Chicken Lasagna Roll Ups

Introduction

You’ll love how these Chicken Lasagna Roll Ups take all the comforting, cheesy layers of a classic lasagna and turn them into elegant, individual servings. They are surprisingly easy to assemble, perfect for a family dinner or for impressing guests. Using rotisserie chicken keeps the prep quick, and the creamy pesto marinara sauce makes every bite unforgettable.

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).
2. 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 sheet of parchment paper to prevent sticking.
3. In a medium bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, Parmesan cheese, egg, minced garlic, ½ teaspoon salt, and black pepper. Mix until well combined.
4. Stir the shredded chicken into the cheese mixture.
5. In a separate bowl, whisk together the marinara sauce, half and half, and pesto until smooth.
6. Spread 1 cup of the prepared pesto marinara sauce on the bottom of a 9×13 inch baking dish.
7. Lay out a cooked lasagna noodle. Spread a generous ¼ cup of the chicken and cheese mixture evenly along the length of the noodle. Roll the noodle up from one short end to the other and place it seam-side down in the prepared baking dish. Repeat with the remaining noodles and filling.
8. Pour the remaining sauce over the tops of the roll ups in the dish, ensuring they are mostly covered. Sprinkle the remaining 2 cups of mozzarella cheese over the top.
9. Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
10. Let the roll ups rest for 5-10 minutes before serving. Garnish with fresh parsley or basil.

Variations

• Make Them Creamier: Spread a thin layer of the ricotta mixture on the noodle before adding the chicken filling for an extra cheesy interior.
• Add a Crunchy Top: Before the final bake, mix some panko breadcrumbs with a little melted butter and Parmesan and sprinkle over the cheese topping.
• Spice It Up: Add a pinch of red pepper flakes to the cheese mixture or use a spicy arrabbiata marinara sauce.
• Individual Servings: Assemble each roll up in a small, oven-safe ramekin or individual baking dish with a bit of sauce, perfect for a dinner party.

Tips for Success

• Don’t overcook your noodles. Boiling them just to al dente ensures they hold their shape for rolling and won’t become mushy in the oven.
• Let the cooked noodles cool slightly and lay them out separately to prevent tearing and sticking.
• Use a rotisserie chicken for maximum flavor and to save significant time.
• Let the baked roll ups rest for at least 5 minutes before serving. This allows the filling to set slightly, making them easier to serve neatly.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual portions on a microwave-safe plate and heat until warmed through, or cover the baking dish with foil and reheat in a 350°F oven for 15-20 minutes.

FAQ

Can I make these ahead of time?

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

Can I use regular lasagna noodles?

Yes, but the curly edges on “noodle ruffles” help hold the sauce and filling better. Regular flat noodles will work; just be gentle when rolling.

Can I freeze Chicken Lasagna Roll Ups?

Absolutely. Assemble, cover tightly with plastic wrap and foil, and freeze before baking. Thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

Can I use a different protein?

The recipe is written for chicken, but you could use ground beef, turkey, or Italian sausage that has been fully cooked and crumbled.

What can I substitute for the half and half?

You can use whole milk for a slightly lighter sauce, or simply omit it entirely. The sauce will be less creamy but still delicious.

My ricotta mixture seems too wet. What should I do?

Drain any liquid from your ricotta before mixing. Letting the assembled rolls sit for a few minutes before adding the top sauce can also help them firm up.