Description

These creamy chicken pesto lasagna roll ups are a delicious twist on traditional lasagna, made with tender chicken, herby pesto, and rich cheese all wrapped in pasta and baked in a creamy white sauce.

Ingredients

8 lasagna noodles, cooked and drained
2 cups cooked shredded chicken
1/2 cup basil pesto
1 cup ricotta cheese
1 cup shredded mozzarella cheese (plus extra for topping)
1/2 cup grated Parmesan cheese
1 egg
2 cups Alfredo sauce (store-bought or homemade)
Salt and black pepper to taste
Chopped fresh basil or parsley for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a bowl, mix shredded chicken, pesto, ricotta, mozzarella, Parmesan, egg, salt, and pepper until well combined.
Lay lasagna noodles flat and spread about 2–3 tablespoons of the chicken mixture evenly on each noodle.
Roll up the noodles and place seam-side down in the prepared baking dish.
Pour Alfredo sauce evenly over the roll ups and sprinkle with additional mozzarella cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

Use rotisserie chicken to save time.
Homemade or store-bought Alfredo both work great.
Can be prepped ahead and refrigerated before baking.