Chicken Lasagna Roll Ups

Introduction

These Chicken Lasagna Roll Ups transform the classic comfort food into perfect, individual portions with a fun twist. You’ll love the creamy ricotta filling packed with seasoned shredded chicken, all rolled up in curly pasta and baked in a simple, herby marinara sauce. They’re impressive for company, yet simple enough for a satisfying weeknight dinner.

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). Lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
3. While the noodles cook, prepare the sauce. In a medium bowl, mix the marinara sauce, half and half (or heavy cream), and pesto until well combined. Spread about 1 cup of this sauce mixture evenly over the bottom of the prepared baking dish.
4. In a large bowl, make the filling. Combine the ricotta cheese, 2 cups of the shredded mozzarella, Parmesan cheese, egg, minced garlic, ½ teaspoon salt, and black pepper. Stir until smooth and fully incorporated. Fold in the shredded chicken.
5. Assemble the roll ups. Take one cooked noodle and lay it flat. Spoon about ⅓ cup of the chicken-ricotta mixture along the length of the noodle, spreading it into an even layer. Carefully roll the noodle up from one end to the other.
6. Place the roll up seam-side down in the sauced baking dish. Repeat with the remaining noodles and filling, arranging them snugly in the dish.
7. Pour the remaining sauce mixture evenly over the top of the assembled roll ups. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
8. Cover the dish tightly with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
9. Let the roll ups rest for 5 minutes after removing from the oven. Garnish with fresh parsley or basil before serving.

Variations

• Vegetable Addition: Sauté finely chopped spinach or mushrooms, squeeze out any excess liquid, and mix it into the ricotta filling before adding the chicken.
• Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to the ricotta filling or the marinara-pesto sauce.
• Different Sauces: Swap the pesto-marinara blend for a creamy Alfredo sauce or a sun-dried tomato pesto for a different flavor profile.
• Open-Faced Serving: For a quicker version, layer the cooked noodles flat in the dish, top with the chicken-ricotta mixture and sauce, then bake. You’ll get all the flavor with less rolling.

Tips for Success

• Ensure your noodles are well-drained and laid out separately to prevent tearing when you roll them.
• Use room temperature ricotta and egg for a smoother, easier-to-spread filling that won’t be lumpy.
• Don’t overfill the noodles. Using about ⅓ cup of filling per noodle prevents the rolls from bursting open during baking.
• Let the baked roll ups rest for 5-10 minutes before serving. This allows the filling to set, making them easier to serve neatly.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through (about 15-20 minutes), or microwave individual portions for 1-2 minutes.

FAQ

Can I make these ahead of time?

Yes, you can assemble the roll ups completely (through step 7) up to a day in advance. Cover tightly and refrigerate. Add 5-10 minutes to the covered baking time when you’re ready to cook.

Can I use no-boil lasagna noodles?

It’s not recommended for this recipe. The structure and pliability of pre-boiled traditional noodles are essential for easy rolling.

My filling seems dry. What can I do?

Ensure your shredded chicken is moist. Using rotisserie chicken with its natural juices helps. You can also stir a tablespoon of the sauce or a splash of olive oil into the ricotta mixture.

Can I freeze Chicken Lasagna Roll Ups?

Absolutely. Assemble and bake as directed, then let cool completely. Wrap the dish well and freeze for up to 2 months. Thaw overnight in the fridge and reheat, covered, in the oven until hot.

What can I use instead of pesto?

If you don’t have pesto, you can substitute it with 2 tablespoons of olive oil mixed with 1 teaspoon of dried Italian seasoning and an extra clove of minced garlic.

Why is there cream in the sauce?

The half and half or heavy cream helps mellow the acidity of the marinara and marries it with the pesto, creating a richer, silkier sauce that coats the rolls beautifully.