Chicken Lasagna Roll Ups

Introduction

These Chicken Lasagna Roll Ups deliver all the comforting flavor of classic lasagna in a fun, individual portion. You get a perfect bite in every roll, with creamy ricotta, savory chicken, and a rich, pesto-infused marinara sauce. They’re surprisingly simple to assemble and make for an impressive weeknight dinner or a great dish to share.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6 (2 roll ups per serving)

Ingredients

• 12 curly lasagna noodles
• salt for pasta water (as needed)
• 15 ounces part-skim ricotta cheese
• 3 cups shredded part-skim mozzarella cheese (divided)
• ⅓ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon minced garlic
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper
• 3 cups fully cooked shredded chicken breast (store bought rotisserie chicken works perfectly)
• 24 ounces marinara sauce (about 3 cups)
• ¼ cup half and half or heavy cream
• ½ cup pesto
• 1 tablespoon minced fresh parsley or thinly sliced fresh basil (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the curly lasagna noodles according to package directions for al dente. Drain, rinse with cool water to stop the cooking, and lay them flat on a sheet of parchment paper or a clean kitchen towel to prevent sticking.
2. While the noodles cook, prepare the filling. In a large bowl, combine the ricotta cheese, 1 ½ cups of the mozzarella cheese, Parmesan cheese, egg, minced garlic, salt, and pepper. Mix until well combined.
3. Stir the shredded chicken into the ricotta mixture until evenly distributed.
4. In a separate bowl, whisk together the marinara sauce and half and half (or heavy cream) until smooth. Pour about 1 cup of this sauce mixture into the bottom of a 9×13 inch baking dish, spreading it evenly.
5. Assemble the roll ups. Spread about 2 tablespoons of the pesto evenly across all 12 cooked lasagna noodles. Then, divide the chicken and ricotta filling evenly among the noodles, spreading it in an even layer down the length of each noodle.
6. Carefully roll up each noodle from one short end to the other. Place each roll-up seam side down in the prepared baking dish on top of the sauce.
7. Pour the remaining marinara sauce mixture over the top of the roll ups, then sprinkle with the remaining 1 ½ cups of mozzarella cheese.
8. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Let the dish rest for 5 minutes before serving. Garnish with minced parsley or fresh basil.

Variations

• Make it a Casserole: Skip rolling and layer the cooked noodles, pesto, chicken filling, and sauce in a baking dish like a traditional lasagna.
• Mini Appetizers: Use manicotti or cannelloni tubes and stuff them with the filling for a larger, pasta-shell presentation.
• Extra Crispy Top: For a more browned top, broil the roll ups for 1-2 minutes after baking, watching carefully to prevent burning.
• Single Serve: Assemble individual roll ups in smaller oven-safe dishes or ramekins for easy portioning and a personalized presentation.

Tips for Success

• Don’t Overcook Noodles: Cook the noodles just to al dente, as they will continue to soften in the oven. This prevents them from becoming mushy.
• Thicken Your Filling: If your ricotta mixture seems too loose, you can drain it in a fine-mesh strainer for 15-20 minutes before mixing.
• Easy Rolling: Lay the noodles on a flat surface and spread the filling, leaving a small border at one end to make starting the roll easier.
• Use Warm Chicken: Using slightly warm shredded chicken will help the cheese mixture blend more easily and keep the filling cohesive.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven for 15-20 minutes until warmed through.

FAQ

Can I make these ahead of time?

Yes, you can assemble the roll ups, place them in the baking dish, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the covered baking time if starting from cold.

Can I use no-boil lasagna noodles?

No, this recipe requires pre-boiled curly lasagna noodles for flexibility in rolling. No-boil sheets are too stiff and brittle for this method.

Can I freeze Chicken Lasagna Roll Ups?

Yes, assemble and bake as directed, then let cool completely. Wrap the dish tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat, covered, in a 350°F oven until hot.

My ricotta filling is runny. What happened?

This can happen if the ricotta is very wet or if the chicken was moist. Next time, drain the ricotta in a strainer and pat the shredded chicken dry with paper towels before mixing.

Can I use a different sauce?

Absolutely, while the marinara-cream-pesto combo is recommended, you can use any pasta sauce you like, such as a classic Bolognese, Alfredo, or a simple tomato basil sauce.

What’s the purpose of the half and half in the sauce?

It mellows the acidity of the marinara and creates a richer, creamier texture that complements the pesto flavor beautifully.