Chicken Pesto Lasagna Roll-Ups

Would you believe that this is the first time I have turned on my lap top in over a week? I know I can’t! I’m one of those people that is a compulsive email, facebook, and general internet checker. Even if I don’t have time to respond to or interact with what I read, I still constantly check. I guess smart phones and laptops will do that to you.

Last Thursday I hopped on a plane to head home for the holidays; while I was on the plane I watched 5 episodes of Modern Family and watched my battery go from 100% to 2%. Once I landed it was go, go, go right from the start. I never even had time to recharge the battery, literally and figuratively. Unfortunately that means this poor little blog of mine was seriously neglected!

While I haven’t had time to make anything new this week, I do have a few aces in my back pocket, including these Chicken Pesto Lasagna Roll-Ups. I wouldn’t exactly call this a fast weeknight dinner, but it can certainly be made easier by using store-bought sauce and pesto. Homemade is nice (and often better) but it’s all about doing what you can with the time you have.

Chicken Pesto Lasagna Roll-Ups

1 Tbsp butter
1 Tbsp flour
1 cup milk
1 cup shredded chicken
1 15 oz container of ricotta cheese
1/2 cup homemade or store-bought pesto sauce
6 lasagna noodles, cooked and drained
1 cup of your favorite chunky marinara sauce, divided
1/2 cup shredded mozzarella cheese, divided

Preheat oven to 375 degrees.

In a saucepan over medium heat, melt 1 tablespoon of butter. Add flour and whisk until smooth, about 1 minute. Stream in milk, whisking constantly. Add salt and pepper and cook until thickened, about 3-4 minutes. Add 1/4 cup of the white sauce to the bottom of an 8×8 pan.

In a medium size mixing bowl, stir together the chicken, ricotta, pesto 1/4 cup of mozzarella, salt and pepper, until combined. Spread ~1/3 cup of the ricotta mixture over each lasagna noodle. Roll up the noodles and place seam side down in the 8×8 pan. Top the lasagna rolls with the rest of the white sauce, a spoonful of red sauce and the rest of the mozzarella cheese.

Bake for 25-30 minutes, or until the cheese is bubbly.

Serve on a bed of red sauce with Parmesan cheese for garnish.

Source: Confections of a Foodie Bride, originally from Sargento

This Post Has 7 Comments

  1. The Home Cook

    >Look phenomenal. I have some pesto in the freezer from this summer I need to use up.

  2. Nikki

    >These are beautiful, Jessica!! Right now, I'm all about using store-bought pesto and sauce if it means a quicker weeknight meal in the midst of our packing up to move! 🙂

  3. Tabitha Lynn

    >Those sound so good. YUM thanks for sharing.


  4. Lauren Williams

    >These look delicious!! I've been looking for a lasagna recipe that uses no red meat, thanks!

  5. Endy

    >amazing recipe! this looks so yummy, i should try it!

  6. Nichole Cook

    This was absolutely wonderful! My whole family loved it. Thank you for sharing this recipe it’s a keeper!
    Now I have a great meal to impress family and friends with.

  7. Val

    I’m admiring the thinness of the lasagna noodles in the photo. May I ask what brand you used? The ones I used for this recipe seem so thick.

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