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A spatula lifting a cheesy chicken lasagna rollup from a baking dish.
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5 from 2 votes

Chicken Lasagna Roll Ups

These Chicken Lasagna Roll Ups are smothered in a rich, creamy marinara sauce and baked to perfection with a golden layer of melted cheese on top. A super flavorful and fun twist on classic lasagna!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 719kcal

Ingredients

  • 12 curly lasagna noodles
  • salt for pasta water as needed
  • 15 ounces part-skim ricotta cheese
  • 3 cups shredded part-skim mozzarella cheese divided
  • cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon minced garlic
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • 3 cups fully cooked shredded chicken breast store bought rotisserie chicken works perfectly
  • 24 ounces marinara sauce about 3 cups
  • ¼ cup half and half or heavy cream
  • ½ cup pesto
  • 1 tablespoon minced fresh parsley or thinly sliced fresh basil for garnish

Instructions

  • Boil the lasagna noodles in salted water according to the package directions for al dente.
  • Meanwhile, in a large bowl, use a spoon to combine the ricotta, 1 cup shredded mozzarella, Parmesan, egg, garlic, salt, and pepper. Add the chicken and mix well to combine.
  • Transfer the cooked noodles to a colander, rinse with cold water, and drain well. Lightly coat a large sheet or two of aluminum foil (or baking sheets) with nonstick cooking spray. Lay the noodles out on the prepared work surface to prevent them from sticking.
  • Preheat the oven to 350 degrees F.
  • In a small bowl, combine the marinara sauce with the half-and-half. Pour about 1 cup of the creamy marinara across the bottom of a 9- x 13-inch baking dish. Reserve the remaining sauce for later.
  • Spread a heaping ¼ cup of the chicken filling down the length of each noodle. If there is filling left, divide it evenly between the noodles. Drizzle 2 teaspoons of pesto over the chicken mixture on each noodle. Roll them up and place them, seam side down, in the baking dish on top of the sauce.
  • Spoon the remaining creamy marinara sauce evenly over each roll up and then sprinkle with the remaining 2 cups of mozzarella cheese.
  • Bake, uncovered, for 30 to 35 minutes or until bubbly. If desired, turn oven to BROIL for the last minute or two to brown the cheese. Garnish with fresh parsley or basil and serve.

Notes

Make Ahead: Chicken Lasagna Roll Ups can be prepared in advance and refrigerated overnight before baking. After assembling, cover the dish with aluminum foil or plastic wrap and refrigerate promptly. When ready to bake, allow the baking dish to sit at room temperature for about 30 minutes to take the chill off, then bake as directed.
Freezer: For longer storage, assemble the casserole in a freezer-safe baking dish and freeze it for up to 2 to 3 months. Transfer the baking dish from the freezer to the refrigerator to thaw safely and completely before baking as directed in the recipe.
Leftovers: Transfer leftover roll ups to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave just until warmed through. Larger amounts can be baked, covered, at 350 degrees F for 15 to 20 minutes.

Nutrition

Serving: 2roll ups | Calories: 719kcal | Carbohydrates: 56g | Protein: 56g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 155mg | Sodium: 1529mg | Potassium: 817mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1644IU | Vitamin C: 9mg | Calcium: 768mg | Iron: 3mg