Description
These creamy chicken pesto lasagna roll ups are a delicious twist on traditional lasagna. Filled with shredded chicken, creamy ricotta, gooey mozzarella, and vibrant basil pesto, they’re rolled up in tender lasagna noodles and baked to bubbly perfection. Great for a weeknight dinner or feeding a crowd
Ingredients
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9 lasagna noodles, cooked and drained
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2 cups cooked shredded chicken (rotisserie works great)
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1 cup ricotta cheese
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1 cup mozzarella cheese, shredded (plus extra for topping)
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1/3 cup grated Parmesan cheese
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1/2 cup basil pesto
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1 cup heavy cream
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups milk
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Salt and pepper, to taste
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1/2 teaspoon garlic powder
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Fresh basil, for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Make the cream sauce: In a saucepan over medium heat, melt the butter. Whisk in flour and cook for 1 minute. Slowly whisk in milk and heavy cream. Add garlic powder, salt, and pepper. Simmer until thickened, about 5–7 minutes. Set aside.
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Make the filling: In a large bowl, mix shredded chicken, ricotta, mozzarella, Parmesan, pesto, and a pinch of salt and pepper.
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Assemble the roll ups: Lay lasagna noodles flat. Spread about 1/4 cup of filling onto each noodle, then roll them up.
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Layer and bake: Spread a thin layer of the cream sauce on the bottom of the baking dish. Place roll ups seam-side down. Pour remaining sauce on top and sprinkle with more mozzarella.
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Bake uncovered for 25–30 minutes, or until bubbly and golden.
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Garnish with fresh basil if desired and serve warm.
Notes
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You can prep these a day ahead and refrigerate before baking.
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Swap in spinach or sun-dried tomatoes for a veggie boost.
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Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 roll up
- Calories: 490
- Sugar: 3g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg