Description

These Creamy Chicken Pesto Lasagna Roll Ups are a fun and delicious twist on classic lasagna. Tender lasagna noodles are filled with a creamy mix of shredded chicken, ricotta, and pesto, then rolled up, smothered in Alfredo sauce, and baked to golden perfection. They’re easy to make and perfect for a comforting weeknight dinner or a cozy gathering.

Ingredients

10 lasagna noodles, cooked and drained
2 cups cooked, shredded chicken
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup basil pesto
1 egg
2 cups Alfredo sauce (store-bought or homemade)
1/2 tsp garlic powder
Salt and pepper, to taste
Chopped parsley, for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, mix shredded chicken, ricotta, pesto, mozzarella, Parmesan, egg, garlic powder, salt, and pepper until well combined.
Lay out cooked lasagna noodles on a flat surface. Spread 2–3 tablespoons of the chicken mixture evenly over each noodle.
Roll each noodle up tightly and place seam side down in the prepared baking dish.
Pour Alfredo sauce evenly over the roll-ups.
Sprinkle extra mozzarella or Parmesan on top, if desired.
Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.
Garnish with fresh parsley before serving.

Notes

Rotisserie chicken works great for this recipe.
You can use homemade or store-bought pesto and Alfredo sauce.
Add a handful of spinach to the filling for extra greens.
Leftovers store well in the fridge for up to 3 days.

Nutrition

Serving Size: 2 roll ups
Calories: 520
Sugar: 3g
Sodium: 710mg
Fat: 30g
Saturated Fat: 13g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 32g
Fiber: 2g
Protein: 31g
Cholesterol: 110mg