrafted by myself (or use some basil pesto I have on hand). In the event that you do not feel like creating your own basil pesto or just do not have the time to do so, you can always get some at the grocery. If you leave out the ground chicken from the recipe, it will be appropriate for vegetarians and vegans. 
If you choose, you may omit it entirely or substitute another protein in its place. In a food processor, combine two cups of fresh basil leaves, one-half cup of pine nuts, three whole garlic cloves, one-half cup of olive oil, one-fourth cup of shredded Parmesan cheese, one-half teaspoon of garlic powder, one-half teaspoon of black pepper, one-half teaspoon of crushed thyme, and one-half teaspoon of pink Himalayan salt, and process until smooth. If you like Italian food as much as I do, you won't be disappointed by this recipe for Creamy White Chicken and Spinach Lasagna Rolls since it has everything you need to make them. Consider giving this recipe a go if you're seeking a delectable dish to cook for the people you care about (or a large group of people). The leftovers are just as delicious as the main dish. Put the water in the large saucepan, turn on the heat, and bring it to a boil. When making the lasagna noodles, be sure to follow the guidelines on the box. After removing it from the water, the pasta should be spread out on a level surface so that it may cool down. Put a tablespoon of Korean soy sauce in a pan and bring it up to temperature over medium heat. Garlic that has been minced and fresh spinach should be added. Cooking spinach for two to three minutes should do the trick. The excess liquid has to be drained and put away in a safe place. The same pan should have some olive oil, rosemary, and thyme added to it, and the heat should be kept at a medium setting. The time needed for preparation is one to two minutes. Paprika, some Italian seasoning, and ground chicken should be mixed together. 
After the first five minutes of cooking, drain the liquid and set it aside. To make a soy sauce dish that is traditional in Korea, heat 2 teaspoons of soy sauce in a pan over low heat. To the butter that has been melted, add the all-purpose flour, and stir the mixture until the two components begin to join together. Fry for five minutes with the cream and garlic powder that has been applied. After the heat has been turned off, half of the ground chicken should be added to the sauce. Put some salt into a basin and mix it well. In a large bowl, combine the crème Fraiche, spinach, ground chicken, Asiago cheese, mozzarella cheese, and one cup of mozzarella cheese along with some salt and pepper. Accumulating together First, combine a quarter cup of the basil pesto with the ingredients for the sauce, and then combine another quarter cup of the pesto with the crème Fraiche. Accumulating together spread one heaping spoonful of the crème Fraiche mixture onto each strand of spaghetti. Begin by rolling the strips into individual lasagna cylinders as a first step in the process. It is important that the paper not be rolled up too tightly. A deep baking dish should have a large quantity of chicken sauce spread out on the bottom of it. When you are through rolling the lasagna, place each individual piece on a baking sheet (paid link). The last portion of the chicken sauce combination should be poured on top. Over the top of the dish, sprinkle about one cup's worth of fresh chopped parsley and mozzarella cheese. Bake for 15 minutes at 400 degrees. After it has cooled down, it may be served. 
Creamy Lasagna Rolls
This creamy chicken lasagna, which comes covered in a layer of creamy sauce, is the best possible dessert for the evening. Easy and delicious lasagna rolls topped with a sweet marinara sauce and loaded with rotisserie chicken, ricotta, spinach, and an abundance of cheese. If you give this meal a try and find that you like it, we believe you will also enjoy our Traditional Lasagna, Lasagna Soup, and Baked Spaghetti. When I come home from work on a weekday and don't know what I want to eat for dinner, I will often grab some pasta and a jar of sauce to make something simple. Do you know of any meal that's more straightforward than this one? Pasta is one of those dishes that never fails to go over well in my house. Even my infant kid enjoys playing with the string quite a bit. When it comes to trying out different pasta recipes, I feel like I've lately reached a point where I can't go any farther. The only thing I want is a little variation in the routine! The discovery of lasagna roll-us was the answer to my prayers for simpler and more efficient cooking. Because it is straightforward to create and tastes even better than it sounds, this creamy chicken wrap is the solution to any difficulty that may arise about lunch or dinner on a weekday. My favorite thing about this recipe is that it does not call for any unusual or unusually prepared ingredients. Because it needs very little work, every member of my family likes eating this meal. You shouldn't concern yourself an excessive amount with the particulars of the recipe's components. Make it more of a source of inspiration than a strict recipe, and let your inner chef shine through. 
