Description

These creamy chicken pesto lasagna roll ups are the perfect combination of tender pasta, juicy shredded chicken, basil pesto, and rich, cheesy Alfredo sauce. Rolled up for easy serving and baked until bubbly, this dish is a cozy crowd-pleaser perfect for dinner or meal prep.

Ingredients

8-10 lasagna noodles, cooked al dente
2 cups cooked shredded chicken
1/2 cup basil pesto (store-bought or homemade)
1 cup ricotta cheese
1 egg
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
2 cups Alfredo sauce (jarred or homemade)
1/2 cup shredded mozzarella (for topping)
Chopped fresh basil or parsley, for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment or foil to prevent sticking.
Make the filling: In a large bowl, combine shredded chicken, pesto, ricotta, egg, 1 cup mozzarella, Parmesan, salt, and pepper. Mix until well combined.
Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
Assemble roll ups: Spread 2–3 tablespoons of the chicken pesto filling evenly over each noodle. Roll up tightly from one end and place seam-side down in the dish.
Top with sauce and cheese: Pour remaining Alfredo sauce over the roll ups and sprinkle with 1/2 cup mozzarella.
Bake uncovered for 25–30 minutes, or until bubbly and lightly golden.
Garnish with fresh basil or parsley if desired and serve warm!

Notes

Make it ahead: Assemble and refrigerate up to 24 hours before baking.
Freeze for later: Wrap unbaked roll ups tightly and freeze for up to 2 months.

Want it extra green? Add a handful of spinach to the filling!