Chicken Lasagna Roll Ups

Introduction

This recipe transforms classic lasagna into a fun, elegant, and perfectly portioned dish. You get all the comforting flavors of chicken pesto lasagna in easy-to-serve individual bundles. It’s a guaranteed crowd-pleaser for both weeknights and entertaining.

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 generously salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking.
2. While the noodles cook, prepare the fillings. In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, Parmesan cheese, egg, minced garlic, ½ teaspoon salt, and black pepper. Mix until well combined.
3. In another bowl, combine the shredded chicken and pesto. Mix until the chicken is evenly coated.
4. In a third bowl, mix the marinara sauce with the half and half to create a creamy pink sauce.
5. Spread about ¾ cup of the creamy marinara sauce evenly over the bottom of a 9×13 inch baking dish.
6. Assemble the roll ups: Lay out a cooked noodle on a flat surface. Spread about 3 tablespoons of the ricotta mixture along the noodle. Top with a heaping ¼ cup of the pesto chicken. Roll the noodle up tightly from one end to the other. Place the roll-up seam-side down in the prepared baking dish. Repeat with the remaining noodles.
7. Pour the remaining creamy marinara sauce evenly over the roll ups in the dish. Sprinkle the remaining 2 cups of shredded mozzarella cheese over the top.
8. 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 bubbly and lightly browned.
9. Let the roll ups rest for 5 minutes before serving. Garnish with fresh parsley or basil.

Variations

• Grill Finish: For a smoky touch, place the baked, cheesy roll ups under the broiler for 2-3 minutes until the cheese is beautifully spotty and browned.
• Mini Appetizers: Use oven-ready wonton wrappers instead of lasagna noodles for bite-sized party appetizers; bake for a shorter time until crispy.
• Skillet Method: Assemble and bake the roll ups in a large oven-safe skillet for a rustic presentation that goes straight from stove to table.
• Spice It Up: Add a pinch of red pepper flakes to the ricotta mixture or use a spicy arrabbiata sauce in place of the marinara.

Tips for Success

• Use the “curly” (or wavy-edged) lasagna noodles as their texture helps hold the filling in place better than flat noodles.
• To prevent cracking, don’t overcook your lasagna noodles—al dente is key as they will soften further in the oven.
• Let the noodles cool slightly and lay them out separately before filling; this makes them much easier to handle and roll.
• For neat, consistent roll ups, use a measuring cup or spoon to portion the fillings for each noodle.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave 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! Assemble the roll ups, place them in the baking dish with sauce and cheese, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.

Can I use no-boil lasagna noodles?

This recipe is designed for traditional, pre-boiled noodles. No-boil noodles require more liquid to cook, so using them here may result in dry roll ups.

Can I freeze Chicken Lasagna Roll Ups?

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

What can I use instead of half and half?

You can substitute it with whole milk, though the sauce will be slightly less rich, or use an equal amount of additional marinara sauce for a lighter version.

Is the pesto flavor strong?

The pesto provides a distinct, herby flavor mixed with the chicken, but it is balanced by the creamy ricotta and marinara. You can reduce the amount to ⅓ cup for a milder taste.

Can I use a different type of cheese?

The listed cheeses provide the classic lasagna flavor. Cottage cheese can be substituted for ricotta if strained, and provolone or fontina can replace some of the mozzarella for a different melt.