Chicken Lasagna Roll Ups

Introduction

This dish transforms traditional lasagna into elegant, individual roll-ups, perfect for weeknight dinners or special occasions. You get all the comforting flavors of cheesy chicken lasagna in a fun, easy-to-serve format. Using pre-cooked chicken like rotisserie makes assembly surprisingly quick.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6

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. Bring a large pot of generously salted water to a boil. Cook the lasagna noodles according to package directions for al dente. Drain and lay the noodles flat on a clean kitchen towel or parchment paper to prevent sticking.
2. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
3. In a medium bowl, combine the ricotta cheese, 1 ½ cups of the shredded mozzarella, the Parmesan cheese, egg, minced garlic, ½ teaspoon salt, and black pepper. Mix well until smooth and combined.
4. Stir the shredded chicken into the ricotta mixture until evenly distributed.
5. In a separate bowl or liquid measuring cup, whisk together the marinara sauce and the half and half (or heavy cream).
6. Spread 1 cup of the thinned marinara sauce evenly over the bottom of the prepared baking dish.
7. Lay a cooked lasagna noodle flat on your work surface. Spread about 1 tablespoon of pesto evenly over the noodle.
8. Spoon a heaping ⅓ cup of the chicken and cheese mixture along the length of the noodle, spreading it into an even layer.
9. Carefully roll the noodle up from one short end to the other. Place the roll-up seam-side down in the baking dish on top of the sauce. Repeat with the remaining noodles and filling.
10. Pour the remaining thinned marinara sauce evenly over the roll-ups in the dish. Sprinkle the remaining 1 ½ cups of shredded mozzarella cheese over the top.
11. Cover the dish tightly with aluminum foil and bake for 20 minutes.
12. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and just starting to brown.
13. Let the roll-ups cool in the dish for 5-10 minutes before serving. Garnish with fresh parsley or basil.

Variations

• Spice It Up: Add a pinch of red pepper flakes to the ricotta mixture or stir a teaspoon into your pesto before spreading.
• Crispy Top: For a deeper golden-brown top, switch your oven to broil for the final 1-2 minutes of cooking, watching carefully to prevent burning.
• Freezer-Friendly: Assemble the roll-ups and place them in the baking dish with sauce. Cover and freeze before baking. Thaw overnight in the refrigerator before baking as directed (you may need to add 5-10 minutes to the covered baking time).
• Appetizer-Sized: Cut the cooked lasagna noodles in half crosswise to create 24 shorter noodles, then fill and roll for perfect bite-sized party appetizers.

Tips for Success

• Use a kitchen towel or parchment paper to dry the noodles after boiling; this prevents them from becoming soggy and makes them much easier to roll.
• Don’t overfill the noodles. A heaping ⅓ cup of filling is the perfect amount—too much will cause them to burst open while baking.
• Let the dish rest for 5-10 minutes after baking. This allows the filling to set slightly, making the roll-ups easier to serve without falling apart.
• If your noodles have very curly edges, you can trim them slightly for easier rolling, but leaving them on adds nice texture.

Storage & Reheating

Store leftover roll-ups in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a baking dish, add a splash of water or extra sauce, cover with foil, and warm in a 350°F (175°C) oven for 15-20 minutes, or until heated through. You can also reheat single servings in the microwave for 1-2 minutes.

FAQ

Can I make these ahead of time?

Yes, you can assemble the roll-ups in the dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since you’re starting with a cold dish.

Can I use no-boil lasagna noodles?

It’s not recommended for this recipe. The texture and pliability of traditional boiled noodles are essential for easy rolling without cracking.

My ricotta mixture seems runny. What happened?

This is usually due to a very large egg or especially moist ricotta. You can drain the ricotta in a fine-mesh strainer for 10-15 minutes before mixing, or add an extra tablespoon of Parmesan cheese to help thicken it.

Can I substitute the pesto?

The pesto adds major flavor, but if you need to omit it, increase the garlic in the ricotta mixture to 2 teaspoons and consider adding ½ teaspoon of Italian seasoning to compensate.

Can I use a different kind of sauce?

Absolutely. Any thick, flavorful pasta sauce will work, such as a garlic Alfredo sauce or a spicy arrabbiata. Just skip the step of mixing it with the half and half if using a cream-based sauce.

Is the half and half necessary?

It helps create a creamier, richer sauce that doesn’t dry out in the oven. You can substitute it with whole milk in a pinch, though the sauce will be slightly less rich.