Chicken Pesto Lasagna Roll Ups

by Eat Well with Lex

Chicken lasagna roll ups are a delicious twist on classic lasagna. It’s made with an easy homemade basil pesto ricotta mixture for a creamy, cheesy, comfort meal that’s ready in less than one hour.

For more pasta recipes, try my Classic Homemade Lasagna and this Easy Garlic Butter Shrimp Pasta next.

Creamy and indulgent chicken pesto lasagna roll-ups

Chicken pesto lasagna roll ups are a delicious mash up of pesto chicken and traditional lasagna. Tender shredded chicken and creamy garlic herb sauce replace ground beef and tomato sauce. But it’s still saucy, cheesy, and mouthwatering!

Why This is the Best Lasagna Roll Ups Recipe

  • Easy to Make and Serve: In just one hour you can have a hearty, filling weeknight dinner. And each roll is an individual serving so it’s easy to make plates.
  • Versatile: Keep this delicious lasagna recipe as is, or switch up the meat or sauce. It’s totally up to you!
  • Stores Well: Make this ahead and save it for later because these easy lasagna roll ups store well in the fridge or freezer.

Ingredients

Creamy Garlic Herb Sauce

  • Butter: This is the fat used to make the roux.
  • Flour: This is the base of your roux.
  • Heavy Cream: This imparts a creamy consistency.
  • Parmesan Cheese: Grated.
  • Herbs: I use finely chopped parsley and dried basil.
  • Spices and Seasonings: Season with oregano, nutmeg, salt, and pepper.
  • Garlic Cloves: Grated.

Pesto Ricotta Mixture

  • Cheese: You will need a blend of ricotta cheese, shredded mozzarella, and parmesan cheese.
  • Large Egg: This binds the cheese mixture together so it doesn’t seep out as the lasagna rolls bake.
  • Basil Pesto Sauce: This homemade pesto sauce is a fresh savory, herby green sauce that’s delightfully refreshing and bright. It’s ready in just 10 minutes!
  • Salt and Pepper: Add to taste.
overview of ingredients for pesto lasagna roll ups

Lasagna Roll Ups

  • Lasagna Noodles: Cook according to package instructions.
  • Shredded Chicken: Precooked.
  • Shredded Mozzarella: This melts beautifully for a golden brown crust.
  • Basil Pesto: This is the same sauce used for the ricotta mixture.
  • Fresh basil leaves: Use for garnish.

How to Make Lasagna Roll Ups

Preheat your oven to 375°F (190°C). Grease a baking dish or casserole dish with cooking spray.

Make the pesto ricotta: In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, basil pesto, salt, and pepper. Mix well until all ingredients are evenly incorporated.

how to make pesto ricotta for lasagna roll ups

Cook the lasagna noodles: Bring a large pot of lightly salted water to a boil and cook the lasagna noodles until al dente, according to package directions. When the noodles are done cooking, lay them out flat on an oiled baking sheet and set aside.

Make the creamy garlic herb sauce

In a medium-sized saucepan, melt the butter over medium heat.

Once the butter is melted, add the minced garlic and dried herbs to the saucepan. Cook for about 1-2 minutes, stirring frequently, until the garlic becomes fragrant and slightly softened. Be careful not to let it brown.

Sprinkle the all-purpose flour into the mixture. Stir continuously for about 1-2 minutes to create a roux until there are no lumps.

Slowly pour the milk into the saucepan while whisking constantly to combine the flour mixture with the milk smoothly. Let the sauce simmer for a few minutes while constantly stirring then mix in the mozzarella cheese until it melts.

Add salt, pepper, and a pinch of ground nutmeg to the sauce. Taste and adjust the seasoning as desired.

Assemble the Lasagna Roll Ups

Spread some of the creamy garlic herb sauce and pesto in the prepared baking dish. Set aside.

Evenly spread 1 tablespoon of the pesto ricotta mixture on each of the cooked lasagna noodles then spoon on an even layer of shredded chicken. Carefully roll each lasagna noodle into a compact roll-up and place it seam-side down in a baking dish.

