Chicken Lasagna Roll Ups

Introduction

These Chicken Lasagna Roll Ups transform classic comfort food into a perfectly portioned, elegant dinner. They combine tender shredded chicken, creamy cheeses, and bright pesto into neat rolls that are both fun to make and impressive to serve. You’ll love how the rich marinara cream sauce makes them incredibly cozy and satisfying.

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). Bring a large pot of generously salted water to a boil. Cook the curly lasagna noodles according to package directions until al dente. Drain and lay them flat on a sheet of parchment paper or clean kitchen towels to prevent sticking.
2. While the noodles cook, prepare the filling. In a large bowl, mix together the ricotta cheese, 2 cups of the shredded mozzarella cheese, Parmesan cheese, egg, minced garlic, salt, and black pepper until well combined.
3. Stir in the shredded chicken until it is evenly distributed throughout the cheese mixture.
4. In a medium bowl, whisk together the marinara sauce and the half and half. Spread about 1 cup of this sauce mixture evenly over the bottom of a 9×13 inch baking dish.
5. Spread about ½ cup of the pesto evenly over the 12 cooked lasagna noodles.
6. Divide the chicken and cheese filling evenly among the 12 noodles, spreading it into a thin, even layer over the pesto.
7. Tightly roll up each noodle from one short end to the other. Place each roll-up seam-side down in the baking dish over the sauce.
8. Pour the remaining marinara cream sauce over the top of the roll-ups, covering them as evenly as possible.
9. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
10. Cover the baking dish tightly with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the sauce is hot.
11. Let cool for 5-10 minutes before serving. Garnish with minced fresh parsley or basil.

Variations

• No-Boil Method: Use oven-ready (no-boil) lasagna noodles. Spread the pesto and filling on the dry noodles, roll them up, and add an extra ½ cup of water to the sauce in the bottom of the dish before baking.
• Individual Servings: Assemble the roll-ups in two smaller 8×8 dishes. Bake one now and freeze the other, covered tightly, for an easy future meal.
• Crispy Top: For a browned, crispy cheese top, broil the roll-ups for the final 1-2 minutes of cooking, watching closely to prevent burning.
• Sauce on the Side: Serve with extra warm marinara or pesto on the side for dipping, especially if kids prefer a simpler presentation.

Tips for Success

• Use a rotisserie chicken for the easiest and most flavorful shortcut. Let it cool slightly before shredding to avoid burning your fingers.
• Spread the filling all the way to the edges of the noodles, but keep the layer thin so the rolls close easily without squeezing out.
• Let the roll-ups rest for 5-10 minutes after baking. This allows them to set, making them much easier to serve neatly.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions in 60-second intervals until hot throughout.

FAQ

Can I make these ahead of time?

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

Can I freeze Chicken Lasagna Roll Ups?

Absolutely. Assemble and bake as directed. Let cool completely, then wrap the entire dish (or individual portions) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat, covered, in a 350°F oven until hot.

Can I use a different pasta?

The curly edges of the noodles specified help hold the filling in place. Standard lasagna noodles will work, but the filling may squeeze out the sides more easily during rolling.

Do I have to use pesto?

While the pesto adds great flavor, you can omit it. Simply spread the chicken and cheese filling directly onto the cooked noodles.

What can I use instead of half and half?

You can substitute whole milk for a lighter sauce, though it will be slightly less rich. For a dairy-free option, use an unflavored, unsweetened plant-based cream.

My cheese filling is too loose. How can I thicken it?

Ensure your ricotta is well-drained. If using a very moist rotisserie chicken, pat it dry with paper towels before adding it to the cheese mixture.