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Pesto Chicken Lasagna Roll-ups

A delicious mixture of pesto, chicken, and ricotta cheese is spread on individual lasagna noodles, rolled, and topped with sauce and cheese for a perfectly portioned and hearty meal!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Pasta
Cuisine: Italian
Servings: 12 rolls
Calories: 420kcal
Author: Elizabeth Lindemann

Ingredients

  • 12 lasagna noodles
  • 1 lb. cooked chicken shredded (such as rotisserie)
  • 32 oz. ricotta cheese
  • 2 eggs
  • 1/2 cup prepared pesto
  • 2 cups mozzarella grated, divided
  • salt and pepper to taste
  • 3 cups marinara sauce (1 jar)

Instructions

  • Preheat oven to 350 degrees F.
  • Cook lasagna noodles according to directions.
  • Meanwhile, mix together the chicken, ricotta, eggs, pesto, 1 cup mozzarella, and salt and pepper in a medium bowl.
  • Spread 1/2 cup of marinara sauce in the bottom of a 9x13 baking pan (or 2 small ones)
  • Spread a couple of spoonfuls of the chicken mixture on a cooked lasagna noodle. Roll the noodle and place seam side down in the baking pan. Repeat with remaining noodles and chicken mixture. Work quickly, as the noodles will dry out a bit over time and be difficult to roll.
  • When all the lasagna noodles have been rolled and assembled, top with remaining sauce and sprinkle the remaining 1 cup mozzarella on top.
  • Bake at 350 covered with aluminum foil for 20 minutes, then remove the foil and bake for another 5-10 minutes, or until the cheese just begins to brown.

Notes

  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition

Calories: 420kcal | Carbohydrates: 28g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 639mg | Potassium: 455mg | Fiber: 2g | Sugar: 4g | Vitamin A: 991IU | Vitamin C: 4mg | Calcium: 290mg | Iron: 2mg