LFLC Healthy Chicken Pesto Lasagna Rolls Recipe

I love lasagna. But making it is tedious. Dane is also not allowed to eat dairy, so the effort that goes into making lasagna is not something I’m willing to spend to eat it regularly. Since we’ve had a change in diet, I can no longer make my normal lasagna recipe as part of our dishes we rotate. But the good thing is, making lasagna in the form of lasagna rolls is easier and it can also be healthy, low fat, and low cholesterol.

Here’s my recipe on a low fat, low cholesterol (LFLC) healthy chicken pesto lasagna rolls. You can also switch out the sauce for tomato-based sauces and it’s going to be just as good!

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Low Fat, Low Cholesterol (LFLC) Healthy Chicken Pesto Lasagna Rolls

Low Fat, Low Cholesterol (LFLC) Healthy Chicken Pesto Lasagna Rolls are great snacks or even a meal if you're watching calories or have fatty liver and hypertension. You can customize the ingredients to your liking, perfect for home cooks where you want to make sure you don't waste any of your ingredients.

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Main Course, Side Dish, Snack

Cuisine: Italian

Keyword: chicken, healthy, homemade, hypertension, low cholesterol, low fat low cholesterol, NAFLD

Servings: 2

Equipment

• 1 Mandoline optional
• 1 large pot or deep pan
• 1 airfryer or oven
• 1 5×5" shallow oven-safe dish

Ingredients

Sauce

• 2 tsp olive oil extra virgin, or any neutral oil
• 100 grams chicken breast ground or minced (you can use thigh too if you're not watching fat content)
• 4 cloves garlic minced
• 100 grams button mushroom (canned or fresh) sliced, optional
• 300 ml pesto sauce low/no fat, low cholesterol

Assembly

• 5 sheets long lasagna noodles cooked
• 1 pc zucchini medium, sliced thinly (or substitute with spinach)
• Japanese (panko) breadcrumbs
• mozzarella cheese optional

Instructions

Cooking

• Cook chicken in oil on medium-high heat until no longer pink. Add garlic and stir fry until aromatic. Add in the drained button mushrooms until everything is cooke d through. This should take less than 5 minutes.
• Add in the pesto sauce to warm. Add salt to taste. The consistency should be more thick than loose. If your sauce is loose, you can continue to boil to reduce water content.

Assembly preparations

• Boil lasagna noodles in salted water and cook to al dente. Typically takes 10-15 minutes.
• Slice zucchini to about 3mm (1/8 inch) thick using a mandoline or a knife. This thickness makes sure it doesn't break when you roll. If you have thicker cuts, consider blanching the zucchini so it's more flexible.

Assembly

• Add a little bit of your sauce at the bottom of your dish to prevent the lasagna noodles form sticking.
• Place cooked lasagna noodles on a flat surface and add your sauce until lasagna is mostly covered in the center, leaving about half an inch from all sides. Keep about 2 to 3 tablespoons of your sauce to top the assembled dish after.
• (Optional) You can add shredded melting cheese like mozzarella. Personally, it's more delicious, but you can leave this out to make it LFLC.
• Top it with zucchini slices.
• Roll your lasagna assembly tightly starting from the bottom. Place this in the small oven-safe dish. Repeat for all lasagna noodles.
• Top the dish with your sauce. This prevents the exposed parts of the lasagna noodle from burning when you bake/air fry.
• (Optional) Add shredded cheese on top. (Note: the photos in the steps are half topped with cheese and the other half isn't to keep it LFLC for my husband who's eating it)
• Add panko breadcrumbs on top for added texture.

Cooking

• Preheat your oven or airfryer to 380F (190C), at least 5 minutes.
• Place the dish in and cook for about 10 to 12 minutes, or until golden brown on top.

Notes

• Sauce. You can substitute the pesto with a tomato-based sauce like marinara or bolognese and it’s also going to be delicious. Just make sure the sauce has a thick consistency or it’s all going to ooze out after cooking.
• Zucchini. You can switch zucchini with spinach or even omit completely. (also goes well with tomato-based sauce). We like to eat vegetables as much as we can, and it gives an added texture, too. 
• Cheese. Cheese is optional for this dish and it’s still going to taste good. I just prefer mine with cheese because.. cheese. The other half of the dish I made doesn’t have it to keep it low fat for my husband’s diet. 
• Storage and heating. Refrigerate and this keeps just as well as normal lasagna! You can warm it in the oven or even a microwave.
• No oven. You can use an airfryer for this as long as you use oven-safe dish and it fits your airfryer. I prefer using the airfryer because I only cook for two people and it’s easier for me.

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