Tender chicken and pesto sauce rolled in lasagna noodles

Pour the creamy garlic herb sauce over the top of the chicken pesto roll-ups, making sure to cover them evenly. Spread ¼ cup of basil pesto over the sauce then sprinkle with shredded mozzarella cheese.

Cover the baking dish and bake for about 20-30 minutes or until the cheese is melted and bubbly. Remove the cover and continue baking for an additional 10 minutes, or until the cheese is lightly golden.

Step-by-step guide to making flavorful chicken pesto lasagna roll-ups

Pro Tips

  • Don’t overcook the pasta otherwise, it will become mushy in the oven.
  • In order to avoid the cooked lasagna noodles from sticking together, drizzle them with a bit of olive oil. Alternatively, cook a bit more than you’ll actually need so if some tear, you have back ups.
  • Shred your own cheese. It tastes better and melts beautifully. The pre-shredded stuff has anti-caking agents that prevent them from melting as easily and they sometimes have a grainy texture.

Recipe Variations

  • Protein: Lasagna roll ups with meat are absolutely delicious. Instead of shredded chicken, you can add ground beef, ground turkey, or Italian sausage.
  • Meatless: For a vegetarian option swap the meat for a veggie like eggplant, zucchini, spinach, or mushrooms. (If you go with either of the first two, draw out excess moisture by salting them first.)
  • Sauce: Want to keep it more traditional? Instead of pesto sauce, you can use marinara sauce.
  • Lasagna Rolls Up With No Ricotta Cheese: Swap the ricotta for cottage cheese or cream cheese.

Can Lasagna Roll Ups Be Made Ahead?

Absolutely! Before you begin to make this recipe, your shredded chicken and pesto sauce should already be made. But you an also assemble the chicken pesto lasagna roll-ups, cover them, and store them in the pan in the fridge 1-2 days in advance.

For longer storage, freeze it for up to 3 months in the freezer. Allow it to defrost in the fridge before baking. Alternatively, add 10 minutes to the cooking time.

Storing Leftovers

Once it has completely cooled, store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Reheat leftovers in the microwave.

Common Questions

Can you boil oven-ready lasagna noodles for roll ups?

Yes. Oven-ready noodles only take about 2 minutes to soften in boiled water and absorb less moisture from the meat sauce as they bake. So your lasagna is rich and moist.

Can you freeze lasagna roll ups?

You can freeze lasagna roll ups either right after assembling them or after they have cooked and cooled down. Store them in an airtight container in the fridge for up to 3 months.

How long does it take to cook lasagna roll ups?

Lasagna rolls ups take about 1 hour to make, from start to finish.

More Pesto Recipes:

Pesto Bruschetta Chicken

Pesto Potato Salad

Chicken Pesto Pasta Salad

Homemade Basil Pesto

DID YOU MAKE THIS RECIPE?

Leave a star rating and comment below to let us know your thoughts. You can also share the recipe on Instagram and tag @eatwell.withlex.

Creamy and indulgent chicken pesto lasagna roll-ups

Chicken Pesto Lasagna Roll Ups

Chicken lasagna roll ups are a delicious twist on classic lasagna. It's made with an easy homemade basil pesto ricotta mixture for a creamy, cheesy, comfort meal that's ready in less than one hour.
5 from 3 votes
Prep Time 30 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Italian
Servings 12 Rolls

Ingredients
  

For the Creamy Garlic Herb Sauce

  • 2 tbsp Butter
  • 2 tbsp Flour
  • cup Heavy Cream
  • 1/4 cup Parmesan Cheese grated
  • 1 tsp Parsley finely chopped
  • 1 tsp Dried Basil
  • ½ tsp Oregano
  • 3 Garlic Cloves grated
  • pinch Nutmeg
  • Salt and Pepper to taste

