Chicken Pesto Lasagna Roll-Ups for National Pasta Day
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Happy National Pasta Day! To celebrate this day, I have a fun and flavorful chicken pesto lasagna roll-up for you all. I love to make lasagna roll-ups because they are easier to serve than regular lasagna. Since they are rolled, it’s much easier to dish up a roll than layers of noodles, sauce, and cheese that want to slip and slide all over as you attempt to serve it from the pan.
Now, this lasagna roll-up gets a change of flavor by incorporating chicken instead of beef or sausage and it also has the addition of pesto. It also incorporates a simple made from scratch white sauce. In a pinch, you could substitute some prepared alfredo sauce and I think it would work fine.
I made this dish when we had 2 young men over as dinner guests. Everyone loved the dish. Since making it, my two boys have actually requested several times now to have me make it again. You could even make it with homemade sauce, but I used good old bottled sauce for this recipe.
Ingredients for Chicken Pesto Lasagna Roll-Ups
- LASAGNA NOODLES
- BUTTER
- ALL-PURPOSE FLOUR
- MILK
- SALT AND PEPPER
- COOKED CHICKEN (ROTISSERIE CHICKEN WORKS WELL HERE)
- RICOTTA CHEESE
- BASIL STORE-BOUGHT PESTO
- MOZZARELLA CHEESE
- MARINARA SAUCE
- PARMESAN CHEESE
Instructions for Chicken Pesto Lasagna Roll-Ups
Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit. Lightly spray a 9×13 baking dish with nonstick spray and set it aside.
Cook the Noodles: In a large pot of boiling salted water, boil the lasagna noodles according to the package directions for al dente. Once cooked, drain them well and set them aside.
Make the White Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook until it’s lightly browned, about 1-2 minutes. Gradually add the milk while whisking constantly, and cook until the mixture thickens, about 3-4 minutes. Season with salt and pepper to taste.
Prepare the Baking Dish: Spread 1/2 cup of the white sauce on the bottom of the prepared baking dish.
Mix the Filling: In a large bowl, stir together the shredded chicken, ricotta cheese, pesto, 1 cup of the shredded mozzarella, and salt and pepper to taste.
Assemble the Roll-Ups: Lay the cooked lasagna noodles flat on a clean surface. Spread about 1/3 cup of the ricotta mixture evenly along each noodle, leaving about 1 inch uncovered at the end. Roll up each noodle towards the uncovered end and place them seam side down in the baking dish.
Add Sauces and Cheese: Top the lasagna roll-ups with the remaining white sauce. Then, spread 1 cup of marinara sauce over the top and sprinkle with the remaining 1 cup of shredded mozzarella.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the lasagna rolls are heated through and the cheese is beginning to brown.
Serve: To serve, spread 2 tablespoons of marinara sauce on each plate and place a lasagna roll on top. Garnish with grated Parmesan, if desired. Enjoy your delicious Chicken Pesto Lasagna Roll-Ups! They make a comforting and flavorful meal that’s sure to impress. Happy cooking!
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can assemble the lasagna roll-ups and store them in the refrigerator for up to 24 hours before baking. When you’re ready to bake, just follow the recipe’s baking instructions.
What can I use as a substitute for ricotta cheese?
If you don’t have ricotta cheese, you can use cottage cheese or cream cheese as substitutes. Just make sure to blend the cottage cheese to a smooth consistency before using.
Can I use a different type of cheese instead of mozzarella?
Yes, feel free to use other types of cheese like provolone, fontina, or even a combination of cheeses to suit your taste.
How do I reheat leftovers?
Reheat the leftover lasagna roll-ups in the oven at 350 degrees Fahrenheit until warmed through, about 15-20 minutes. You can also microwave them for 2-3 minutes, though the oven will help maintain the texture.
What can I serve alongside these lasagna roll-ups?
These roll-ups pair well with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.
For more recipes like this, try:
Chicken Pesto Lasagna Roll-Ups
Real Mom Kitchen
Equipment
Ingredients
- 12 lasagna noodles
- 2 Tbsp butter
- 2 Tbsp flour
- 2 cups milk I used skim
- Kosher salt and freshly ground black pepper to taste
- 2 cups chicken breast shredded
- 3 ¼ cups ricotta cheese
- ¾ cup basil pesto
- 2 cups mozzarella cheese shredded and divided
- 24 oz jar marinara sauce, divided
- Grated Parmesan for serving
Instructions
- Preheat the oven to 375 degrees F. Spray a 9×13 baking dish with nonstick spray and set aside..
- In a large pot of boiling salted water, cook lasagna according to package instructions; drain well.
- In a large saucepan, prepare a white sauce by melting the butter. then whisk in the flour until lightly browned, about 1-2 minutes. Slowly whisk in the milk and cook, whisking constantly, until thickened, about 3-4 minutes; season with salt and pepper to taste.
- Spread 1/2 cup of the white sauce in the bottom of the prepared baking dish.
- In a large bowl, combine the chicken, ricotta, pesto, 1 cup of the mozzarella, salt and pepper, to taste. Lay the noodles flat and spread about 1/3 cup ricotta mixture evenly along each noodle leaving about 1 inch uncovered at the end.
- Roll up toward the uncovered end of each noodle and place seam side down in the baking dish.
- Top with remaining white sauce. Then top with 1 cup of marinara and sprinkle with remaining 1 cup of mozzarella.
- Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
- To serve, place 2 Tbsp of marinara on the plate and place lasagna roll on top. Then garnished with Parmesan, if desired. Serves 6.
Nutrition
Recipe adapted from Damn Delicious.
