Chicken Pesto Lasagna Roll Ups

These Chicken Pesto Lasagna Roll Ups are stuffed with a ricotta pesto mixture and shredded chicken then smothered in a rich, creamy pesto bechamel sauce.

They are then baked to perfection with a top layer of melty mozzarella and a sprinkle of freshly grated parmesan to finish them off.

This fun and flavorful twist on classic lasagna is a comforting and crave-worthy meal that everyone will love.

I have my aunt to thank for these scrumptious chicken pesto lasagna roll ups!

She loves to make this meal for her kids during fall/winter (my cousin Grace has told me several times this is her favorite dish ever).

We all deserve something comforting, decadent, and delicious during the colder months and this recipe delivers just that.

I also love how easy these chicken pesto lasagna roll ups are to make-ahead, freeze, and enjoy in single servings.

It’s perfect for feeding the whole family (very kid friendly) or for serving 1-2 since you can freeze or store in the fridge and then warm up in individual portions as needed.  

WHAT INGREDIENTS DO I NEED?

Cooked chicken – you need about 2 chicken breasts to yield enough shredded chicken for the recipe. You can bake your own chicken to shred or use a rotisserie chicken from the store to save time.

Basil pesto – I usually buy some from the store to save time or you can create your own basil pesto ahead of time.

Whole-milk ricotta – the ricotta is an essential ingredient for lasagna, but you could also use cottage cheese or cream cheese.

Lasagna noodles – standard lasagna noodles work best (rather than the no-boil kind) since you will be working with cooked lasagna noodles to create the roll ups. You can use up to 12 noodles depending on your baking dish size or how much you want to make.

Mozzarella – I buy a block of mozzarella and shred it myself for best melty results, but you can always buy pre shredded to save time.

Parmesan – I have a big block of Parmigiano-Reggiano on hand at all times that I like to freshly grate but feel free to buy a pre-grated kind at the store to save yourself some time and labor.

Milk – any milk will work such as whole, 2%, or fat free.

Butter – use an unsalted butter to avoid oversalting the dish.

Nutmeg – this spice adds a nice balance to the creamy bechamel sauce.

Flour – all-purpose flour works best for achieving the right consistency in the bechamel sauce.

Salt & pepper – use as needed for the chicken, bechamel, and ricotta pesto.

HOW TO MAKE CHICKEN PESTO LASAGNA ROLL UPS

PREP INGREDIENTS

Step 1 – Ensure you have cooked shredded chicken prepared. Preheat oven to 350 F.

Grease a 9×13 baking dish or equivalent with olive oil as well as a baking sheet or two.

Shred mozzarella and grate parmesan (or use store-bought pre shredded / grated cheeses).

PREPARE LASAGNA NOODLES

Step 2 – Bring a large pot of water to a boil. Cook the lasagna noodles for 6 minutes, then drain.

Immediately lay the noodles flat on an oiled baking sheet for easy assembly.

Expert Tip: Don’t let the cooked noodles touch or they’ll stick together.

PREPARE BECHAMEL SAUCE

Step 3 – Melt butter in a large saucepan over medium heat. Add flour and whisk for 2 minutes.

Step 4 – Add milk slowly and whisk continuously.  Add 1/4 tsp nutmeg and bring to a simmer.

Cook for 2 minutes more then remove from heat.

Off heat, mix in 1/3 cup pesto and season with salt and pepper. Set aside.

PREPARE RICOTTA PESTO MIXTURE

Step 5 – In a separate medium bowl, stir together ricotta, grated parmesan, 1/3 cup pesto, and season with salt and pepper. Set aside.

ASSEMBLE

Step 6 – Spread 1-2 tbsp of ricotta pesto mixture on top of each of the cooked lasagna noodles, then top each with shredded chicken and shredded mozzarella.

Step 7 – Roll each lasagna roll up and place seam side down in prepared casserole dish.

Step 8 – Pour the bechamel sauce over the lasagna roll ups and spread remaining 1/3 cup basil pesto over the top of the roll ups.

Sprinkle the chicken pesto lasagna roll ups with 1 cup shredded mozzarella cheese.

