Chicken Lasagna Roll Ups

Introduction

This dish combines the comforting flavors of a classic lasagna with the fun, portioned appeal of roll-ups. You’ll love how the creamy ricotta filling, savory shredded chicken, and vibrant pesto come together inside each noodle. It’s a fantastic way to enjoy a lasagna-inspired meal without the long assembly and bake time.

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. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Bring a large pot of 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.
3. In a large mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, Parmesan cheese, egg, minced garlic, salt, and black pepper. Stir until well blended.
4. To the cheese mixture, add the shredded chicken and pesto. Gently fold everything together until the chicken is evenly coated.
5. Pour the marinara sauce into the prepared baking dish and stir in the half and half or heavy cream, spreading the mixture into an even layer.
6. Place one cooked lasagna noodle on a flat surface. Spread a generous ⅓ cup of the chicken and cheese filling evenly along the length of the noodle. Carefully roll the noodle up from one short end to the other.
7. Place the roll-up seam-side down in the sauced baking dish. Repeat with the remaining noodles and filling.
8. Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the top of all the roll-ups.
9. Cover the dish tightly 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.
10. Let the roll-ups rest for 5 minutes after removing from the oven. Garnish with fresh parsley or basil before serving.

Variations

• Lighter Bake: Instead of baking, after assembling, cover and refrigerate for up to a day. When ready, bake covered for 30-35 minutes and uncovered for 10 minutes.
• Individual Portions: Assemble each roll-up in a large muffin tin cup for perfectly portioned, single-serve meals.
• Creamy Pesto Sauce: Skip adding the pesto to the filling. Instead, mix it directly into the marinara and cream sauce before pouring it into the baking dish.
• Cheesy Crust: For a crispier top, use the broiler for the final 1-2 minutes of cooking, watching closely to prevent burning.

Tips for Success

• Don’t overcook the noodles. Al dente noodles are much easier to roll without tearing.
• Use a rotisserie chicken to save significant prep time. Ensure the chicken is finely shredded so it blends well into the filling.
• Let the roll-ups rest for 5 minutes after baking. This allows the filling to set slightly, making them easier to serve.
• If your pesto is very thick, you can thin it with a teaspoon of olive oil before mixing it into the filling for easier incorporation.

Storage & Reheating

Store leftover roll-ups in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual portions for 1-2 minutes.

FAQ

Can I use no-boil lasagna noodles?

It’s not recommended for this recipe. The traditional boilable noodles are more pliable and easier to roll without cracking.

Can I make these ahead of time?

Absolutely. You can assemble the roll-ups in the sauced dish, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

Can I freeze Chicken Lasagna Roll Ups?

Yes, for up to 3 months. Assemble and bake as directed, let cool completely, then wrap the dish tightly. Thaw in the refrigerator overnight and reheat, covered, in a 350°F oven until hot.

What can I substitute for the half and half?

You can use an equal amount of whole milk, although the sauce will be slightly less rich. For a dairy-free option, unsweetened plain almond or oat milk can work in a pinch.

My filling seems dry. What happened?

This is often due to the shredded chicken being too dry. Next time, you can mix a tablespoon of the marinara sauce into the filling to add moisture. Using a juicy rotisserie chicken helps.

Can I use a different meat?

The recipe is designed for pre-cooked shredded chicken, but you could substitute an equal amount of cooked and crumbled Italian sausage or ground turkey.