Chicken Lasagna Roll Ups

Introduction

This Chicken Lasagna Roll Ups recipe delivers all the comforting flavors of classic lasagna in a fun, single-serve package. They’re easier to assemble than a layered casserole and perfect for portioning. You’ll love the creamy, savory filling and the bright touch of pesto mixed into the sauce.

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). Lightly grease a 9×13-inch baking dish with cooking spray or oil.
2. Cook the lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain and lay the noodles flat on a sheet of parchment paper or a clean kitchen towel to prevent sticking.
3. In a large bowl, combine the ricotta cheese, 1 ½ cups of the mozzarella cheese, the Parmesan cheese, egg, minced garlic, ½ teaspoon salt, and black pepper. Stir until well mixed. Gently fold in the shredded chicken.
4. In a separate medium bowl, whisk together the marinara sauce, half and half, and pesto until smooth. Spread about ¾ cup of this sauce mixture into the bottom of the prepared baking dish.
5. Lay out a cooked noodle. Spread about ⅓ cup of the chicken and cheese filling evenly along the length of the noodle. Carefully roll the noodle up from one end to the other and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
6. Pour the remaining sauce evenly over the tops of the roll-ups in the baking dish. Sprinkle the remaining 1 ½ cups of mozzarella cheese over the top.
7. Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
8. Let the roll-ups rest for 5 minutes after removing from the oven. Garnish with fresh parsley or basil before serving.

Variations

• Make it Spicy: Add a pinch of red pepper flakes to the ricotta filling or the sauce for a subtle kick.
• Individual Portions: Assemble the roll-ups in smaller, oven-safe dishes for perfect single servings to freeze or serve directly.
• Crispy Top: For a golden-brown finish, broil the dish for 1-2 minutes after baking (watch closely to prevent burning).
• Low-Carb Version: Substitute the lasagna noodles for large zucchini slices, roasted until pliable, before filling and rolling.

Tips for Success

• Ensure your noodles are fully drained and laid out flat before filling; patting them dry with a paper towel helps the filling stick.
• Don’t overfill the noodles—using about ⅓ cup of filling per noodle is ideal for rolling without too much mess.
• Using pre-cooked rotisserie chicken is a major time-saver and adds great flavor.
• Let the roll-ups rest for 5-10 minutes after baking. This helps them set up, making them easier to serve.

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 baking 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! Assemble the roll-ups and pour the sauce over them (but hold the final layer of mozzarella). Cover and refrigerate for up to 24 hours. Add the cheese and bake as directed, adding 5-10 minutes to the covered baking time.

Can I freeze Chicken Lasagna Roll Ups?

Absolutely. Assemble them in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.

What can I use instead of half and half?

You can use an equal amount of heavy cream, whole milk, or even a plant-based milk for a lighter option, though the sauce will be less rich.

My noodles keep tearing. How can I prevent this?

Be sure not to overcook the noodles—al dente is key as they will soften further in the oven. Handle them gently and use the curly-edged noodles as they are more sturdy.

Can I use a different type of pasta?

This recipe is designed for traditional lasagna noodles. Using no-boil noodles is not recommended as they may not roll properly.

Is the pesto necessary?

The pesto adds a wonderful herby, garlicky depth to the sauce, but you can omit it if needed. Simply use 3 cups of plain marinara sauce.