Description
These creamy chicken pesto lasagna roll ups are packed with shredded chicken, gooey cheese, fresh basil pesto, and a rich cream sauce. Rolled up in tender lasagna noodles and baked until bubbly, they’re a fun, easy-to-serve version of classic lasagna with a delicious herby twist.
Ingredients
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8 lasagna noodles, cooked and drained
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2 cups cooked, shredded chicken (rotisserie chicken works great)
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1 cup ricotta cheese
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1 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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1/2 cup basil pesto (store-bought or homemade)
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1 large egg
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Salt & pepper, to taste
For the Cream Sauce:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 1/2 cups milk
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1/2 cup heavy cream
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1/4 cup grated Parmesan cheese
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1/2 teaspoon garlic powder
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Salt & pepper, to taste
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Make the cream sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cream until smooth. Add garlic powder, Parmesan, salt, and pepper. Simmer for 2–3 minutes until slightly thickened. Remove from heat.
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Make the filling: In a bowl, mix shredded chicken, ricotta, mozzarella, Parmesan, pesto, egg, salt, and pepper until well combined.
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Assemble the roll ups: Lay cooked lasagna noodles flat. Spread 2–3 tablespoons of filling evenly over each noodle, then roll them up from one end to the other.
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Add to baking dish: Spread a thin layer of cream sauce on the bottom of the dish. Place roll ups seam-side down. Pour remaining sauce evenly over the top and sprinkle with extra mozzarella or Parmesan if desired.
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Bake for 25–30 minutes, until bubbly and golden. Let cool slightly before serving.
Notes
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Want a shortcut? Use Alfredo sauce instead of making the cream sauce.
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Add spinach or sun-dried tomatoes to the filling for extra flavor and texture.
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These roll ups freeze well — assemble, cover, and freeze before baking!