Ingredients

1 tbspButter
1 tbspFlour
1 tspTruffle Oil
1 cupMilk
2Shredded Chicken Breasts
1 containerRicotta cheese
1/2 cupPesto Sauce
3/4 cupShredded Mozzarella
6Lasgna Noodles, cooked
1 canMarinara Sauce

Instructions (in order, do not skip)

  1. Cook noodles. Cook Chicken, season as desired, shred in pan
  2. Filling: Stir Chicken, Pesto, Ricotta, Truffle Oil, and 1/4 cup Mozzarella together
  3. Working with one Lasgna noodle at a time. Place 1/3 cup of Filling onto the noodle. Spread to cover and roll up noodle, set aside. Repeat for all filling and noodles
  4. White Sauce: Melt Butter in saucepan, add Flour and whisk to combine. Gradually add Milk, whisking constantly. Raise heat and whisk until sauce thickened. Remove from heat
  5. Add half of White Sauce to baking pan. Place prepared rolls into pan. Pour remaining White Sauce over rolls and then top with Marinara Sauce. Put remaining cheese on top
  6. At this point you can put this in the fridge overnight or bake right away
  7. Bake at 375F for 25 to 30 minutes until cheese has browned and sauce is bubbling
Recipe Source. Modified.