Description

These Creamy Chicken Pesto Lasagna Roll-Ups are a delicious twist on traditional lasagna. Tender lasagna noodles are rolled up with a creamy chicken and pesto filling, then baked in a flavorful marinara sauce with gooey melted cheese. Perfect for dinner, these roll-ups are sure to impress!

Ingredients

Units Scale

12 lasagna noodles

2 tablespoons olive oil

2 cups cooked chicken, shredded (rotisserie chicken works great)

1/2 cup pesto (store-bought or homemade)

1 cup ricotta cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup heavy cream

2 cups marinara sauce (store-bought or homemade)

Salt and pepper to taste

Fresh basil, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Lasagna Noodles: Cook the lasagna noodles according to package directions. Drain and set aside. Lay them flat on a parchment-lined sheet to prevent sticking.
Prepare the Filling: In a large bowl, combine the shredded chicken, pesto, ricotta cheese, 1/2 cup mozzarella, Parmesan cheese, and heavy cream. Stir until well combined. Season with salt and pepper to taste.
Assemble the Roll-Ups: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Take each lasagna noodle and spread a generous amount of the chicken-pesto mixture along the length of the noodle. Roll up the noodles tightly and place them seam-side down in the baking dish.
Top with Sauce and Cheese: Once all the roll-ups are in the dish, pour the remaining marinara sauce over the top of the roll-ups. Sprinkle the remaining mozzarella cheese over the sauce.
Bake: Cover the baking dish with foil and bake for 25-30 minutes. After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and bubbly.

Serve: Let the lasagna roll-ups rest for a few minutes before serving. Garnish with fresh basil if desired.

Notes

For a lighter version, you can substitute the heavy cream with half-and-half or milk.
If you don’t have pesto on hand, you can make a simple basil pesto by blending fresh basil, garlic, olive oil, pine nuts, and Parmesan cheese.

These roll-ups can be made ahead of time and stored in the fridge for up to 2 days before baking.