This meal may be made gluten-free by using brown rice noodles for the traditional kind, exchanging spinach for kale, employing white sauce in place of red, and including protein in the recipe. The following is what I am now making use of Ricotta cheese prepared with whole milk, rotisserie chicken, frozen spinach, sweet onion, garlic, Parmesan cheese, Italian seasoning, salt, pepper, and crushed red pepper in marinara sauce. Noodles from lasagna. A traditional Italian sauce has been made by melting cheese and parsley together. In today's cuisine, you'll find an item that's a little bit out of the ordinary: Campbell's Cream of Chicken Soup. The velvety blend of quality chicken stock, delicate chicken, and cream in this soup mainstay provides this lasagna with an almost indescribable taste. This flavor is brought about by the lasagna's use of delicate chicken. The addition of cream of chicken to the ricotta mixture gives the dish a luxurious flavor that is reminiscent of umami. Putting together each of the individual rolls is the step that takes the most time in this recipe. If you'd rather create something different, you don't have to worry about getting the ingredients ready for a traditional lasagna. But I like to shake things up every once in a while! I proceeded in the following manner: It is necessary to boil the lasagna noodles. It is important that the spaghetti not be overdone. I undercook them by about a minute to prevent them from being inedible and breaking apart as they are being cooked. 
During the time that you spend preparing the other components of the dish, make sure that each strand is stretched out on a baking sheet that has been lightly oiled with olive oil. Be careful not to tangle the threads. The next step is to prepare the ricotta filling. You just need a bowl that is sufficiently large for this stage, and you will be set to go. To prepare the filling, just mix all of the ingredients together in great detail. Get your hands on the roll-ups. I'd be more than pleased to help establish a quick line! The noodles are placed at the bottom of the dish first, then the ricotta filling, then the sauce, and finally the cheese. They should be rolled up tightly and placed in the pan with the seam side facing down. And once again, until everyone is comfortable. Cook the dish, then set it aside to cool. Bake the rolls uncovered for forty minutes, until bubbling and hot, or until the cheese has melted and the sauce has thickened, whichever comes first, till bubbling and hot. Take your time (your personal safety is at risk), but don't let that stop you from having fun! If you lightly spray the side of the foil that will come into contact with the cheese with nonstick or cooking spray, it will prevent the foil from sticking to the top of the pan. Put any leftovers in a jar that can be sealed and put it in the refrigerator. If there are any leftovers of the spinach lasagna, you may put them in the refrigerator for up to five days. The leftovers may be stored in the refrigerator if the baking dish is covered with plastic wrap or aluminum foil and then placed in the refrigerator. The comfort of reaching a dangerously high temperature. The lasagna roll-ups, both uncooked and cooked, as well as the sauce that is used to prepare them, may be frozen with success. 
When keeping smaller quantities for later use, I recommend putting them in an airtight container and covering the container with foil. This will prevent freezer burn and keep the contents fresh for longer. If you line the baking dish with foil, then plastic wrap, and finally the second layer of foil, you may freeze the dish in its whole for up to two months. It is best to reheat lasagna over a gas stovetop (or in a toaster oven) since this recreates the circumstances under which it was cooked when it was first prepared. While compared to using a microwave or stovetop, there is no risk of the meal being overcooked and dry when using a convection oven. Having said that, if you are a component of it, any option will do. To reheat, you need to get started by preheating the oven to 350 degrees. Do not give in to the temptation of overcooking the lasagna since doing so will cause all of the liquid to evaporate. Reduce the temperature to 325 degrees to avoid any residue from sticking to the heating element of the toaster oven. Aluminum foil should be used to wrap the rolled-up lasagna. Remove the plastic wrap and replace it with aluminum foil if you want to reheat the food in the same dish. Would you want the meal to be reheated for you? Place in a dish that is safe for the oven, cover it securely with aluminum foil, and heat it over the fire until it reaches the appropriate temperature. 
The amount of time might fluctuate anywhere from 15 to 30 minutes depending on how hot you are. Keep an ear out for a sizzling sound around the exterior, and check to see that the cheese on top is melted and shiny. When you are reheating food in the microwave, it is a good idea to add a few tablespoons of water as a helpful tip. To serve, use a toothpick to penetrate the roll-core up and then expand its length by a few millimeters more than it was originally. Warm for one minute and a half at a time in the microwave, covered in microwave-safe plastic wrap or a paper towel.