These creamy chicken pesto lasagna roll-ups are a fun, flavorful twist on classic lasagna. Each roll is filled with tender chicken, creamy cheese, and a rich pesto filling, all baked in a luscious cream sauce. Perfect for a comforting family dinner or entertaining guests!
2cupscooked, shredded chicken (rotisserie works great)
1cupricotta cheese
1cupshredded mozzarella cheese
¼cupgrated Parmesan cheese
½cupbasil pesto (store-bought or homemade)
1largeegg
1pinchsalt
1pinchpepper
2tablespoonsbutter
2tablespoonsall-purpose flour
1½cupsmilk
½cupheavy cream
¼cupgrated Parmesan cheese
½teaspoongarlic powder
1pinchsalt
1pinchpepper
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cook lasagna noodles according to package directions. Drain them and lay them flat to prevent sticking.
In a saucepan, melt the butter over medium heat. Whisk in flour and cook for about 1 minute.
Slowly whisk in milk and cream until smooth. Add garlic powder, Parmesan, salt, and pepper. Simmer for 2-3 minutes until the sauce thickens slightly. Remove from heat.
In a large bowl, mix together shredded chicken, ricotta, mozzarella, Parmesan, pesto, egg, salt, and pepper.
Spread a thin layer of the cream sauce at the bottom of the prepared baking dish.
Lay each lasagna noodle flat and spread 2-3 tablespoons of the chicken pesto filling evenly over the surface.
Roll up the noodles and place them seam-side down in the baking dish.
Pour the remaining cream sauce over the roll-ups and top with any remaining mozzarella or Parmesan cheese.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
Let the roll-ups cool slightly before serving. Garnish with fresh basil or parsley if desired.