BAKE

Step 9 – Bake for 30-40 minutes until sauce is bubbling and edges of noodles are golden-brown.

Garnish the chicken pesto lasagna roll ups with extra grated parmesan and some basil for presentation (optional).

TIPS FOR MAKING CHICKEN PESTO LASAGNA ROLL UPS

Chicken tips –

• Use a rotisserie chicken from the store and shred until you have 2 cups (about 2 breasts or use a mix of light and dark meat).

• If using homemade chicken:
  • Season 2 chicken breasts with salt, pepper, garlic powder, and onion powder.
  • Bake at 350 F for 25-30 minutes or until internal temp reaches 165 F.
  • Shred.

Time saving tips –

• Although pesto is easy to make at home, save yourself an extra step by buying the basil-pesto at the store.
• Use a rotisserie chicken to save yourself time.
• Buy pre shredded store-bought cheese which will save time and save you the manual labor.
• Make into a classic lasagna casserole instead of individual roll ups:
  • To do this, start with a bottom layer of bechamel, then lay noodles, top with ricotta pesto, chicken, and mozzarella, then repeat with the final top layer being shredded mozzarella.

Lasagna noodle tips –

• Once lasagna noodles have been boiled, immediately lay the noodles flat on an oiled baking sheet for easy assembly. Do NOT let noodles touch or they’ll stick together.
• If you want to skip boiling, you can soak the lasagna noodles in a pot of hot water for 20-30 minutes or until al dente.
• You ideally want to use the classic lasagna noodles rather than the “no-boil” style since you will be working with a wet cooked noodle to make the chicken pesto lasagna roll ups.

Freezer meal –

• Make the chicken pesto lasagna roll ups ahead of time and store in a freezer safe container for an easy meal that you can heat up in individual portions at any time.
• To reheat, remove roll ups from freezer and let thaw in the fridge. Bake at 350 F for 20-25 minutes or until it is fully warmed through.

Serving tips –

• Garnish the chicken pesto lasagna roll ups with fresh basil or parsley for presentation.
• Serve with a mixed green salad for a balanced meal.

Meatless meal –

• This is a great meal to serve vegetarians by simply omitting the chicken and using more veggies like mushrooms, spinach, zucchini or eggplant.

RECIPE VARIATIONS AND SUBSTITUTIONS

Customize your chicken pesto lasagna roll ups with these variations –

• Make GF by using GF lasagna noodles and a GF all-purpose flour.
• Substitute the chicken for another meat such as ground beef, ground turkey, or Italian sausage.
• Use a classic marinara sauce to top the roll ups to make a combo of classic and pesto lasagna.
• Substitute the cheese for vegan cheeses or use cottage cheese instead of ricotta for a change up.
• Go meatless by omitting the chicken and using more veggies instead like spinach, mushrooms, zucchini, or eggplant.

HOW TO MAKE CHICKEN PESTO LASAGNA ROLL UPS AHEAD OF TIME

These chicken pesto lasagna roll ups can be prepared in advance and refrigerated overnight before baking:

1. After assembling (do not bake), cover and refrigerate.
2. When ready to bake, allow the baking dish to sit at room temperature for about 20 minutes, then bake per recipe instructions.

STORING AND FREEZING INSTRUCTIONS

Freezing before baking: For longer storage, assemble the chicken pesto lasagna roll ups in a freezer-safe baking dish (do not bake yet) and freeze it for up to 3 months. Transfer the baking dish from the freezer to the fridge to thaw completely before baking as directed in the recipe.

Storing & reheating: Transfer cooked leftovers to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave or oven until warmed through. Large portions can be baked in the oven at 350 F for 20 minutes.

Freezing cooked leftovers: Transfer cooked leftovers to a freezer safe container and freeze for up to 3 months. Let the frozen pieces thaw in the fridge completely and then warm in the oven at 350 F until warmed through (about 20-30 minutes).

RECOMMENDED TOOLS

• Casserole dish
• Baking sheet
• Deep saucepan
• Mixing bowls
• Whisk
• Cheese grater

RECIPE FAQ’S

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RECIPE VIDEO

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