Chicken Lasagna Roll Ups

Introduction

This Chicken Lasagna Roll Ups recipe transforms classic lasagna into elegant individual portions. You’ll love the combination of creamy ricotta, savory shredded chicken, and the vibrant kick from pesto folded into the sauce. It’s a perfect make-ahead meal that’s both impressive and comforting.

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 water to a boil, salt it generously, and cook the lasagna noodles according to package directions for al dente. Drain and lay the noodles flat on parchment paper or clean kitchen towels to prevent sticking.
3. In a large bowl, combine the ricotta cheese, 1 ½ cups of the mozzarella cheese, Parmesan cheese, egg, minced garlic, ½ teaspoon salt, and black pepper. Stir until well combined.
4. Gently fold the shredded chicken into the cheese mixture until evenly distributed.
5. In a separate bowl or measuring cup, whisk together the marinara sauce, half and half (or heavy cream), and pesto.
6. Spread about 1 cup of the prepared pesto marinara sauce evenly over the bottom of the greased baking dish.
7. Take one cooked lasagna noodle and lay it flat. Spread about ¼ cup of the chicken and cheese filling evenly along the length of the noodle. 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.
8. Pour the remaining sauce over the roll-ups in the dish, ensuring they are all covered. Sprinkle the remaining 1 ½ cups of mozzarella cheese over the top.
9. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
10. Let the dish rest for 5-10 minutes before serving. Garnish with fresh parsley or basil.

Variations

• Skillet Method: Prepare the roll-ups as directed but bake them in a large oven-safe skillet for a rustic presentation.
• No-Pesto Twist: Omit the pesto and cream from the sauce, using plain marinara for a more traditional flavor.
• Spicy Kick: Add a pinch of red pepper flakes to the cheese filling or the sauce for a bit of heat.
• Appetizer-Sized: Cut the cooked lasagna noodles in half crosswise before filling to create smaller, bite-sized roll-ups perfect for parties.

Tips for Success

• Ensure your cooked noodles are completely dry and laid flat before filling to prevent tearing and make rolling easier.
• Don’t overfill the noodles; using about ¼ cup of filling per noodle ensures they roll up neatly without squeezing out.
• Letting the dish rest after baking allows the filling to set slightly, making it easier to serve neat portions.
• If using fresh pasta sheets, par-boil them for just 1-2 minutes so they remain pliable for rolling.

Storage & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions until hot throughout.

FAQ

Can I make these ahead of time?

Yes. Assemble the roll-ups, cover tightly, and refrigerate for up to 24 hours before baking. You may need to 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 freeze the entire dish or individual portions tightly wrapped. Thaw in the refrigerator overnight and reheat, covered, in the oven.

What can I use instead of rotisserie chicken?

You can use any leftover cooked and shredded chicken breast, or poach and shred your own. Canned chicken (well-drained) can work in a pinch.

Do I have to use curly lasagna noodles?

No, regular lasagna noodles work fine. The curls help hold the sauce, but any flat, no-boil, or regular lasagna noodle will work.

Why is there cream in the sauce?

The half and half or heavy cream mellows the acidity of the marinara and helps integrate the pesto for a smoother, richer sauce.

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

Drain any liquid from your ricotta if it’s very watery. Ensure your shredded chicken is not overly moist, and make sure you’ve used a large egg. The mixture will firm up as it bakes.