For the Pesto Ricotta Mixture

  • 8 oz Ricotta Cheese
  • 1 cup Shredded Mozzarella
  • 1/4 cup Parmesan Cheese
  • 1 Large Egg
  • cup Basil Pesto Sauce
  • Salt and Pepper to taste

For Lasagna Roll Ups

  • 8 Lasagna Noodles cooked according to package instructions
  • 2 cups Shredded Chicken
  • 1 cup Shredded Mozzarella
  • ¼ cup Basil Pesto
  • Fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray.
  • Make the pesto ricotta: In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, basil pesto salt, and pepper. Mix well until all ingredients are evenly incorporated.
  • Cook the lasagna noodles: Bring a large pot of lightly salted water to a boil and cook the lasagna noodles according to package directions. When the noodles are done cooking, lay them out flat on an oiled baking sheet and set aside.

Make the creamy garlic herb sauce

  • In a medium-sized saucepan, melt the butter over medium heat.
  • Once the butter is melted, add the minced garlic and dried herbs to the saucepan. Cook for about 1-2 minutes, stirring frequently, until the garlic becomes fragrant and slightly softened. Be careful not to let it brown.
  • Sprinkle the all-purpose flour into the mixture. Stir continuously for about 1-2 minutes to create a roux until there are no lumps.
  • Slowly pour the milk into the saucepan while whisking constantly to combine the flour mixture with the milk smoothly. Let the sauce simmer for a few minutes while constantly stirring then mix in the mozzarella cheese until it melts.
  • Add salt, pepper, and a pinch of ground nutmeg to the sauce. Taste and adjust the seasoning as desired.

Assemble the lasagna roll ups

  • Evenly spread 1 tablespoon of the pesto ricotta mixture on each of the cooked lasagna noodles then spoon on an even layer of shredded chicken. Carefully roll each lasagna noodle into a compact roll-up and place it seam-side down in a baking dish.
  • Pour the creamy garlic herb sauce over the top of the chicken pesto roll-ups, making sure to cover them evenly. Spread ¼ cup of basil pesto over the sauce then sprinkle with shredded mozzarella cheese.
  • Cover the baking dish and bake  for about 20-30 minutes or until the cheese is melted and bubbly. Remove the cover and continue baking for an additional 10 minutes, or until the cheese is lightly golden.
DID YOU MAKE THIS RECIPE?Share your creations on Instagram! Tag us @Eatwell.withlex and use #eatwellwithlex! Don’t forget to leave a star rating and comment.

Leave a Comment

Recipe Rating




6 comments

Homemade Chicken Noodle Soup with Bone Broth | Eat Well With Lex August 22, 2023 - 11:04 pm

[…] Chicken Pesto Lasagna Roll Ups […]

Reply
Instant Pot Lasagna Soup | Eat Well With Lex September 8, 2023 - 10:06 pm

[…] you love lasagna recipes, try my Chicken Pesto Lasagna Roll Ups and Classic Homemade Lasagna […]

Reply
Easy Baked Penne Vodka Pasta | Eat Well With Lex November 15, 2023 - 1:16 pm

[…] Looking for more pasta bake for family dinners? Check out my Chicken Pesto Lasagna Roll Ups! […]

Reply
Sadé December 6, 2023 - 10:43 pm

5 stars
I was curious about this recipe and decided to take a chance. To my surprise, it was delicious! I would definitely add this to my easy go to recipes for a weeknight dinner. The whole family enjoyed!!

Reply
Racolla December 7, 2023 - 11:37 am

5 stars
I can hardly wait to try this new recipe! The steps are very clear and easy to follow and this looks soo yummy!

Reply
Gretchen Bagwell February 21, 2024 - 3:17 am

5 stars
Y’all!!! THIS is now the ONLY way I’ll make lasagna!!! Even if I make a traditional red sauce lasagna, I’ll create it in this “rolled up” manner. This chicken pesto masterpiece was *chef’s kiss*! It would be perfect for weeknight family meals or to serve dinner guests. This one takes a bit of prep so plan accordingly, but oh my it is worth it!

Reply

You may also like