Go Back
+ servings
A close up of a chicken pesto lasagna rollup on a white plate.
Print Recipe
No ratings yet

Chicken Pesto Lasagna Rollups

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6 servings


  • 12 lasagna noodles
  • 1-1/2 cups shredded mozzarella
  • 1 15 ounce container part skim ricotta cheese
  • 1 egg
  • 1 teaspoon minced garlic
  • 1/3 cup grated or shaved Parmesan cheese plus additional for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup pesto
  • 2 cups cooked shredded chicken (store bought rotisserie chicken works perfectly)
  • 2 cups marinara sauce
  • 1/4 cup half and half


  • Cook lasagna noodles according to package directions.
  • Meanwhile, combine ricotta, egg, Parmesan, garlic, salt, and pepper in a small mixing bowl. Spread about 3 tablespoons of the ricotta mixture on a cooked, drained lasagna noodle then a little pesto, then some shredded chicken. Roll up and place in baking dish. Repeat with remaining noodles and filling.
  • Combine marinara and half and half. Spoon evenly over each rollup and the sprinkle with mozzarella cheese and additional Parmesan, as desired.
  • Baked, uncovered, at 350 degrees for 30 minutes until bubbly.
  • Adapted from Baked by Rachel