Servings
Font
Back
Chicken Pesto Lasagna Roll-Ups
4.9 from 21 votes

Chicken Pesto Lasagna Roll-Ups

Comfort food in easy single serving form with a cheesy, creamy pesto filling!

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Course: Main Course

Ingredients

  • 12 lasagna noodles
  • 2 tablespoons butter unsalted
  • 2 tablespoons flour
  • 2 cups milk
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 cups chicken breast shredded
  • 2 ricotta cheese 15-ounce container
  • 1 cup basil pesto
  • 1 cup mozzarella cheese divided, shredded
  • 2 cups marinara sauce divided
  • Parmesan Cheese for serving, grated

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook lasagna according to package instructions; drain well.
  3. To make the béchamel, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the milk and cook, whisking constantly, until thickened, about 3-4 minutes; season with salt and pepper, to taste. Spread 1/2 cup béchamel in the bottom of the prepared baking dish.
  4. In a large bowl, combine the chicken, ricotta, pesto, 1 cup mozzarella, salt and pepper, to taste. Lay the noodles flat and spread 1/3 cup ricotta mixture evenly along each noodle. Roll up and place seam side down in the baking dish; repeat with remaining noodles and filling. Top with remaining béchamel and 1 cup marinara and sprinkle with mozzarella.
  5. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
  6. Serve immediately on a bed of marinara and garnished with Parmesan, if desired.