What the heck is this?
Imagine all the best parts of lasagna — tender pasta, creamy sauce, savory filling — but rolled up into perfect little bundles of joy, stuffed with shredded chicken and pesto, and baked in a dreamy Alfredo-style sauce. These lasagna roll ups are elegant enough for date night but easy enough for a Tuesday. Plus, they look fancy on the plate (hello, dinner party potential) and are freezer-friendly for future-you.
Why You’ll Love This Recipe
• A fun, rolled-up twist on traditional lasagna
• Creamy, cheesy, basil-packed goodness in every bite
• Easy to portion — perfect for meal prep or serving a crowd
• Bakes beautifully and reheats like a champ
• Sneaky way to use up leftover rotisserie chicken
The Good Stuff You’ll Need
• 8–10 lasagna noodles (regular or oven-ready, cooked until just shy of al dente)
• 2 cups shredded cooked chicken (rotisserie works great)
• ¾ cup basil pesto (store-bought or homemade)
• 1½ cups ricotta cheese
• 1 egg
• 1 cup shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• Salt and black pepper, to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole milk preferred for extra creaminess)
• 2 cloves garlic, minced
• Optional garnish: extra pesto, fresh basil, chili flakes
Let’s Do This
- Cook the noodles.
Boil lasagna noodles in salted water until just under al dente (they’ll finish cooking in the oven). Drain and lay them flat on a baking sheet lined with parchment or a bit of oil so they don’t stick. - Make the filling.
In a bowl, mix the shredded chicken, pesto, ricotta, egg, ½ cup mozzarella, ¼ cup Parmesan, and a pinch of salt and pepper. Stir until creamy and well combined. - Whip up that sauce.
In a saucepan over medium heat, melt the butter and whisk in the flour. Cook for 1 minute, then slowly add the milk while whisking constantly. Stir in the garlic, season with salt and pepper, and let it simmer for 3–4 minutes until thickened. Take it off the heat and stir in the remaining Parmesan. - Assemble the roll ups.
Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish. Take each noodle and spread a generous amount of the chicken pesto filling across it, then roll it up (like a cinnamon roll, but savory). Place each roll seam-side down in the dish. - Top it off.
Pour the remaining white sauce over the roll ups, sprinkle with the rest of the mozzarella, and an extra spoonful of pesto if you’re feeling wild. - Bake until bubbly.
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes until the cheese is golden and bubbly. Let rest for 5–10 minutes before serving (this helps everything set and avoids lasagna soup).
Serving Suggestions
• A crisp green salad with lemon vinaigrette balances the richness
• Garlic bread is a no-brainer for scooping extra sauce
• A chilled white wine (think Pinot Grigio or Chardonnay) pairs beautifully
Switch It Up
• Sub spinach or kale into the filling for a veggie boost
• Use Alfredo sauce from a jar if you’re short on time — we won’t tell
• Try shredded turkey, sausage, or even mushrooms in place of chicken
• Want it spicy? Add a pinch of red pepper flakes to the sauce or filling
Make-Ahead Tips
• Assemble the roll ups ahead of time, cover, and refrigerate for up to 2 days before baking
• Freeze unbaked roll ups (tightly wrapped) and bake straight from frozen — just add 10–15 minutes to the bake time
• Leftovers last 4–5 days in the fridge and reheat like a dream in the oven or microwave
Questions People Actually Ask
Q: Can I use no-boil noodles?
A: You can, but you’ll still want to par-cook them so they’re flexible enough to roll without breaking.
Q: Is this super rich?
A: It’s creamy, yes — but balanced by the brightness of pesto and a light béchamel instead of a heavy cheese sauce. You can lighten it further by using low-fat milk or part-skim ricotta.
Q: Can I double it for a crowd?
A: Absolutely! Just use two baking dishes or a big lasagna pan, and you’re good to go.
Creamy Chicken Pesto Lasagna Roll Ups: The Cozy Dinner You Didn’t Know You Needed
- Total Time: 1 hour
- Yield: 4–5 (about 2 roll ups each
Description
Imagine all the best parts of lasagna — tender pasta, creamy sauce, savory filling — but rolled up into perfect little bundles of joy, stuffed with shredded chicken and pesto, and baked in a dreamy Alfredo-style sauce. These lasagna roll ups are elegant enough for date night but easy enough for a Tuesday. Plus, they look fancy on the plate (hello, dinner party potential) and are freezer-friendly for future-you.
Ingredients
• 8–10 lasagna noodles (regular or oven-ready, cooked until just shy of al dente)
• 2 cups shredded cooked chicken (rotisserie works great)
• ¾ cup basil pesto (store-bought or homemade)
• 1½ cups ricotta cheese
• 1 egg
• 1 cup shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• Salt and black pepper, to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole milk preferred for extra creaminess)
• 2 cloves garlic, minced
• Optional garnish: extra pesto, fresh basil, chili flakes
Instructions
Cook the noodles.
Boil lasagna noodles in salted water until just under al dente (they’ll finish cooking in the oven). Drain and lay them flat on a baking sheet lined with parchment or a bit of oil so they don’t stick.Make the filling.
In a bowl, mix the shredded chicken, pesto, ricotta, egg, ½ cup mozzarella, ¼ cup Parmesan, and a pinch of salt and pepper. Stir until creamy and well combined.Whip up that sauce.
In a saucepan over medium heat, melt the butter and whisk in the flour. Cook for 1 minute, then slowly add the milk while whisking constantly. Stir in the garlic, season with salt and pepper, and let it simmer for 3–4 minutes until thickened. Take it off the heat and stir in the remaining Parmesan.Assemble the roll ups.
Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish. Take each noodle and spread a generous amount of the chicken pesto filling across it, then roll it up (like a cinnamon roll, but savory). Place each roll seam-side down in the dish.Top it off.
Pour the remaining white sauce over the roll ups, sprinkle with the rest of the mozzarella, and an extra spoonful of pesto if you’re feeling wild.Bake until bubbly.
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes until the cheese is golden and bubbly. Let rest for 5–10 minutes before serving (this helps everything set and avoids lasagna soup).
Notes
• A crisp green salad with lemon vinaigrette balances the richness
• Garlic bread is a no-brainer for scooping extra sauce
• A chilled white wine (think Pinot Grigio or Chardonnay) pairs beautifully
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~620 kcal per serving
- Carbohydrates: ~45g
- Protein: ~35g