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Chicken pesto lasagna casserole in the background with a black spatula lifting out one lasagna roll up in the foreground.
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Chicken Pesto Lasagna Roll Ups

Lasagna roll ups stuffed with a ricotta pesto mixture and shredded chicken then smothered in a rich, creamy pesto bechamel sauce. This fun and flavorful twist on classic lasagna is a meal that everyone will love.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Italian
Keyword: casserole, chicken, family meal, lasagna, pasta, pesto
Servings: 6

Ingredients

For the bechamel:

  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1/4 tsp nutmeg
  • 1/3 cup basil pesto
  • 1/2 tsp salt
  • 1/4 tsp pepper

For the ricotta pesto:

  • 15 oz whole-milk ricotta
  • 1 cup grated parmesan + more for garnish
  • 1/3 cup basil pesto

For the roll ups assembly:

  • 9-12 lasagna sheets, cooked
  • 2 cups cooked shredded chicken about 2 breasts
  • 1/3 cup pesto
  • 1 cup shredded mozzarella
  • fresh basil leaves for presentation optional

Instructions

  • Ensure you have cooked shredded chicken prepared (see notes). Preheat oven to 350 F. Grease a 9x13 or equivalent baking dish with olive oil as well as a baking sheet or two. Shred mozzarella and grate parmesan.

Prepare lasagna noodles:

  • 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. Don’t let noodles touch or they’ll stick together.

Prepare bechamel sauce:

  • Melt butter in a large saucepan over medium heat. Add flour and whisk for 2 minutes.
  • 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:

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

Assemble & bake:

  • 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.
  • Roll each lasagna roll up and place seam side down in prepared casserole dish.
  • Pour the bechamel sauce over the lasagna roll ups and spread remaining 1/3 cup basil pesto over the top. Sprinkle with 1 cup shredded mozzarella cheese.
  • Bake for 30-40 minutes until sauce is bubbling and edges of noodles are golden-brown. Garnish with extra grated parmesan and some basil for presentation (optional).

Notes

Chicken: use a rotisserie chicken from the store and shred until you have 2 cups. Or season 2 chicken breasts with salt, pepper, garlic powder, and onion powder, and bake at 350 F for 25-30 minutes. Shred chicken and set aside. Do this step before starting the recipe. 
Make Ahead: After assembling, cover and refrigerate. When ready to bake, allow the baking dish to sit at room temperature for about 20 minutes, then bake per recipe instructions.
Freezing before baking: For longer storage, assemble the lasagna 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 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).