Introduction
This dish takes the classic comfort of lasagna and transforms it into elegant, easy-to-serve individual portions. The creamy ricotta filling is packed with chicken and rolled into tender noodles, all smothered in a pesto-infused marinara sauce. You get all the delicious flavor in a fraction of the time it takes to make a traditional layered lasagna.
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
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- 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 the noodles flat in a single layer on parchment paper or a clean kitchen towel to prevent sticking.
- While the noodles cook, prepare the filling. In a large bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix until well combined.
- Gently fold the shredded chicken into the ricotta mixture.
- In a separate medium bowl, whisk together the marinara sauce, half and half (or heavy cream), and pesto until smooth.
- Spread 1 cup of the pesto marinara sauce evenly over the bottom of the prepared baking dish.
- Assemble the roll-ups: Place a lasagna noodle flat on your work surface. Spread about ⅓ cup of the chicken and ricotta mixture evenly over the noodle, leaving about a half-inch bare at one end. Starting from the filled end, roll the noodle up tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
- Pour the remaining pesto marinara sauce evenly over the tops of the roll-ups in the dish.
- Sprinkle the remaining 2 cups of shredded mozzarella cheese over the sauce.
- 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 melted and bubbly.
- Let the roll-ups rest for 5 minutes after removing from the oven. Garnish with fresh parsley or basil before serving.
Variations
- Make Ahead: Assemble the roll-ups, cover, and refrigerate for up to a day before baking. Add 5-10 minutes to the covered baking time if baking straight from the fridge.
- Freezer-Friendly: Assemble and freeze the unbaked roll-ups. Thaw overnight in the refrigerator before baking as directed.
- Serving Style: For a more formal presentation, bake each roll-up in a large muffin tin cup with sauce, creating individual “lasagna cups.”
- Creamier Sauce: Reserve some of the ricotta mixture and dollop it over the roll-ups before adding the final layer of mozzarella cheese.
Tips for Success
- Use the curly-edged lasagna noodles (also called “lasagne ricce”) as their ridges help hold the filling in place.
- Let the cooked noodles drain well and lay them flat to cool slightly; this makes them much easier to handle and roll without tearing.
- Don’t overfill the noodles. Using about ⅓ cup of filling per noodle is the perfect amount for a roll that holds together.
- Let the baked dish rest for 5 minutes before serving. This allows the filling to set slightly, making them easier to plate.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in a covered oven-safe dish at 350°F until warmed through, or microwave in 30-second intervals until hot.
FAQ
Can I use no-boil lasagna noodles?
No, this recipe is designed for standard noodles that you boil first. No-boil noodles require a different amount of moisture and may not roll properly.
Can I use fresh mozzarella instead of shredded?
Shredded part-skim melts more evenly and gives a better texture for the topping. Fresh mozzarella has more moisture and can make the sauce watery.
Can I make this vegetarian?
While you cannot change the ingredients as provided, a common variation would be to simply omit the chicken, but the recipe as written requires it.
What can I substitute for the half and half?
Heavy cream is listed as a direct alternative. You could also use whole milk in a pinch, though the sauce will be slightly less rich.
Why do I need to cover it with foil to bake?
Covering with foil traps steam, which heats the filling through thoroughly and prevents the exposed cheese from burning before the inside is hot.
Can I double this recipe?
Yes, simply double all ingredients and use two 9×13 baking dishes. The baking time may need a slight increase.