Chicken Pesto Lasagna Roll Ups September 01 2013 1 Comment 4
1 bag Skinny Dip Lasagna
1 cup fine diced chicken breast
1 cup part skim ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup Classico Light Alfredo Sauce
1/2 cup homemade or store bought pesto sauce
1/2 cup marinara sauce
Preheat oven to 350 F. Coat 8x8" baking dish with cooking spray. Spread 1/4 cup Alfredo sauce over the bottom of the pan. In a mixing bowl stir together ricotta, pesto, 1/4 cup mozzarella and chicken. Sprinkle with pepper.
Rinse 4 lasagna noodles and drain on paper towels. Lay flat and layer each with 1/4 of the ricotta mixture. Roll up and place seam side down in the baking dish. Drizzle with Alfredo sauce and top with a spoon of marinara. Sprinkle mozzarella over all. Bake 30 minutes or until hot. Serve each on a a bed of marinara sauce.

Tip: You can swap the pesto sauce for chopped broccoli, too!
Nutritional Breakdown
(per roll up and using homemade pesto)
Calories: 264     Carbs: 8 grams     Protein: 20 grams
Fat: 17 grams     Fiber: 2 grams     WW Points Plus: 7