• 12 lasagna noodles
  • 2 ½ cups leftover shredded rotisserie chicken
  • 2 15-ounce container ricotta cheese
  • ¼ cup pesto, homemade or store-bought
  • 2 cups shredded mozzarella cheese, divided


  • ¼ cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth, or more, as needed
  • 1 teaspoon dried thyme
  • ½ teaspoon dried basil
  •  cup heavy cream
  • ½ cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste


    Preheat oven to 375 degrees F.

    To make the garlic parmesan cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

    Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

    Spread 1 cup garlic parmesan cream sauce onto the bottom of a 9×13 baking dish; set aside.

    In a large pot of boiling salted water, cook lasagna noodles according to package instructions; drain well.

    In a large bowl, combine chicken, ricotta, pesto and 1 cup mozzarella; season with salt and pepper, to taste.

    Lay lasagna noodles flat and spread 1/3 cup ricotta mixture evenly along each noodle. Roll up and place seam side down in the prepared baking dish; repeat with remaining noodles and filling. Top with remaining garlic parmesan cream sauce and sprinkle with remaining 1 cup mozzarella.*

    Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.

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